Physiochemical changes in tissue of edible oyster Crossostrea glomerata at refrigerated temperature

Oysters are bivalve molluscs in the family Osteridae of the order Ostereoida and are found throughout the world. Quality of stored muscle of oyster, Crossostrea glomerata depends on the temperature and storage time. Investigation on factors responsible for spoilage of oyster meat in refrigerator (7±2°C); in term of biochemical indices, indicated that in 1-2 days the following changes will accur: oyster tissue total protein from 7.6±0.44g% to 7.06±0.64g%, salt soluble protein from 3A6±0.52mg% to 2.53±0.14g%.Totallipid from 3.0±0.38g% to 2.5±0.29g%, TMA from 1.1±0.11 mg% to 1.46±0.09 and TVB, from 946±0.29mg% to 19.33±0.06 and on 7th day of storage, total protein to 4.5±0.32g%, salt soluble protein to 1.1±0.21g%, total lipid to 1.4±0.19g%, TMA, to 4.3±0.41 mg% and TVB to 83.3±3.5 changed. Amount of Glycogen in fresh meat was 5.3g% which decreased to 3.2g% during 7 days storage. Water content in fresh tissue was 79.0±0.57g% and increased at 7±2°C gradually with the increase of storage time. After 7 days it reached to the highly significant (p£0.001) with storage time. Results concluded that oyster meat could be preserved for 4 days up to acceptable refrigeration temperature.