The use of rapid instrumental methods to assess freshness of half shell Pacific oysters, Crassostrea gigas: A feasibility study
Date
2013
Authors
Madigan, T.
Kiermeier, A.
Carragher, J.
de Barros Lopes, M.
Cozzolino, D.
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Innovative Food Science and Emerging Technologies, 2013; 19:204-209
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Thomas Madigan, Andreas Kiermeier, John Carragher, Miguel de Barros Lopes, Daniel Cozzolino
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Abstract
This study aimed to assess the feasibility of the use of instrumental methods such as digital image analysis (DIA) and near-infrared reflectance spectroscopy (NIRS) to objectively characterise changes in freshness (shelf-life) of half shell Pacific oysters, Crassostrea gigas. Oysters were stored in air under PVC film for five days at 4 °C. On a daily basis, oysters were photographed with a digital camera, spectra were collected using a Fourier transform NIR spectrometer in reflectance mode and odour analysed by a sensory panel. Calibrations based on NIRS were successfully developed for days of storage (R2 = 0.8, RER = 5.37) and odour (R2 = 0.77, RER = 7.77) with the latter being influenced by wavelengths typically associated with aromatic compounds. However, colour (derived from digital images) was found to be a poor indicator of freshness. This work has demonstrated the feasibility of NIRS as an objective measure of oyster freshness.
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© 2013 Elsevier Ltd. All rights reserved.