Extension of Shelf-Life of Oysters by Pasteurization in Flexible Pouches |
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| Authors: | T CHAI J PACE T COSSABOOM |
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| Affiliation: | Authors Chai, Pace and Cossaboom are with the Seafood Technology Division, Horn Point Environmental Laboratories, Univ. of Maryland, Center for Environmental and Estuarine Studies, Cambridge, MD 21613. |
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| Abstract: | Combination of chlorination, packaging in flexible pouches, heating, cooling and cold storage could extend shelf-life of oysters from 2 wk to 3 months. Freshly shucked oysters were first blown (or washed) in aerated chlorinated water, drained and vacuum sealed in flexible pouches. Pouched oysters were heated in two successive water baths for appropriate thermal treatment. After cooling in ice water, the products were stored at 0.5°C. Sensory tests performed immediately after pasteurization indicated that the pasteurized oysters were similar to freshly shucked oysters. Both aerobic and facultatively anaerobic bacterial counts were drastically decreased after pasteurization. Chemical changes during treatment and storage were determined and are discussed. |
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