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<p>In Japan, Pacific oysters <i>Magallana gigas</i> are shipped after shucking and soaking in seawater. In this study, changes in the quality, bacterial flora, and volatile organic compounds (VOCs) of packed shucked oysters (PO) soaked in seawater during refrigeration were evaluated and compared with intact shelled oysters (SO) exposed to air. Results revealed no significant differences in biochemical indices between the storage conditions; however, the relative abundance of specific bacteria in the samples increased during storage: <i>Psychrilyobacter</i> and <i>Psychromonas</i> in PO and <i>Pseudoalteromonas</i> in SO. In the soaking seawater (SSW) of shucked oysters, the proportions of these three genera increased during storage. Sensory evaluation showed significant odor deterioration in PO compared with SO on day 7. Significant change in VOCs occurred in PO and SSW, while minimal changes occurred in SO. Notably, short-chain fatty acids and esters increased significantly in PO, with substantial differences in propanoic acid and 1-propanol between PO and SO on days 1 and 3, respectively. These findings indicate that VOCs in shucked oysters soaked in seawater increased during the early storage phase, suggesting that the soaking process influenced VOC production.</p>

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Changes in quality, bacterial flora, and odor of Pacific Oysters Magallana gigas under mimicked commercial shipping conditions at 4 °C

  • 期刊论文

  • 发表日期：

    2025年6月15日

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  • Nao Watakabe,
  • Yuki Sato,
  • Akane Matsumoto,
  • Ayumi Furuta,
  • Takashi Okazaki,
  • Shota Tanimoto

摘要

In Japan, Pacific oysters Magallana gigas are shipped after shucking and soaking in seawater. In this study, changes in the quality, bacterial flora, and volatile organic compounds (VOCs) of packed shucked oysters (PO) soaked in seawater during refrigeration were evaluated and compared with intact shelled oysters (SO) exposed to air. Results revealed no significant differences in biochemical indices between the storage conditions; however, the relative abundance of specific bacteria in the samples increased during storage: Psychrilyobacter and Psychromonas in PO and Pseudoalteromonas in SO. In the soaking seawater (SSW) of shucked oysters, the proportions of these three genera increased during storage. Sensory evaluation showed significant odor deterioration in PO compared with SO on day 7. Significant change in VOCs occurred in PO and SSW, while minimal changes occurred in SO. Notably, short-chain fatty acids and esters increased significantly in PO, with substantial differences in propanoic acid and 1-propanol between PO and SO on days 1 and 3, respectively. These findings indicate that VOCs in shucked oysters soaked in seawater increased during the early storage phase, suggesting that the soaking process influenced VOC production.