Sustainable Utilization Technology for Improving the Freshness of Oysters—Development of Alkaline Electrolysis Seawater Depuration System

Round 1

Reviewer 1 Report

The main purpose of this study was to investigate the effect of oysters on various quality indicators after being depurated by alkaline electrolysis of seawater. The depuration treatments were carried out for 12 hours at temperatures of 5°C, 10°C, 15°C, and 20°C, pH=9, 10, and 11, respectively. The tall aerobic plate count (TAPC) of oyster meat was reduced from about 5.2±0.4 log CFU/g to below detection limits when the oysters were depurated in pH=11 alkaline electrolytic seawaters for 9 h at 5 ℃and 12h at 10 °C. At the same pH value, the lower the seawater temperature, the lower the amount of TAPC, and it all decreased with the increase of depuration time. As for the effects of pH of alkaline electrolytic seawater, pH=11 was suggested for oyster depuration. After the oyster has been purified, the chemical components contained in the meat, such as protein, crude fat, glycogen, etc., did not have significant differences. On the other hand, each group of live oysters (4 individuals) spit out an average of about 690-695±0.4mg of dirt. When oyster meat was stored at low temperature, there was a very significant difference in the proliferation of TAPC and the increase of VBN value without depuration treatment, which also directly led to the low score of sensory evaluation. The abstract is too complex. It should be based on the aim, the methods and the main results. The section "Material and Methods" should be further explained. The conclusions section is too short. It should be enriched with the policy implications of the findings and the insights for future research. Finally, the text should be checked by English proofreading service because some sentences are not clear.

Author Response

Dear Reviewer：

Please see the attachment, thank you.

Author Response File: Author Response.docx

Reviewer 2 Report

The Article titled “Sustainable Utilization Technology for Improving the Freshness of Oysters - Development of Alkaline Electrolysis Seawater Depuration System”, results a valid document concerning the improving the Freshness of Oysters. In my opinion the paper can be considered for the publication in this Journal only after some modification by the authors.

1.     Abstract: authors should synthesize the content to 200 words, as required by the journal

2.     Keywords: write the keywords without bold and preferably in alphabetical order

3.     Introduction: add something about sustainability

4.     Figure 1: check the character of the captions according to the guidelines of the Journal (also for all the other figures)

5.     2.2. Oyster depuration system: describe the system in more detail and quote the figure 1 in the text; or link the paragraph 2.2 and 2.3

6.     Check the text, sometimes the authors write ml, replace everything with mL.

7.     3. Results and discussion: Lines 222-225, write the phrase better and check the punctuation.

8.     Table 1, Table 2: Moistuer??? Or moisture

9.     Enter a space between line 237-238

10.  Pag.12, from line 419 to 497, delete the numbers in the references were reported twice.

11.  The authors should extend the results discussions and conclusions and check the English form.

Author Response

Dear reviewer：Please see the attachment, thank you.

Author Response File: Author Response.docx

Round 2

Reviewer 2 Report

The authors have made the required changes, so I consider the paper valid for publication in this Journal.