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Relevant bibliographies by topics / Edible oyster

Academic literature on the topic 'Edible oyster'

Author: Grafiati

Published: 6 September 2023

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Journal articles on the topic "Edible oyster"

1

Ma, Yuyang, Runfang Wang, Tietao Zhang, Yunsheng Xu, Suisui Jiang, and Yuanhui Zhao. "High Hydrostatic Pressure Treatment of Oysters (Crassostrea gigas)—Impact on Physicochemical Properties, Texture Parameters, and Volatile Flavor Compounds." Molecules 26, no. 19 (September 22, 2021): 5731. http://dx.doi.org/10.3390/molecules26195731.

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High hydrostatic pressure (HHP) treatment is a non-thermal processing technology, which is widely used in the food processing field at present. In this study, the effects of HHP treatment (100~500 MPa for 5 min) on the physicochemical properties, texture parameters, and volatile flavor compounds of oysters were investigated. The results showed that HHP treatment increased the water content while reducing the crude protein and ash content of the oyster. Texture parameters showed that HHP treatment improved the hardness, springiness, chewiness, and cohesiveness of oysters, compared with the control group. In addition, the saturated fatty acid (SFA) content was slightly increased after HHP treatment, while the difference in monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) content was not significant. Furthermore, HHP increased hexenoic aldehyde, 2,4-heptadienal, 1-octene-3-ol, and 2-octen-1-ol and decreased the contents of 3. 6-nadien-1-ol, 3-octanone, and 2-undecanone, suggesting that HHP might inhibit the fishiness of oyster and showed a positive effect on its flavor. Based on the above results, HHP improved the edible qualities such as texture properties and volatile flavor of oysters. This meets the requirements of consumers on the edible quality of seafood and provides new ideas for the development of seafood.

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2

Au Jee Yuan and Faridah Yahya. "Effect of Different Ratios of Low Protein Flour to Oyster Mushroom (Pleurotus sajor-caju) Powder on the Physicochemical Properties and Sensory Acceptability of Edible Tablespoon." Universiti Malaysia Terengganu Journal of Undergraduate Research 2, no. 1 (January 31, 2020): 37–46. http://dx.doi.org/10.46754/umtjur.v2i1.103.

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The aim of this study was to determine the effect of different ratios of low protein flour to oyster mushroom (Pleurotus sajor-caju) powder on the physicochemical properties and sensory acceptability of edible tablespoon. Fresh grey oyster mushroom was dried in a convection oven at temperature of 55.0˚C ± 2.0˚C for 20 h prior to the grinding process. The low protein flour (LPF) was then incorporated with oyster mushroom powder (OMP) at different ratios of 100:0, 96:4, 92:8, 88:12 and 84:16, before being with vegetable oil, sugar, egg white and water in formulating the edible tablespoon. The proximate analyses were carried out in triplicate for calorie content, colour profile, hardness value and morphological structure of edible tablespoon. This study revealed that with decreasing LPF and increasing OMP in the formulation, the ash content (1.24% to 1.92%), crude fat content (8.98% to 10.40%) and fiber content (0.13% to 1.24%) were observed to have increased as well as the hardness value (2042.03g to 2844.57g) and pore’s size of the morphological structure of edible tablespoon. However, the carbohydrate content (78.64% to 75.56%) significantly decreased (p>0.05) together with L* value (from 68.47 to 61.71) when the decrease was in the the percentage of LPF and an increase the percentage of OMP. The calorie content, moisture content and protein content of edible tablespoon were not significantly (p>0.05) affected by different ratios of LPF to OMP. The edible tablespoon formulated with up to 8% of OMP was accepted by the sensory panelists but further increase in OMP addition significantly decreased the degree of likeness in terms of colour, odour, taste and overall acceptability of edible tablespoon. This study suggested that oyster mushroom edible tablespoon could be potential alternative disposable cutlery which will help to reduce the use of huge amount of non-biodegradable materials for environmental conservation.

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3

Meduri, Matthew. "Ruby’s Oyster Dressing, or Edible Nostalgia." Gastronomica 21, no. 1 (2021): 52–57. http://dx.doi.org/10.1525/gfc.2021.21.1.52.

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4

Brandão, Maria Aparecida da RessurreiÇão, Amanda Teixeira Sampaio Lopes, Maria Tereza da Silva Neta, Rhyan Barros Farias de Oliveira, Rachel Passos Rezende, George Rêgo Albuquerque, Verônica Dias Gonçalves, Dália dos Prazeres Rodrigues, Guisla Boehs, and Bianca Mendes Maciel. "Microbiological Quality and Prevalence of β-Lactam Antibiotic Resistance Genes in Oysters (Crassostrea rhizophorae)." Journal of Food Protection 80, no. 3 (February 16, 2017): 488–96. http://dx.doi.org/10.4315/0362-028x.jfp-16-098.

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ABSTRACTThe microbiological quality of oysters reflects the microbiological quality of their habitats because they are filter feeders. The objective of this study was to assess the bacterial composition of the edible oyster Crassostrea rhizophorae in urban and preserved estuaries. Particularly, we assessed the presence of pathogenic bacteria, investigated antibiotic susceptibility in bacterial isolates, and quantified β-lactam antibiotic resistance genes (blaTEM, blaSHV, and blaKPC) via quantitative PCR of oyster DNA. Our results detected total coliforms, Escherichia coli, and enterobacteria in the oysters from urban estuaries, which is indicative of poor water quality. In addition, our detection of the eaeA and stxA2 virulence genes in 16.7% of E. coli isolates from oysters from this region suggests the presence of multiantibiotic-resistant enteropathogenic and enterohemorrhagic E. coli strains. During periods of low precipitation, increased contamination by E. coli (in winter) and Vibrio parahaemolyticus (in autumn) was observed. In contrast, cultivated oysters inhabiting monitored farms in preserved areas had low levels of bacterial contamination, emphasizing that oyster culture monitoring enhances food quality and makes oysters fit for human consumption. Distinct antibiotic resistance profiles were observed in bacteria isolated from oysters collected from different areas, including resistance to β-lactam antibiotics. The presence of the blaTEM gene in 91.3% of oyster samples indicated that microorganisms in estuarine water conferred the capability to produce β-lactamase. To our knowledge, this is the first study to directly quantify and detect β-lactam antibiotic resistance genes in oysters. We believe our study provides baseline data for bacterial dynamics in estuarine oysters; such knowledge contributes to developing risk assessments to determine the associated hazards and consequences of consuming oysters from aquatic environments containing pathogenic bacteria that may possess antibiotic resistance genes.

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5

Siahaan, Rumiris, Sri Winda Hardiyanti Damanik, Suci Etri Jayanti.S, Rakhmawati Purba, Rapat Piter Sony Hutauruk, and Ayu Zurlaini. "MARKETING STRATEGY IN IMPROVEMENT SELLING VALUE OF OYSTER MUSHROOM CULTIVATION." IRPITAGE JOURNAL 2, no. 2 (July 31, 2022): 53–60. http://dx.doi.org/10.54443/irpitage.v2i2.311.

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This study explains how the Marketing Strategy in Increasing the Selling Value of Oyster Mushroom Cultivation. In this community service, it is focused on oyster mushroom cultivators, in Blok Village. 10, Dolok Masihul District, Serdang Bedagai Regency. This community service is carried out in Blok Village. 10, Dolok Masihul Subdistrict, Serdang Bedagai Regency, because this village has high potential in oyster mushroom cultivation. Cultivated edible mushrooms such as: straw mushrooms, oyster mushrooms, ear mushrooms and dark chocolate mushrooms.

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6

Rodrigues, Inês C., Nânci Santos-Ferreira, Daniela Silva, Carla Chiquelho da Silva, Ângela S. Inácio, Maria São José Nascimento, and Paulo Martins da Costa. "A One-Year Systematic Study to Assess the Microbiological Profile in Oysters from a Commercial Harvesting Area in Portugal." Microorganisms 11, no. 2 (January 29, 2023): 338. http://dx.doi.org/10.3390/microorganisms11020338.

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As filter-feeding animals farmed in water bodies exposed to anthropogenic influences, oysters can be both useful bioremediators and high-risk foodstuffs, considering that they are typically consumed raw. Understanding the dynamic of bacterial and viral load in Pacific oyster (Crassostrea gigas) tissues, hemolymph, outer shell surface biofilm, and farming water is therefore of great importance for microbiological risk assessment. A one-year survey of oysters collected from a class B production area (Canal de Mira, on the Portuguese western coast) revealed that these bivalve mollusks have a good depurating capacity with regard to bacteria, as Salmonella spp. and viable enterococci were not detected in any oyster flesh (edible portion) samples, despite the fact that these bacteria have regularly been found in the farming waters. Furthermore, the level of Escherichia coli contamination was clearly below the legal limit in oysters reared in a class B area (>230–≤4600 MPN E. coli/100 g). On the contrary, norovirus was repeatedly detected in the digestive glands of oysters sampled in autumn, winter, and spring. However, their presence in farming waters was only detected during winter.

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7

Khan, Abu Bakker Siddique, Md Amirul Islam, Md Rahamat Ullah, Mousumi Akhter, Aovijite Bosu, Md Monjurul Hasan, Khandaker Rashidul Hasan, and Yahia Mahmud. "Growth performance and survival of oyster, Saccostrea cucullata (Born, 1778) and green mussel, Perna viridis (Linnaeus, 1758) cultivated in Bangladesh Coast." Archives of Agriculture and Environmental Science 8, no. 1 (March 25, 2023): 62–67. http://dx.doi.org/10.26832/24566632.2023.0801010.

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Oyster and mussel farming along the coasts and the desire to increase fishing revenue have created a boom in these types of farms. An experiment on culture of edible oyster (Saccostrea cucullata) and green mussel (Perna viridis) was performed at Gangamoti estuary in Kuakata, Bay of Bengal coast of Bangladesh from December 2021 to March 2022 to find out the appropriate culture method of the oyster, S. cucullata and green mussel, P. viridis. Initially, the average shell heights of S. cucullata and P. viridis were 8.8±1.62 and 6.9±1.89 cm, respectively; where average weights were153.4±13.23 and 84.78±11.78 g, respectively. After the culture period, oysters shell height and weight grew up to 9.1±1.98 cm and 163.2±12.54 g, respectively in rectangular basket and 8.9±1.45 cm and 157.2±11.31 g, respectively in velon screen bag. In case of oysters, the rectangular basket and velon screen bag displayed the minor progress in specific growth rate, 0.09±0.01 and 0.07±0.03, respectively. But green mussels did not show any growth rate. Oysters cultured in rectangular basket showed total mortality at day-90 and velon screen bag at day-75. Green mussels showed 100% mortality within 21 days of culture. Our experiment was the first attempt to culture these two mollusks in the Kuakata coast of Bangladesh. However, further intensive researches would be required to evaluate the culture feasibility of these two mollusks’ species in the Kuakata coast of Bangladesh.

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8

Strapáč, I., and M. Baranová. "Content of Chemical Elements in Wood-Destroying Fungi." Folia Veterinaria 60, no. 4 (December 1, 2016): 29–36. http://dx.doi.org/10.1515/fv-2016-0035.

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AbstractThe aim of this study was to examine the content of chemical elements in the dried fruiting bodies of edible wood decaying fungi such as Honey mushrooms (Armillaria mellea), Shiitakes (Lentinus edodes) and Oyster mushrooms (Pleurotus ostreatus). Powdered samples of fungi were mineralized in a microwave digestion. Twenty-one (21) chemical elements were detected in the plasma of the device ICP-MS AGILENT 7500c by accredited methods with the aid of calibration curves. The content of individual elements varied within a considerable range. The highest contents of K, Mn, Cu and Cd were found in the fruiting bodies of Honey mushrooms (Armillaria mellea). Shiitakes (Lentinus edodes) had the highest content of B and Mo. Significant differences were found in the content of elements in the Oyster mushrooms (Pleurotus ostreatus) from Slovakia, Hungary and China. The highest content of Al was found in the Oyster mushrooms (Pleurotus ostreatus) from Hungary. The Chinese oysters had a maximum contents of Ca, Mg, Co, Pb, As and U. The Oyster mushrooms (Pleurotus ostreatus) from Lemešany (Slovakia) had the highest contents of Na, Zn, Fe, Se, Ag, Hg and Cr. The difference of chemical element content could be influenced by the genotype of the fungus and by the composition of substrate on which mushroom grow up.

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9

Aryani, Diah, Fanida Yantiar, and Muhammad Husni Farid. "ROTOTIPE PENDETEKSI KANDUNGAN ZAT METANA UNTUK PEMBUDIDAYAAN JAMUR TIRAM BERBASIS MIKROKONTROLLER ARDUINO." Journal CERITA 2, no. 2 (August 1, 2016): 123–32. http://dx.doi.org/10.33050/cerita.v2i2.676.

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Oyster mushroom (Pleurotus ostreatus) is an edible mushroom from the group Basidiomycota and including Homobasidiomycetes class with common characteristics of fruit grown white to beige and hood berbebtuk semicircle similar to oyster shells with the middle aga jekung .Jamur oyster is still a relative with Pleurotus eryngii and commonly known as oyster kingh Mushoom. Many farmers are still having trouble oyster mushrooms in oyster mushroom cultivation process itself. In addition to climatic factors and weather, the state of the environment can also affect the growth of oyster mushrooms. With the advancement in the field of communication and Arduino microcontroller today, the oyster mushroom farmers can use it as auxiliary media of oyster mushroom growth. With the aid of temperature sensors, soil moisture sensors and gas sensors MQ-2. Then it is no longer impossible. Soil conditions, weather temperature and methane content of substances contained in the soil, can bemonitored through a single device. So that this tool can help farmers in order to produce oyster mushroom oyster mushrooms with superior quality.

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10

Bandura, I., A. Kulyk, S. Chausov, and O. Tsyz. "Influence of plant substrate composition on the efficiency of edible mushrooms cultivation Cyclocybe aegerita (V. Brig.), Pleurotus eryngii (DC.) Quel., Pleurotus citrinopileatus Singer and Flammulina velutipes (Curtis) Singer." UKRAINIAN BLACK SEA REGION AGRARIAN SCIENCE 107, no. 3 (2020): 62–70. http://dx.doi.org/10.31521/2313-092x/2020-3(107)-8.

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Influence of plant substrate composition on the efficiency of edible mushrooms cultivation Cyclocybe aegerita (V. Brig.), Pleurotus eryngii (DC.) Quel., Pleurotus citrinopileatus Singer and Flammulina velutipes (Curtis) Singer. The possibility of using plant substrates based on straw and sunflower husk, with the addition of rape seeds and corn processing waste for the cultivation of edible xylotrophic mushrooms: poplar mushroom, lemon-hat oyster mushroom and winter mushroom (white and yellow races) was investigated. The optimal formula of the substrate was established, the use of which increases the biological effectiveness of the studied strains and reduces the time required for obtaining fresh fruit bodies. Keywords: lemon-cap oyster mushroom Pleurotus citrinopileatus, poplar mushroom Cyclocybe aegerita, winter mushroom Flammulina velutipes, biological efficiency, technological cyclemushrooms (Flammulina velutipes), biological efficiency, technological cycle.

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Books on the topic "Edible oyster"

1

GREEN, James MC. Edible Mushroom Garden Guide: Essential Guide for Growing Edible Mushrooms at Home Includes Cultivating Caesar, Maitake, King Oyster and Other Edible Mushrooms. Independently Published, 2022.

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Russell, Stephen. Essential Guide to Cultivating Mushrooms: Simple and Advanced Techniques for Growing Shiitake, Oyster, Lion's Mane, and Maitake Mushrooms at Home. Storey Publishing, LLC, 2014.

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Russell, Stephen. The essential guide to cultivating mushrooms: Simple and advanced techniques for growing shiitake, oyster, lion's mane, and maitake mushrooms at home. 2014.

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Sandler, Albert M. Growing Mushrooms for Beginners: A Practical Guide to Cultivating White Button, Portobello, Shiitakes, Oyster, and Other Edible Mushrooms. Independently Published, 2021.

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Book chapters on the topic "Edible oyster"

1

Rajasekaran, R., J. Fernando Olivia, V. Sekar, and J. Suriya. "Macrofaunal Diversity Assemblage of Edible Oyster Bed (Crassostrea madrasensis) in Vellar Estuary." In Ecology and Conservation of Tropical Marine Faunal Communities, 107–16. Berlin, Heidelberg: Springer Berlin Heidelberg, 2013. http://dx.doi.org/10.1007/978-3-642-38200-0_7.

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Athithan, S. "Edible Oyster Farming." In Coastal Aquacultures and Mariculture, 148–55. CRC Press, 2020. http://dx.doi.org/10.1201/9781003142416-27.

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3

LANZI, GIUSEPPE. "The Cultivation of the Oyster Mushroom (Pleurotus Ostreatus) in Italy." In Cultivating Edible Fungi, 443–47. Elsevier, 1987. http://dx.doi.org/10.1016/b978-0-444-42747-2.50053-1.

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Riaz, Sakhawat, Arslan Ahmad, Rimsha Farooq, Munir Ahmed, Muhammad Shaheryar, and Muneer Hussain. "Edible Mushrooms, a Sustainable Source of Nutrition, Biochemically Active Compounds and Its Effect on Human Health." In Functional Food [Working Title]. IntechOpen, 2022. http://dx.doi.org/10.5772/intechopen.102694.

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Mushrooms are abundant in proteins, polysaccharides, micronutrients, unsaturated fatty acids, and natural compounds. Mushrooms have recently gained popularity as a source of biologically active substances with medical potentials, such as anticancer, antiviral, immune-boosting, hypocholesterolemic, and hepatoprotective agents. Some common edible and helpful mushrooms include Lentinus (shiitake), Flammulina (enokitake), Tremella (yiner), Hericium, Pleurotus (oyster), Grifola (maitake) and Auricularia (mu-er). Details on the nutritional content of mushrooms, functional components, and their influence on human health will be explored in this chapter. Mushrooms are used to cure a wide range of ailments. Mushrooms provide a lot of nutrients and are low in calories. They are also fat-free, low in sodium, cholesterol-free, and high in fiber, protein, and antioxidants. They lower the chance of acquiring significant health problems, including Alzheimer, heart disease, and diabetes. It also has antifungal activity. They are also high in selenium and other biochemically active compounds, which have the ability to lower the incidence of chronic illness.

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