Process Development Of Safe And Ready-To-Eat Raw Oyster Meat By Irradiation Technology

• Main Authors: Pattama Ratana-Arporn, Pongtep Wilaipun
• Format: Text
• Language: English
• Published: Zenodo 2012
• Subjects: decontamination; food safety; irradiation; oyster; Salmonella Weltevreden; Arlington; Hake; Kahn; Romero; Torre; Crassostrea gigas; ren
• Online Access: https://dx.doi.org/10.5281/zenodo.1060459; https://zenodo.org/record/1060459

White scar oyster (Crassostrea belcheri) is often eaten raw and being the leading vehicle for foodborne disease, especially Salmonella Weltevreden which exposed the prominent and most resistant to radiation. Gamma irradiation at a low dose of 1 kGy was enough to eliminate S. Weltevreden contaminated in oyster meat at a level up to 5 log CFU/g while it still retain the raw characteristics and equivalent sensory quality as the non-irradiated one. Process development of ready-to-eat chilled oyster meat was conducted by shucking the meat, individually packed in plastic bags, subjected to 1 kGy gamma radiation at chilled condition and then stored in 4oC refrigerated temperature. Microbiological determination showed the absence of S. Weltevreden (5 log CFU/g initial inoculated) along the whole storage time of 30 days. Sensory evaluation indicated the decreasing in sensory scores along storage time which determining the product shelf life to be 18 days compared to 15 days of nonirradiated one. The most advantage of developed process was to provide the safe raw oyster to consumers and in addition sensory quality retained and 3-day extension shelf life also exist. : {"references": ["Ahn, D. U., C. Jo and D. G. Olson. (2000). Analysis of volatile\ncomponents and the sensory characteristics of irradiated raw pork. Meat\nScience. 54:209-215.", "AOAC. 2000. Official Methods of Analysis. 27th ed., The Association\nof Official Analytical Chemists, Arlington, Virginia.", "Cruz-Romero, M., Kelly, A.L., Kerry, J.P. 2007. Effects of highpressure\nand heat treatments on physical and biochemical characteristics\nof oysters (Crassostrea gigas). Innovative Food Science and Emerging\nTechnologies 8: 30-38.", "Dalgaard, P. and V. Jorgensen. 2000. 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