High Pressure Treatment Changes Spoilage Characteristics and Shelf Life of Pacific Oysters

High Pressure Treatment Changes Spoilage Characteristics and Shelf Life of Pacific Oysters (Crassostrea gigas) During Refrigerated Storage

CAO Rong;ZHAO Ling;LIU Qi

【期刊名称】《中国海洋大学学报（英文版）》 【年(卷),期】2017(016)002

【摘要】The effects of high pressure (HP) treatment on spoilage characteristic and shelf life extension of Pacific oysters (Crassostrea gigas) during refrigerated storage were studied.Results showed that HP treatment of 275 MPa for 3 min or 300 MPa for 2min could achieve 100％ full release of oyster adductor muscle,pressures higher than 350MPa caused excessive release as the shells of oysters were broken,thus use of higher pressures should be cautious in oyster processing industry because of its adverse impact on the appearance of shells.HP treatment (300 MPa,2 min) was proper for the shucking of Pacific oyster (Crassostrea gigas) in China.This treatment caused no organoleptic disadvantage.Moreover,HP treatment resulted in obvious differences in biochemical spoilage indicators (pH,TVB-N and TBARS) changes and volatile compounds profile determined by electronic nose during storage.HP treatment (300MPa,2min) also led to a reduction of aerobic bacterial count (APC) by 1.27 log cycles.Furthermore,the APC values of oysters treated by HP were always lower than those of the control