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Title: Influence of seasonality on the quality of oysters from the Sado and Mira rivers
Authors: Ferro Palma, Silvina
João Carvalho, Maria
Costa, Manuela
Floro, António
Viana, Ana
Gonçalves Fidalgo, Liliana
Rodrigues, C.
Mata, A.
Salgado, R.
Keywords: Animals
Food quality
Issue Date: 1-Nov-2022
Publisher: Elsevier
Citation: Palma, S., Carvalho, M., Costa, M., Floro, A., Viana A., Fidalgo, L., Rodrigues, C., Mata, A. & Salgado, R. (2022). Influence of seasonality on the quality of oysters from the Sado and Mira rivers. Food Chemistry, 393, 1-11.
Abstract: 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.
Peer reviewed: yes
ISSN: 0308-8146
Publisher version:
Appears in Collections:D-TCA - Artigos em revistas indexadas à WoS/Scopus

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