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| Effect of Temporary Cultivation System on Improving the Quality of Oysters |
| CHEN Linyun, LI Biansheng, RUAN Zheng, LI Dandan, QIAN Jiang |
| 1.School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; 2.Guangdong Key Laboratory for Green Processing of Natural Products and Safety, Guangzhou 510640, China; 3.Zhuhai Shitong High Pressure Research and Application Institute, Zhuhai 519000, China |
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Abstract In order to solve the problem in difficulty in ensuring the cleanness of oyster flesh, an all-in-one temporary cultivation system consisting of a cultivation pool, a filtering device, a protein foam separation device, an ultraviolet sterilization device, a refrigeration device, etc. was designed for fresh oysters to be processed. The effects of the salinity of reconstituted sea water (0.00, 0.85, 1.70, 2.55 and 3.40 g/100 mL), water circulation and oyster-to-seawater ratio (1:400–1:22.5, m/m) on the quality of oyster were investigated by one-factor-at-a-time method. Results have showed that when the salinity of reconstituted sea water was 2.55 g/100 mL and water circulation was carried out with the filtering device and the protein foam separation device under aerobic conditions, the survival rate of oysters was 98.3%, the salinity of oyster flesh was 2.55 g/100 mL and the cleanness of oyster flesh was highest after cultivation for 24 h. Both the survival rate of oysters and the cleanness of oyster flesh were high when oyster-to-seawater ratio equaled 1:30, and the rate of increase in total bacterial count in the water was slowed by 72.6% compared with that at an oyster-to-seawater ratio of 1:22.5. The survival period of oysters in the temporary cultivation system was prolonged by 87.5% compared with that in common foam boxes with ice packs, and on the fifth day of storage, the total bacterial count was decreased by 0.4 (lg(CFU/g)), indicating that the temporary cultivation system could effectively prolong the storage period of oysters before processing.
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2023, Vol. 37 
