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

http://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/7s75dg77t

Descriptions

Attribute NameValues
Creator
Abstract or Summary
  • 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 aerobic, anaerobic bacteria and coliform. Descriptive testing was also performed by a trained panel. The pH of high pressure process (HPP) samples decreased slightly from 6.3 to 5.7 during storage while the control dropped to pH 4.4. Moisture content of the control decreased slightly while HPP samples increased slightly. Pressure treatment did not significantly inhibit lipase activity during the shelf-life study. HPP reduced initial microbial load by approximately 2-3 logs and counts remained at a reduced level through the storage study. Descriptive tests showed that HPP treated oysters received higher quality scores than the control during the storage trial. Whole oysters were shucked under pressure of 35,000 psi, 2 min. After shucking, oyster meats were water packed in plastic containers and repressureized. Tests were performed at 45,000 psi, 30 s and 50,000 psi (0 holding time, 10 s). All samples were stored at <40C for 25 d. During the shelf-life study, oyster quality was determined by measuring pH, moisture content, protease, and microbial counts including aerobic, anaerobic bacteria and coliform. The pH of HPP samples decreased slightly from 6.5 to 5.7 during storage while the control I, hand-shucked oysters, dropped to pH 4.3. Pressure treatment seemed to increase protease activity during the shelf-life study. HPP reduced initial microbial load by approximately 2-3 logs and inhibited microbial growth during storage.
Resource Type
Date Available
Date Copyright
Date Issued
Degree Level
Degree Name
Degree Field
Degree Grantor
Commencement Year
Advisor
Academic Affiliation
Non-Academic Affiliation
Subject
Rights Statement
Peer Reviewed
Language
Digitization Specifications
  • File scanned at 300 ppi (Monochrome) using Scamax Scan+ V.1.0.32.10766 on a Scanmax 412CD by InoTec in PDF format. LuraDocument PDF Compressor V.5.8.71.50 used for pdf compression and textual OCR.
Replaces
Additional Information
  • description.provenance : Submitted by Erin Clark (ecscannerosu@gmail.com) on 2011-12-16T23:03:58Z No. of bitstreams: 1 HEHAIAN2000.pdf: 1213597 bytes, checksum: 4c46e62d1bf5fbc7ea3c8c1d7fe93689 (MD5)
  • description.provenance : Approved for entry into archive by Patricia Black(patricia.black@oregonstate.edu) on 2011-12-19T23:11:47Z (GMT) No. of bitstreams: 1 HEHAIAN2000.pdf: 1213597 bytes, checksum: 4c46e62d1bf5fbc7ea3c8c1d7fe93689 (MD5)
  • description.provenance : Approved for entry into archive by Patricia Black(patricia.black@oregonstate.edu) on 2012-01-09T17:27:14Z (GMT) No. of bitstreams: 1 HEHAIAN2000.pdf: 1213597 bytes, checksum: 4c46e62d1bf5fbc7ea3c8c1d7fe93689 (MD5)
  • description.provenance : Made available in DSpace on 2012-01-09T17:27:14Z (GMT). No. of bitstreams: 1 HEHAIAN2000.pdf: 1213597 bytes, checksum: 4c46e62d1bf5fbc7ea3c8c1d7fe93689 (MD5) Previous issue date: 2000-09-20

Relationships

In Administrative Set:
Last modified: 08/19/2017

Downloadable Content

Download PDF
Citations:

EndNote | Zotero | Mendeley

Items