1993 Fiscal Year Final Research Report Summary
A Spectroscopic Method for Evaluating Freshness of Oysters as Raw Food
| Project/Area Number |
03808009
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| Research Category |
Grant-in-Aid for General Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Research Field |
家政学
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| Research Institution | Hiroshima Women's University |
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Principal Investigator |
MASUYAMA Etsuko Hiroshima Women's Univ. Home Economics Assistant, 家政学部, 助手 (10084162)
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| Co-Investigator(Kenkyū-buntansha) |
SUGAWARA Yoshiaki Hiroshima Women's Univ. Home Economics Professor, 家政学部, 教授 (30154462)
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| Project Period (FY) |
1991 – 1993
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| Keywords | Oyster / Fresh Food / Freshness / Ciliary Movement / Methylene blue / Spectroscopic measurment / ATP / Physiological properties |
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| Research Abstract |
A simple spectroscopic method based on the ciliary movement of oyster gill was developed for evaluating the freshness of oysters as raw food. Fresh oysters (Crassostrea gigas) were collected from an estuary environment (Ota River, Hiroshima). After the gill was excised from a baby and cut into piece of the excised gill was monitored at 660nm under airtight conditions in a curette thermostated at 25 (〕SY.+-.〔) 0.1ﾟC.
Using this method, it was revealed that the decoloration activity of methylene blue was significantly decreased with concomitant decrease of the ciliary movement monitored by a video intensified microscope during storage of oysters at 4ﾟC.These studies demonstrated that freshness of oysters can be evaluated and easily monitored by decoloration if methylene blue added in the reaction mixture, using a piece of gill excised from the body.
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