DSpace a Parma >
Tesi di laurea >
Scienze medico-veterinarie >
Please use this identifier to cite or link to this item:
|Title: ||Metodo di rilevamento della freschezza e vitalità negli esemplari di ostrica concava (Crassostrea gigas).|
|Other Titles: ||Pacific oyster (Crassostrea gigas) freshness and vitality evaluating method.|
|Authors: ||Paolucci, Cesare|
|Issue Date: ||10-Oct-2019|
|Publisher: ||Università degli studi di Parma. Dipartimento di scienze medico-veterinarie|
|Document type: ||Bachelor thesis|
|Abstract: ||In this study the physical attributes of 73 Pacific cupped oysters (Crassostrea gigas)
exemplars were studied in order to lay the foundation for the development of a freshness and
vitality estimating method and to refine the expiration date assignment: furthermore, three
different ranges of temperature were tested, in order to ascertain the one that best preserved
the hallmarks of a live and fresh mollusk, since there is currently not a specified one by any
The Pacific cupped oyster was the selected species because of its global distribution and its
consumption: moreover, the final product is often eaten raw, possibly setting up important
hazards for human health.
The specimens were received at the Milan Fish Market on the 26/05/2019. They were
collected directly from the shellfish purification tanks: 30 the 30/05/2019 while the
remaining 43 the 26/05/2019. Both of the assortments were divided into three main groups,
according to the respective range of preservation temperature: the first was stored at 8,5°C
on average (6°C-11°C), the second between 6°C and 8°C (7°C on average) and the last
within 1,5°C and 2,3°C. Four exemplars for the first two groups and five for the last were
maintained with the right (flat) valve facing downwards.
The mass of each animal was recorded daily, as well as the mean sound intensity (dB)
generated by three percussions on the shell of the oysters and the mean Sound Score
(assigned depending on the tone perceived by the operator) created by two of the impacts.
The exemplars studied may have been too few to provide statistically significant results, but
they always displayed a definite and steady mass loss, opposite to the continuous increase
of the sound intensity and the Sound Score, particularly noticeable in deceased specimens,
whereas the vitality seemed to be more retained by the oysters that lost the most limited
volume of intravalvular liquid, echoed by a lower level reached by the sound parameters
The most excellent results in freshness and liveliness occurred by preserving the oysters
within 6°C and 8°C, and with the right valve facing upwards.
Forthcoming researches may regard the development of an automatic detector of dead
oysters or freshness evaluator, suitable in self-inspection procedures.|
|Appears in Collections:||Scienze medico-veterinarie|
Files in This Item:
|TESI STAMPARE CORRETTA PDF.pdf||Tesi di laurea||4,12 MB||Adobe PDF||available from:
Items in DSpaceUnipr are protected by copyright, with all rights reserved, unless otherwise indicated.