ArticleFoods (Basel, Switzerland)2026
Effects of Storage Temperature on the Microbial Flora, Odor, and Quality of Shucked Pacific Oysters Under Mimicked Commercial Shipping Conditions.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
The occurrence of unpleasant odors during the storage of shucked oysters shipped in brine is considered a critical issue in the improvement of oyster quality. This study focused on the storage temperature as a strategy to control odor development and assessed storage conditions at different temperatures. Analyses focused on the bacteria (total viable count and bacterial flora), biochemical induces (pH and total volatile basic nitrogen), and odor (sensory evaluation and volatile organic compounds) of oyster meat and brine. In sensory evaluation and odor sensor measurements, odor intensity remained unchanged at 0 °C but increased significantly at 3 °C. Odor generation was confirmed to be decreased at low temperatures. In addition, compared to 3 °C storage, 0 °C storage effectively suppressed the increase in viable bacterial count, the production of volatile organic compounds, the production of trimethylamine, and the decrease in pH. In particular, the proliferation of
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