Use of High‐pressure Processing for Oyster Shucking and Shelf‐life Extension

ABSTRACT: Whole Pacific oysters ( Crassostrea gigas ) were processed using high‐pressure processing (HPP) treatment from 207 to 310 MPa at 0, 1, and 2 min and stored at < 4 °C and evaluated over 27 d. The pH of HPP samples decreased slightly from 6.3 to 5.8 during storage while the control (hand‐...

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Bibliographic Details
Published in:Journal of Food Science
Main Authors: He, H., Adams, R.M., Farkas, D.F., Morrissey, M.T.
Format: Article in Journal/Newspaper
Language:English
Published: Wiley 2002
Subjects:
Pacific
Crassostrea gigas
Online Access:http://dx.doi.org/10.1111/j.1365-2621.2002.tb10652.x
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http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2002.tb10652.x/fullpdf
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Summary:ABSTRACT: Whole Pacific oysters ( Crassostrea gigas ) were processed using high‐pressure processing (HPP) treatment from 207 to 310 MPa at 0, 1, and 2 min and stored at < 4 °C and evaluated over 27 d. The pH of HPP samples decreased slightly from 6.3 to 5.8 during storage while the control (hand‐shucked oysters) dropped to pH 4.1. Moisture content of the controls decreased slightly while HPP samples increased slightly. Pressure treatment did not significantly inhibit lipase activity during the shelf‐life study. HPP reduced initial microbial load by 2 to 3 logs and counts remained at a reduced level through the storage study. Descriptive evaluation showed that HPP‐treated oysters received higher quality scores than controls during the storage trial.

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