A Spectroscopic Method for Evaluating Freshness of Oysters as Raw Food

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A simple spectroscopic method based on the ciliary movement of oyster gill was developed for evaluating the freshness of oysters as raw food. Fresh oysters (Crassostrea gigas) were collected from an estuary environment (Ota River, Hiroshima). After the gill was excised from a baby and cut into piece of the excised gill was monitored at 660nm under airtight conditions in a curette thermostated at 25 (〕SY.+-.〔) 0.1ﾟC.Using this method, it was revealed that the decoloration activity of methylene blue was significantly decreased with concomitant decrease of the ciliary movement monitored by a video intensified microscope during storage of oysters at 4ﾟC.These studies demonstrated that freshness of oysters can be evaluated and easily monitored by decoloration if methylene blue added in the reaction mixture, using a piece of gill excised from the body.