Food and Fermentation Industries >

2026 , Vol. 52 >Issue 11: 288 - 298

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044325

Effect of different storage temperatures on the quality and flavor changes of oyster sauce

  • XU Yao ,
  • HUANG Jiaqi ,
  • FAN Xiuping ,
  • QIN Xiaoming
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  • 1(College of Food Science and Technology, Guangdong Ocean University, National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China)
    2(Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China)

Received date: 2025-08-25

  Revised date: 2025-10-28

  Online published: 2026-06-24

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Abstract

To investigate the quality and flavor changes of oyster sauce under different storage temperatures after opening, this study employed flat-plate simulations to monitor three oyster sauce samples over an 80-day period at 25 ℃ and 4 ℃ following opening.Timed sampling was conducted to analyze sensory changes, total mold counts, quality indicators, and flavor compounds in order to determine the optimal storage temperature.Results indicate that at 25 ℃, three oyster sauces exhibited significant sensory changes by day 15 post-opening, accompanied by marked increases in total mold count, moisture content, amino nitrogen, volatile basic nitrogen, and total acidity (P<0.05), while protein content decreased significantly (P<0.05) and viscosity also declined.Electronic nose analysis revealed notable flavor differences between the stored and original samples.Electronic tongue analysis and free amino acid measurements indicated a reduction in umami flavor in the stored samples.In contrast, all samples stored at 4 ℃ showed no significant changes in sensory characteristics, total mold count, or physicochemical parameters throughout the storage period.Analysis using the electronic nose, electronic tongue, and free amino acid assays indicated a reduction in flavor compounds over time.Comprehensive analysis revealed that the flavor of oyster sauce diminished at both storage temperatures;however, storage at 4 ℃ was more effective in maintaining overall product quality compared to 25 ℃.

Key words： oyster sauce; storage; oyster sauce quality; flavor changes

Cite this article

XU Yao , HUANG Jiaqi , FAN Xiuping , QIN Xiaoming . Effect of different storage temperatures on the quality and flavor changes of oyster sauce[J]. Food and Fermentation Industries, 2026 , 52(11) : 288 -298 . DOI: 10.13995/j.cnki.11-1802/ts.044325

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