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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2002
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Online Access: | http://dx.doi.org/10.1111/j.1365-2621.2002.tb10652.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.2002.tb10652.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2002.tb10652.x/fullpdf |
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crwiley:10.1111/j.1365-2621.2002.tb10652.x 2024-06-23T07:52:17+00:00 Use of High‐pressure Processing for Oyster Shucking and Shelf‐life Extension He, H. Adams, R.M. Farkas, D.F. Morrissey, M.T. 2002 http://dx.doi.org/10.1111/j.1365-2621.2002.tb10652.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.2002.tb10652.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2002.tb10652.x/fullpdf en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Journal of Food Science volume 67, issue 2, page 640-645 ISSN 0022-1147 1750-3841 journal-article 2002 crwiley https://doi.org/10.1111/j.1365-2621.2002.tb10652.x 2024-06-11T04:49:33Z 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. Article in Journal/Newspaper Crassostrea gigas Wiley Online Library Pacific Journal of Food Science 67 2 640 645 |
institution |
Open Polar |
collection |
Wiley Online Library |
op_collection_id |
crwiley |
language |
English |
description |
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. |
format |
Article in Journal/Newspaper |
author |
He, H. Adams, R.M. Farkas, D.F. Morrissey, M.T. |
spellingShingle |
He, H. Adams, R.M. Farkas, D.F. Morrissey, M.T. Use of High‐pressure Processing for Oyster Shucking and Shelf‐life Extension |
author_facet |
He, H. Adams, R.M. Farkas, D.F. Morrissey, M.T. |
author_sort |
He, H. |
title |
Use of High‐pressure Processing for Oyster Shucking and Shelf‐life Extension |
title_short |
Use of High‐pressure Processing for Oyster Shucking and Shelf‐life Extension |
title_full |
Use of High‐pressure Processing for Oyster Shucking and Shelf‐life Extension |
title_fullStr |
Use of High‐pressure Processing for Oyster Shucking and Shelf‐life Extension |
title_full_unstemmed |
Use of High‐pressure Processing for Oyster Shucking and Shelf‐life Extension |
title_sort |
use of high‐pressure processing for oyster shucking and shelf‐life extension |
publisher |
Wiley |
publishDate |
2002 |
url |
http://dx.doi.org/10.1111/j.1365-2621.2002.tb10652.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.2002.tb10652.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2002.tb10652.x/fullpdf |
geographic |
Pacific |
geographic_facet |
Pacific |
genre |
Crassostrea gigas |
genre_facet |
Crassostrea gigas |
op_source |
Journal of Food Science volume 67, issue 2, page 640-645 ISSN 0022-1147 1750-3841 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1111/j.1365-2621.2002.tb10652.x |
container_title |
Journal of Food Science |
container_volume |
67 |
container_issue |
2 |
container_start_page |
640 |
op_container_end_page |
645 |
_version_ |
1802643536935387136 |