Liquid Loss in Shucked Oyster (Crassostrea virghica) Meats During Ice Storage |
| |
| Authors: | DW COOK T CHAI CR HACKNEY RE MARTIN WS OTWELL DR WARD |
| |
| Affiliation: | Author Cook is with Gulf Coast Research Laboratory, P. 0. Box 7000, Ocean Springs, MS 39564. Author Chai is with the Univ. of Maryland, P. 0. Box 775, Cambridge, MD 21613. Author Hackney is with Virginia Cooperative Extension Service, P. 0. Box 369, Hampton, VA 23669. Author Martin is with the Shellfish Institute of North America, 2000 M Street, N. W., Washington, DC 20036. Author Otwell is with the Univ. of Florida, 457 Food Science Building, Gainesville, FL 32611. Author Ward is with North Carolina State Univ., Dept. of Food Science, Raleigh, NC 27600. Address inquiries to Dr. Cook. |
| |
| Abstract: | East and Gulf coast oysters were processed under Code of Federal Regulation (CFR) requirements, packed in retail size containers and stored on ice for 18 days. At 3-day intervals, containers of oyster meats were tested for free liquid content. Gulf coast oyster meats lost more liquid and in a different pattern during storage than East coast oysters. Seasonal differences in liquid loss were noted in Gulf coast oysters only. Washing oyster meats by blowing in accordance with CFR requirements did not increase liquid loss during the first 9 to 12 days of storage. Liquid loss in Gulf coast oysters was inversely correlated with salt content. Except for oysters with low salt content, most containers of oyster meats did not exceed 15% free liquid during storage. |
| |
| Keywords: | |
|
|
