ArticleJournal of food science and technology2020
Physicochemical, microbiological and sensory quality changes of tissues from Pacific oyster (
Article in Journal of food science and technology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
6 citing papers in PubMed.
- Composite solutions of Phycocyanin and chitosan extend oyster shelf life.Food chemistry: X · 2025Article
- Investigating potential freshness indicators for packaged oysters through multivariate statistical analysis.Food science and biotechnology · 2025Article
- Effect of Neutral Protease on Freshness Quality of Shucked Pacific Oysters at Different Storage Conditions.Foods (Basel, Switzerland) · 2024Article
- Flexible Sensing Enabled Nondestructive Detection on Viability/Quality of Live Edible Oyster.Foods (Basel, Switzerland) · 2024Article
- An Intelligent Method for Predicting Pacific Oyster (Foods (Basel, Switzerland) · 2023Article
- Preservation of RawFood technology and biotechnologyArticle
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study was designed to investigate the changes of physicochemical, microbiological and sensory properties of oyster tissues during chilled storage at 4 °C, including digestive gland (DG), the gonad and surrounding mantle area (GM), adductor muscle (AM). Sensory evaluation showed that the decrease of sensory scores of the three oyster tissues was more rapid than the whole oyster (WO). The drip loss of DG was more than other tissues and the WO. Moreover, the GM showed higher extent of lipid oxidation than other tissues and WO, while the AM showed higher TVB-N value and microbial counts than other tissues and WO. It is concluded that the spoilage of oyster during chilled storage greatly depended on the composition of oyster tissues. Overall, the findings may provide new insights to control the spoilage of oyster based on the changes of oyster tissues during storage.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.