期刊
FOODS
卷 12, 期 6, 页码 -出版社
MDPI
DOI: 10.3390/foods12061156
关键词
high hydrostatic pressure; pressurization; bivalve mollusks; peeling; offshore farming; aquaculture
High pressure processing (HPP) can immediately increase oyster shucking yield and extend the microbiological and sensory shelf life of oysters stored at low temperatures. This study examines the changes in shucking yield during storage and the impact of higher storage temperatures on shelf life. Results show that HPP samples have higher shucking yield and delayed microbial growth and sensory deterioration at 10 degrees C. Overall, HPP is an effective method to improve shucking yield and delay sensory deterioration of oysters stored at higher temperatures.
High pressure processing (HPP) can improve oyster shucking yield immediately after the treatment and increase the microbiological and sensory shelf life of oysters stored at 0-4 degrees C. However, the evolution of shucking yield during storage has not been previously examined and there are no studies focusing on shelf life at higher storage temperatures. To elucidate both aspects, control and HPP (300 MPa; 2 min) offshore cultivated oysters (Magallana gigas) were stored at 4 and 10 degrees C for 14 days, analyzing shucking yield, color, texture, microbiological and sensory characteristics. HPP samples showed a higher shucking yield (17% on average) than controls with minimal impact in texture and color, regardless of storage time and temperature. At 10 degrees C, HPP delayed microbial growth and sensory deterioration, increasing the estimated shelf life of oysters by 3 to 4 days (aerobic plate count < 6 log cycles; overall sensory acceptability > 2). Compared to controls stored at 4 degrees C, HPP oysters stored at 10 degrees C presented the same shelf life (5 to 9 days) but with higher shucking yield (up to 25%). In conclusion, HPP is an excellent tool to increase the shucking yield and delay sensory deterioration of oysters stored at 10 degrees C.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据