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Effects of High Hydrostatic Pressure on the Physical, Microbial, and Chemical Attributes of Oysters ( Crassostrea virginica )
Author(s) -
Lingham Talaysha,
Ye Mu,
Chen Haiqiang,
Chintapenta Lathadevi Karuna,
Handy Eunice,
Zhao Jing,
Wu Changqing,
Ozbay Gulnihal
Publication year - 2016
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.13290
Subject(s) - hydrostatic pressure , food science , chemistry , crassostrea , oyster , zoology , biology , fishery , physics , thermodynamics
The change in the quality attributes (physical, microbial, and chemical) of oysters ( Crassostrea virginica ) after high hydrostatic pressure (HHP) treatment at 300 MPa at room temperature (RT, 25 °C) 300, 450, and 500 MPa at 0 °C for 2 min and control oysters without treatment were evaluated over 3 wk. The texture and tissue yield percentages of oysters HHP treated at 300 MPa, RT increased significantly ( P < 0.05) compared to control. Aerobic and psychrotrophic bacteria in control oysters reached the spoilage point of 7 log CFU/g after 15 d. Coliform counts (log MPN/g) were low during storage with total and fecal coliforms less than 3.5 and 1.0. High pressure treated oysters at 500 MPa at 0 °C were significantly higher ( P < 0.05) than oysters HHP treated at 300 MPa at 0 °C in lipid oxidation values. The highest pressure (500 MPa) treatment in this study, significantly ( P < 0.05) decreased unsaturated fatty acid percentage compared to control. The glycogen content of control oysters at 3 wk was significantly higher ( P < 0.05) when compared to HHP treated oysters [300 MPa, (RT); 450 MPa (0 °C); and 500 MPa (0 °C)]. HHP treatments of oysters were not significantly different in pH, percent salt extractable protein (SEP), and total lipid values compared to control. Based on our results, HHP prolongs the physical, microbial, and chemical quality of oysters.