{"id":1709,"date":"2017-10-03T12:21:56","date_gmt":"2017-10-03T15:21:56","guid":{"rendered":"https:\/\/gia.org.br\/portal\/armazenamento-de-ostras-para-comercializacao-2\/"},"modified":"2021-04-20T12:24:07","modified_gmt":"2021-04-20T15:24:07","slug":"armazenamento-de-ostras-para-comercializacao-2","status":"publish","type":"post","link":"https:\/\/gia.org.br\/portal\/armazenamento-de-ostras-para-comercializacao-2\/","title":{"rendered":"Armazenamento de ostras para comercializa\u00e7\u00e3o"},"content":{"rendered":"

Por Aline Horodesky<\/strong><\/p>\n

Publicado em 03 de outubro de 2017<\/strong><\/p>\n

            As ostras est\u00e3o entre os moluscos bivalves mais cultivados e comercializados no mundo [<\/span>1<\/span><\/a>]. Sua comercializa\u00e7\u00e3o e at\u00e9 o consumo s\u00e3o, na maioria das vezes, realizados com o animal vivo e, seu armazenamento pode se estender por v\u00e1rios dias ap\u00f3s a despesca [<\/span>2<\/span><\/a>, <\/span>3<\/span><\/a>].<\/span><\/p>\n

\"Fig1Figura 1. Ostras comercializadas expostas ao ar.<\/span><\/p>\n

\"Fig2<\/span><\/span><\/p>\n

Figura 2. Ostras comercializadas imersas em \u00e1gua.<\/span><\/p>\n

         <\/span><\/span>Por serem animais filtradores, as ostras ret\u00eam micro-organismos durante o processo de alimenta\u00e7\u00e3o [<\/span>4<\/span><\/a>]. Quando expostas ao ar, elas fecham suas valvas e, como consequ\u00eancia, h\u00e1 diminui\u00e7\u00e3o dos n\u00edveis de oxig\u00eanio, altera\u00e7\u00e3o do pH e ac\u00famulo de res\u00edduos no l\u00edquido intervalvar, ocasionando altera\u00e7\u00f5es da microbiota bacteriana [<\/span>5<\/span><\/a>].<\/span><\/p>\n

  <\/span>Desta forma, a composi\u00e7\u00e3o microbiana e as taxas de decomposi\u00e7\u00e3o de ostras mortas s\u00e3o diretamente influenciadas pela microbiota normal (residente ou transit\u00f3ria) e pelas condi\u00e7\u00f5es de armazenamento e de manuseio dos animais [<\/span>6<\/span><\/a>].<\/span><\/p>\n

\"Fig3<\/span><\/span><\/p>\n

Figura 3. Armazenamento e manuseio das ostras.<\/span><\/p>\n

          <\/span><\/span>Durante o armazenamento das ostras vivas, dependendo da temperatura e do tempo, pode haver predomin\u00e2ncia de algumas esp\u00e9cies de bact\u00e9rias, tais como <\/span>Vibrio<\/span>, <\/span>Shewanella<\/span>, <\/span>Alcaligenes<\/span>, <\/span>Enterobacter<\/span>, <\/span>Moraxella<\/span>, <\/span>Acinetobacter<\/span>, <\/span>Flavobacterium<\/span>, <\/span>Bacillus<\/span> e <\/span>Corynebacterium<\/span> [<\/span>7<\/span><\/a>]. Tais micro-organismos podem induzir a deteriora\u00e7\u00e3o da carne e afetar a qualidade do produto [<\/span>8<\/span><\/a>]. Pelo fato desses animais geralmente serem consumidos inteiros e <\/span>in natura<\/span>, bact\u00e9rias potencialmente patog\u00eanicas podem ser ingeridas e causar doen\u00e7as ao consumidor [<\/span>9<\/span><\/a>]. Entretanto, quando manuseadas, depuradas e armazenadas corretamente, o consumo dessas ostras representa um baixo perigo \u00e0 sa\u00fade do consumidor. <\/span><\/p>\n

\"Fig4
<\/span><\/span><\/p>\n

Figura 4. Consumo de ostras <\/span>in natura<\/span>.<\/span><\/p>\n

 <\/span><\/span>Literatura citada:<\/span><\/p>\n

<\/span><\/span>1.<\/span> <\/span><\/span>Fernandez, N.T., et al., <\/span>Changes in the composition and diversity of the bacterial microbiota associated with oysters (Crassostrea corteziensis, Crassostrea gigas and Crassostrea sikamea) during commercial production.<\/span> FEMS Microbiology Ecology, 2014. <\/span>88<\/span>: p. 69-83.<\/span><\/span><\/p>\n

2.<\/span> <\/span><\/span>Aaraas, R., et al., <\/span>Sensory, Histological, and Bacteriological changes in flat oysters, Ostrea edulis L., during different storage conditions.<\/span> Journal of Food Science, 2004. <\/span>69<\/span>: p. 205-210.<\/span><\/span><\/p>\n

3.<\/span> <\/span><\/span>Jim\u00e9nez-Ruiz, E.I., et al., <\/span>Impact of two commercial in vivo transport methods on physiological condition of the Japanese oyster (Crassostrea gigas).<\/span> Journal of Chemistry, 2015: p. 6.<\/span><\/span><\/p>\n

4.<\/span> <\/span><\/span>Wang, D., et al., <\/span>Seasonal dynamics and diversity of bacteria in retail oyster tissues.<\/span> International Journal of Food Microbiology, 2014. <\/span>173<\/span>: p. 14-20.<\/span><\/span><\/p>\n

5.<\/span> <\/span><\/span>Cook, D.W., <\/span>Microbiology of bivalve molluscan shell-fish<\/span>, in <\/span>Microbiology of Marine Food Products<\/span>, D.R. Ward and C.R. Hackney, Editors. 1991: New York. p. 19-39.<\/span><\/span><\/p>\n

6.<\/span> <\/span><\/span>Fernandez-Piquer, J., et al., <\/span>Molecular analysis of the bacterial communities in the live Pacific oyster (Crassostrea gigas) and the influence of postharvest temperature on its structure.<\/span> Journal of Applied Microbiology, 2012. <\/span>112<\/span>: p. 1134-1143.<\/span><\/span><\/p>\n

7.<\/span> <\/span><\/span>Cao, R., et al., <\/span>Microbiological, chemical, and sensory assessment of Pacific oysters (Crassostrea gigas) stored at different temperatures.<\/span> Czech Journal of Food Sciences, 2009. <\/span>27<\/span>: p. 102-108.<\/span><\/span><\/p>\n

8.<\/span> <\/span><\/span>Chen, H., et al., <\/span>Characterisation of the spoilage bacterial microbiota in oyster gills during storage at different temperatures.<\/span> Journal of the Science of Food and Agriculture, 2013. <\/span>93<\/span>(15): p. 3748-3754.<\/span><\/span><\/p>\n

9.<\/span> <\/span><\/span>Cruz-Romero, M., A.L. Kelly, and J.P. Kerry, <\/span>Effects of high-pressure treatment on the microflora of oysters (Crassostrea gigas) during chilled storage.<\/span> Innovative Food Science and Emerging Technologies, 2008. <\/span>9<\/span>: p. 441-447.<\/span><\/span><\/p>\n

10.<\/span> <\/span><\/span>Postollec, F., et al., <\/span>Recent advances in quantitative PCR (qPCR) applications in food microbiology.<\/span> Food Microbiology, 2011. <\/span>28<\/span>: p. 848-861.<\/span><\/span><\/p>\n

11.<\/span> <\/span><\/span>Tringe, S.G. and E.M. Rubin, <\/span>Metagenomics: DNA sequencing of environmental samples.<\/span> Nature Reviews Genetics, 2005. <\/span>6<\/span>: p. 805-814.<\/span><\/span><\/p>\n

12.<\/span> <\/span><\/span>Hern\u00e1ndez-Z\u00e1rate, G. and J. Olmos-Soto, <\/span>Identification of bacterial diversity in the oyster Crassostrea gigas by fluorescent in situ hybridization and polymerase chain reaction.<\/span> Journal of Applied Microbiology, 2006. <\/span>100<\/span>: p. 664-672.<\/span><\/span><\/p>\n

<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Por Aline Horodesky Publicado em 03 de outubro de 2017             As ostras est\u00e3o entre os moluscos bivalves mais cultivados e comercializados no mundo [1]. Sua comercializa\u00e7\u00e3o e at\u00e9 o consumo s\u00e3o, na maioria das vezes, realizados com o animal vivo e, seu armazenamento pode se estender por v\u00e1rios dias […]<\/p>\n","protected":false},"author":1,"featured_media":1705,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jnews-multi-image_gallery":[],"jnews_single_post":[],"jnews_primary_category":[],"footnotes":""},"categories":[258,1],"tags":[],"class_list":["post-1709","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-divulgacao-cientifica","category-noticias"],"_links":{"self":[{"href":"https:\/\/gia.org.br\/portal\/wp-json\/wp\/v2\/posts\/1709","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gia.org.br\/portal\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gia.org.br\/portal\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gia.org.br\/portal\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/gia.org.br\/portal\/wp-json\/wp\/v2\/comments?post=1709"}],"version-history":[{"count":0,"href":"https:\/\/gia.org.br\/portal\/wp-json\/wp\/v2\/posts\/1709\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gia.org.br\/portal\/wp-json\/wp\/v2\/media\/1705"}],"wp:attachment":[{"href":"https:\/\/gia.org.br\/portal\/wp-json\/wp\/v2\/media?parent=1709"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gia.org.br\/portal\/wp-json\/wp\/v2\/categories?post=1709"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gia.org.br\/portal\/wp-json\/wp\/v2\/tags?post=1709"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}