Publications

This study compared the physiological and flavor responses of thick-shell mussels subjected to different cooling rates during low-temperature semi-anhydrous living-preservation. Cooling rate influenced metabolic activity, energy utilization, physiological stress, and the accumulation of flavor-related compounds during storage. Mussels cooled at 4 °C/h exhibited the lowest accumulation of bitter amino acids after two days, indicating that an appropriate cooling rate can reduce stress-induced quality deterioration and help preserve desirable flavor during cold-chain storage.

This study investigated the molecular mechanisms underlying the response of Pacific oysters to polystyrene microplastic exposure by integrating metabolomic profiling with protein-expression analysis. Microplastic stress disrupted multiple metabolic processes and altered the expression of proteins associated with energy metabolism, oxidative stress, immune responses, and cellular regulation. The integrated molecular evidence provides a more comprehensive understanding of microplastic-induced stress in oysters and identifies biological pathways and potential biomarkers relevant to evaluating the effects of microplastic contamination on shellfish health and seafood safety.

This study investigated how microplastic exposure influences flavor-related characteristics in Pacific oysters by integrating metabolite, fatty acid, and volatile-compound analyses. Microplastic exposure altered the oysters' odor profile and induced changes in several metabolites associated with flavor formation, while producing comparatively limited effects on the overall fatty acid composition. The identified flavor-related biomarkers provide insight into the biochemical responses of oysters to microplastic stress and demonstrate that environmental contamination may affect seafood quality even when conventional quality indicators show only minor changes.

This study investigated the dynamic evolution of Pacific oyster flavor during depuration by integrating mass spectrometry-based metabolomics with gas chromatography analysis. Temporal changes in nonvolatile metabolites and volatile compounds revealed that depuration substantially altered both taste and odor characteristics. The integrated analysis identified flavor-related compounds associated with different depuration stages, providing insight into the biochemical mechanisms underlying oyster flavor development and guidance for optimizing depuration conditions while maintaining desirable sensory quality.

This review examines microplastic contamination in oysters from the perspectives of detection, biological effects, food safety, and mitigation. It compares commonly used extraction, identification, and quantification methods; summarizes the occurrence and accumulation of microplastics in oysters; and discusses their potential effects on oyster physiology and human health. The review also evaluates depuration as a strategy for reducing microplastic loads and highlights the need for standardized analytical procedures, realistic exposure studies, and optimized depuration conditions to support reliable risk assessment and safer oyster consumption.

This study compared the effects of different liquid nitrogen freezing temperatures on the physicochemical quality and flavor characteristics of Pacific oysters. Changes in water distribution, texture, protein properties, free amino acids, and volatile compounds were evaluated to determine how freezing temperature influenced muscle damage and flavor retention. The results demonstrate that controlling the liquid nitrogen freezing temperature is important for limiting structural deterioration and preserving the sensory quality of frozen oysters.

This study optimized the preparation of transglutaminase-crosslinked lactoferrin particles and evaluated their use as stabilizers for oleogel-based Pickering emulsions. The particles exhibited suitable wettability for emulsion stabilization and were combined with oleogels structured using different combinations of carnauba wax and behenyl alcohol. In vitro digestion showed that the carnauba-wax oleogel system produced the highest lipid digestion rate and curcumin bioaccessibility, demonstrating the potential of these emulsions as food-grade delivery systems for lipophilic bioactive compounds.