NDLI: Effects of immersion salinity on the food properties of shucked oysters

Content Provider	Springer Nature Link
Author	Hosoi, Masatomi Sugihara, Seiya Kato, Kouta Mizuta, Shoshi Yokoyama, Yoshihiro
Copyright Year	2014
Abstract	The effects of immersion salinity on the food properties [water content, salinity, and free amino acid (FAA) content] of shucked oysters were analyzed. Results of a laboratory immersion experiment suggested that the molluscous parts (other than the adductor muscle) swelled in lower salinity and shrank in higher salinity. Higher FAA content was observed in oysters immersed in higher-salinity water. In the adductor muscle, water content increased and FAA content decreased markedly following immersion, regardless of salinity, probably because of intake of immersion fluid and leakage of FAAs across the cut end of the adductor muscle. Immersion salinity ranged from 0.17 to 1.54 % in shucked oyster products on the retail market. Tissue salinity was strongly correlated with immersion salinity (r = 0.904), and tissue water content was correlated negatively with immersion salinity (r = −0.668). In addition, total FAA and taurine content of oysters were correlated with immersion salinity (r = 0.629 and 0.865, respectively). These results clearly indicate that immersion salinity is an important factor affecting the food components of shucked oysters.
Starting Page	819
Ending Page	825
Page Count	7
File Format	PDF
ISSN	09199268
Journal	Fisheries Science
Volume Number	80
Issue Number	4
e-ISSN	14442906
Language	English
Publisher	Springer Japan
Publisher Date	2014-05-01
Publisher Place	Tokyo
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Oyster Salinity Free amino acid Water content Shucked oyster Fish & Wildlife Biology & Management Freshwater & Marine Ecology Food Science
Content Type	Text
Resource Type	Article
Subject	Aquatic Science

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