{"id":282,"date":"2017-10-13T18:29:35","date_gmt":"2017-10-13T18:29:35","guid":{"rendered":"https:\/\/gia.org.br\/portal\/?p=282"},"modified":"2021-04-20T12:24:07","modified_gmt":"2021-04-20T15:24:07","slug":"armazenamento-de-ostras-para-comercializacao","status":"publish","type":"post","link":"https:\/\/gia.org.br\/portal\/armazenamento-de-ostras-para-comercializacao\/","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

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0As ostras est\u00e3o entre os moluscos bivalves mais cultivados e comercializados no mundo [1<\/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 [2<\/a>, 3<\/a>].<\/p>\n

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

\"Fig2<\/p>\n

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

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0Por serem animais filtradores, as ostras ret\u00eam micro-organismos durante o processo de alimenta\u00e7\u00e3o [4<\/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 [5<\/a>].<\/p>\n

\u00a0 Desta forma, a composi\u00e7\u00e3o microbiana e as t03axas 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 [6<\/a>].<\/p>\n

\"Fig3<\/p>\n

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

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0Durante o armazenamento das ostras vivas, dependendo da temperatura e do tempo, pode haver predomin\u00e2ncia de algumas esp\u00e9cies de bact\u00e9rias, tais como Vibrio, Shewanella, Alcaligenes, Enterobacter, Moraxella, Acinetobacter, Flavobacterium, Bacillus e Corynebacterium [7<\/a>]. Tais micro-organismos podem induzir a deteriora\u00e7\u00e3o da carne e afetar a qualidade do produto [8<\/a>]. Pelo fato desses animais geralmente serem consumidos inteiros e in natura, bact\u00e9rias potencialmente patog\u00eanicas podem ser ingeridas e causar doen\u00e7as ao consumidor [9<\/a>]. Entretanto, quando manuseadas, depuradas e armazenadas corretamente, o consumo dessas ostras representa um baixo perigo \u00e0 sa\u00fade do consumidor.<\/p>\n

\"Fig4<\/p>\n

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

\u00a0Literatura citada:<\/p>\n

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

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

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

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

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

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

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

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

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

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

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

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

Por Aline Horodesky Publicado em 03 de outubro de 2017 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0As 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 ap\u00f3s […]<\/p>\n","protected":false},"author":1,"featured_media":2257,"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-282","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\/282","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=282"}],"version-history":[{"count":0,"href":"https:\/\/gia.org.br\/portal\/wp-json\/wp\/v2\/posts\/282\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gia.org.br\/portal\/wp-json\/wp\/v2\/media\/2257"}],"wp:attachment":[{"href":"https:\/\/gia.org.br\/portal\/wp-json\/wp\/v2\/media?parent=282"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gia.org.br\/portal\/wp-json\/wp\/v2\/categories?post=282"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gia.org.br\/portal\/wp-json\/wp\/v2\/tags?post=282"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}