Document Detail


High-pressure treatment for shelf-life extension and quality improvement of oysters cooked in a traditional Taiwanese oyster omelet.
MedLine Citation:
PMID:  20051204     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Whole oysters were processed using high-pressure (HP) treatment at 250 and 300 MPa for 0 to 10 min and stored at 4 degrees Celsius for up to 28 days. HP-treated oysters and untreated oysters were evaluated for lipid oxidation, growth of microorganisms, and sensory characteristics after cooking at 160 degrees Celsius for 90 s. Microbial counts after HP treatment revealed that the bacterial load was initially reduced at all pressures. HP-treated oysters had significantly higher pH and moisture (P < 0.05) relative to control (untreated) oysters during storage. HP treatment increased lipid oxidation with unpleasant odor during storage compared with the control. HP treatment decreased redness but did not significantly affect the brightness and yellowness of cooked oysters. From tests of mechanical properties, 300 MPa-treated oysters after cooking had significantly increased toughness as measured by cutting force. HP-treated oysters after cooking received higher quality scores than did the control during the storage trial. Results indicated that 300 MPa for 2 min is the optimum HP treatment that results in oysters most acceptable for oyster omelets during storage at 4 degrees Celsius, and this treatment may extend the shelf life of these oysters to 21 days.
Authors:
Kung-Ming Lai; Hsin-Yi Chi; Kuo-Chiang Hsu
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of food protection     Volume:  73     ISSN:  0362-028X     ISO Abbreviation:  J. Food Prot.     Publication Date:  2010 Jan 
Date Detail:
Created Date:  2010-01-06     Completed Date:  2010-03-09     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  7703944     Medline TA:  J Food Prot     Country:  United States    
Other Details:
Languages:  eng     Pagination:  53-61     Citation Subset:  IM    
Affiliation:
Department of Health Diet and Restaurant Management, Chung Shan Medical University, No. 110 Sec. 1. Jianguo N. Road, Taichung 40242, Taiwan, Republic of China.
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MeSH Terms
Descriptor/Qualifier:
Animals
Colony Count, Microbial
Consumer Product Safety
Cookery
Food Preservation / methods*
Humans
Hydrostatic Pressure*
Ostreidae / microbiology*
Quality Control
Shellfish / microbiology*,  standards*
Taiwan
Taste
Temperature
Time Factors

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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