{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,13]],"date-time":"2026-09-13T02:34:10Z","timestamp":1789266850812,"version":"build-2803163510"},"reference-count":45,"publisher":"Wiley","issue":"4","license":[{"start":{"date-parts":[[2021,9,23]],"date-time":"2021-09-23T00:00:00Z","timestamp":1632355200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100009997","name":"Earmarked Fund for Modern Agro-industry Technology Research System","doi-asserted-by":"publisher","award":["CARS\u201049"],"award-info":[{"award-number":["CARS\u201049"]}],"id":[{"id":"10.13039\/501100009997","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2022,3,15]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>Background<\/jats:title><jats:p>Oysters are mainly consumed in the raw form, so it is important to get rid of bacteria and other harmful substances. Ultraviolet (UV) sterilization depuration is a commonly used method and does not produce chemical residues or act directly on shellfish, resulting in minimal adverse effects on flavor. This study simulated the industrial depuration process using UV sterilization to depurate Pacific oysters (<jats:italic>Crassostrea gigas<\/jats:italic>). The effects of different temperatures (15, 20, and 25\u2009\u00b0C) on the quality and taste components of <jats:italic>C. gigas<\/jats:italic> were investigated by measuring changes in physiological and biochemical indexes in <jats:italic>C. gigas<\/jats:italic> tissue samples.<\/jats:p><\/jats:sec><jats:sec><jats:title>Results<\/jats:title><jats:p>At the end of depuration, no oyster mortality occurred, but it was up to 55% at 25\u2009\u00b0C at 84\u2009h. Glycogen content decreased the most at 25\u2009\u00b0C at 48\u2009h. The fatty acid content was higher at 20 and 25\u2009\u00b0C. Succinic acid content decreased significantly and was higher at 20 and 25\u2009\u00b0C at 48\u2009h with no significant difference. Total free amino acid (FAA) content was significantly higher at 20\u2009\u00b0C, however, there were no significant differences in nucleotide content at any temperature at 48\u2009h. Adenylate energy charge (AEC) values decreased, with higher values at 15 and 25\u2009\u00b0C, and equivalent umami concentration (EUC) values increased, with higher values at 20 and 25\u2009\u00b0C.<\/jats:p><\/jats:sec><jats:sec><jats:title>Conclusion<\/jats:title><jats:p>Considering the changes in flavor substances and mortality rate, 20\u00a0\u00b0C is the appropriate temperature for UV sterilization depuration of <jats:italic>C. gigas<\/jats:italic> to produce better edible quality. \u00a9 2021 Society of Chemical Industry.<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.11503","type":"journal-article","created":{"date-parts":[[2021,9,2]],"date-time":"2021-09-02T06:35:02Z","timestamp":1630564502000},"page":"1651-1659","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":24,"title":["Temperature effects on the nutritional quality in <scp>Pacific oysters<\/scp> (<scp><i>Crassostrea gigas<\/i><\/scp>) during ultraviolet depuration"],"prefix":"10.1002","volume":"102","author":[{"given":"Xiaohan","family":"Cong","sequence":"first","affiliation":[{"name":"College of Food Science and Engineering Ocean University of China  Qingdao China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qi","family":"Wang","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering Ocean University of China  Qingdao China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Cheng","family":"Sun","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering Ocean University of China  Qingdao China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Fanqianhui","family":"Yu","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering Ocean University of China  Qingdao China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3529-4785","authenticated-orcid":false,"given":"Lipin","family":"Chen","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering Ocean University of China  Qingdao China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhongkai","family":"Sun","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering Ocean University of China  Qingdao China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Haohao","family":"Shi","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering Ocean University of China  Qingdao China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Changhu","family":"Xue","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering Ocean University of China  Qingdao China"},{"name":"Laboratory for Marine Drugs and Bioproducts Pilot National Laboratory for Marine Science and Technology (Qingdao)  Qingdao 266237 P.R. 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