Quality evaluation of high pressure--processed edible oyster (crassostrea madrasensis) during chilled storage
Quality evaluation of high pressure--processed edible oyster (crassostrea madrasensis) during chilled storage
Date
2017
Authors
Bindu, J.
Kamalakanth, C.K.
Das, S.
Asha, K.K.
Gopal, T.K.S.
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Abstract
The effect of high pressure on changes in quality of
oyster meat subjected to 300 MPa pressure during
chilled storage at 2±1°C was evaluated. 100g of
depurated and shucked oyster meat was packed
under vacuum in EVOH multilayer pouches. The
packed pouches were then subjected to 300 MPa
pressure with a holding time of 5 min at 25°C. A
control was also maintained without pressure
treatment. The pressure-treated oyster and control
were further stored at 2±1°C. The pH, thiobarbituric
acid value (TBA), total volatile nitrogen (TVB-N)
and free fatty acid value (FFA) showed an increasing
trend during storage for both control and pressuretreated
samples. Total plate count decreased after
pressure treatment but showed an increase during
storage. On the basis of microbiological and
chemical parameters evaluated, it was found that
high pressure-processed oyster meat had a shelf life
of 27 days whereas control was acceptable up to 15
days only during storage at 2±1°C.
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Citation
Fishery Technology 54 : 36 - 41