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Filtering by: Subject Oyster industry -- Quality control 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:

received higher quality scores than the control during the storage trial. Whole oysters were shucked