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...
On the basis of literatures and the data from stratified sampling of 160 fishing vessels in the East Sea Region of China, the process of institutional transition of operational systems of fishing vessels in the region, which started from 1979, their present situation and performance were analysed in this paper....
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