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Filtering by: Creator He, Haian Academic Affiliation Food Science and Technology

The use of high pressure process to shuck oysters, reduce microbial load and extend shelf-life

Creator:

He, Haian

Abstract:

Whole oysters were processed under a series of pressures from 30,000 to 45,000 psi at different holding times (0, 1, and 2 min) and then stored at <4°C, for 27 d. During the shelf-life study, the quality of oysters was determined by measuring pH, moisture content, and microbial counts including...

Resource Type:

Masters Thesis

Full Text:

AN ABSTRACT OF THE THESIS OF Haian He for the degree of Master
Effect of high pressure processing on the survival of Vibrio parahaemolyticus strains in pure culture and Pacific oysters

Creator:

Calik, Hakan

Abstract:

Different strains of Vibrio parahaemolyticus (Vp) in broth cultures and Vp-inoculated live Pacific oysters (Crassostrea gigas) were subjected to high pressure processing (HPP) at 241, 276, 310, and 345 MPa. Results showed Vp numbers were reduced by HPP in both pure culture and whole oysters. Vp inactivation was dependent on...

Resource Type:

Masters Thesis

Full Text:

give advice and support. My fellow student friends, Okan, Jacek, Haian and Tana deserve many thanks