Influence of seasonality on the quality of oysters from the Sado and Mira rivers
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | https://hdl.handle.net/20.500.12207/5660 |
Resumo: | There is a lack of knowledge about the influence of seasonality on the microbial and physicochemical quality of oysters in Sado and Mira rivers. Water, sediment, and oysters (Crassostrea angulata and Crassostrea gigas) were collected for microbiological, nutritional, and sensory analyses. The microbiological water quality and the oyster shell contamination were better during the warmer months. No seasonal effect was observed on sediments and on oyster meat. A good physicochemical and nutritional quality was also observed, with high content of polyunsaturated fatty acids, including omega-3 fatty acids, resulting in good lipid quality indices. From the sensory evaluation, both oysters' species were well scored and presented the highest scores (4) in parameters such as cream-ivory colour, sea smell, firmness and juiciness. These attributes denote the freshness degree at the time of the tasting, reflecting the quality of the bivalve. |
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Influence of seasonality on the quality of oysters from the Sado and Mira riversAnimalsRiversCrassostreaFood qualitySeasonsThere is a lack of knowledge about the influence of seasonality on the microbial and physicochemical quality of oysters in Sado and Mira rivers. Water, sediment, and oysters (Crassostrea angulata and Crassostrea gigas) were collected for microbiological, nutritional, and sensory analyses. The microbiological water quality and the oyster shell contamination were better during the warmer months. No seasonal effect was observed on sediments and on oyster meat. A good physicochemical and nutritional quality was also observed, with high content of polyunsaturated fatty acids, including omega-3 fatty acids, resulting in good lipid quality indices. From the sensory evaluation, both oysters' species were well scored and presented the highest scores (4) in parameters such as cream-ivory colour, sea smell, firmness and juiciness. These attributes denote the freshness degree at the time of the tasting, reflecting the quality of the bivalve.Elsevier2022-11-15T14:57:41Z2022-11-01T00:00:00Z2022-11-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/20.500.12207/5660eng0308-8146https://doi.org/10.1016/j.foodchem.2022.133292Ferro Palma, SilvinaJoão Carvalho, MariaCosta, ManuelaFloro, AntónioViana, AnaGonçalves Fidalgo, LilianaRodrigues, C.Mata, A.Salgado, R.info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2022-11-24T07:45:25Zoai:repositorio.ipbeja.pt:20.500.12207/5660Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T16:14:53.241250Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Influence of seasonality on the quality of oysters from the Sado and Mira rivers |
title |
Influence of seasonality on the quality of oysters from the Sado and Mira rivers |
spellingShingle |
Influence of seasonality on the quality of oysters from the Sado and Mira rivers Ferro Palma, Silvina Animals Rivers Crassostrea Food quality Seasons |
title_short |
Influence of seasonality on the quality of oysters from the Sado and Mira rivers |
title_full |
Influence of seasonality on the quality of oysters from the Sado and Mira rivers |
title_fullStr |
Influence of seasonality on the quality of oysters from the Sado and Mira rivers |
title_full_unstemmed |
Influence of seasonality on the quality of oysters from the Sado and Mira rivers |
title_sort |
Influence of seasonality on the quality of oysters from the Sado and Mira rivers |
author |
Ferro Palma, Silvina |
author_facet |
Ferro Palma, Silvina João Carvalho, Maria Costa, Manuela Floro, António Viana, Ana Gonçalves Fidalgo, Liliana Rodrigues, C. Mata, A. Salgado, R. |
author_role |
author |
author2 |
João Carvalho, Maria Costa, Manuela Floro, António Viana, Ana Gonçalves Fidalgo, Liliana Rodrigues, C. Mata, A. Salgado, R. |
author2_role |
author author author author author author author author |
dc.contributor.author.fl_str_mv |
Ferro Palma, Silvina João Carvalho, Maria Costa, Manuela Floro, António Viana, Ana Gonçalves Fidalgo, Liliana Rodrigues, C. Mata, A. Salgado, R. |
dc.subject.por.fl_str_mv |
Animals Rivers Crassostrea Food quality Seasons |
topic |
Animals Rivers Crassostrea Food quality Seasons |
description |
There is a lack of knowledge about the influence of seasonality on the microbial and physicochemical quality of oysters in Sado and Mira rivers. Water, sediment, and oysters (Crassostrea angulata and Crassostrea gigas) were collected for microbiological, nutritional, and sensory analyses. The microbiological water quality and the oyster shell contamination were better during the warmer months. No seasonal effect was observed on sediments and on oyster meat. A good physicochemical and nutritional quality was also observed, with high content of polyunsaturated fatty acids, including omega-3 fatty acids, resulting in good lipid quality indices. From the sensory evaluation, both oysters' species were well scored and presented the highest scores (4) in parameters such as cream-ivory colour, sea smell, firmness and juiciness. These attributes denote the freshness degree at the time of the tasting, reflecting the quality of the bivalve. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-11-15T14:57:41Z 2022-11-01T00:00:00Z 2022-11-01 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://hdl.handle.net/20.500.12207/5660 |
url |
https://hdl.handle.net/20.500.12207/5660 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
0308-8146 https://doi.org/10.1016/j.foodchem.2022.133292 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799130603476484096 |