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The evaluation of oyster marinating ( Crassostrea gasar ) and pasteurization process in vacuum packaging during storage. The aim of this study was to establish better conditions for marinating and pasteurization for oysters ( Crassostrea gasar ) and to evaluate their shelf life. Microbiological, physicochemical and sensory analyzes were carried out on the oysters and on the optimized product. In the vacuum-packed product, under refrigeration, pH, water activity (aw), total volatile bases (N-TVB) and texture analyzes were performed, every 7 days for 35 days. Oysters had a high protein, mineral and amino acid content and a low lipid content. Planning 2 3  and 2 2 1 hour, 2.5% acetic acid, 1% NaCl and pasteurization was 62°C/2 min. Sensory analysis achieved acceptability above 80%. Marinated oysters remained suitable for consumption for 21 days, being an alternative to extend the shelf life and add value.

The Evaluation of Oyster Marinating ( Crassostrea Gasar ) and Pasteurization Process in Vacuum Packaging during Storage