Department of Health Diet and Restaurant Management, Chung Shan Medical University, No. 110 Sec. 1. Jianguo N. Road, Taichung 40242, Taiwan, Republic of China.
J Food Prot. 2010 Jan;73(1):53-61. doi: 10.4315/0362-028x-73.1.53.
Whole oysters were processed using high-pressure (HP) treatment at 250 and 300 MPa for 0 to 10 min and stored at 4 degrees Celsius for up to 28 days. HP-treated oysters and untreated oysters were evaluated for lipid oxidation, growth of microorganisms, and sensory characteristics after cooking at 160 degrees Celsius for 90 s. Microbial counts after HP treatment revealed that the bacterial load was initially reduced at all pressures. HP-treated oysters had significantly higher pH and moisture (P < 0.05) relative to control (untreated) oysters during storage. HP treatment increased lipid oxidation with unpleasant odor during storage compared with the control. HP treatment decreased redness but did not significantly affect the brightness and yellowness of cooked oysters. From tests of mechanical properties, 300 MPa-treated oysters after cooking had significantly increased toughness as measured by cutting force. HP-treated oysters after cooking received higher quality scores than did the control during the storage trial. Results indicated that 300 MPa for 2 min is the optimum HP treatment that results in oysters most acceptable for oyster omelets during storage at 4 degrees Celsius, and this treatment may extend the shelf life of these oysters to 21 days.
将整个牡蛎用 250 和 300 MPa 的高压（HP）处理 0 至 10 分钟，并在 4 摄氏度下储存长达 28 天。将 HP 处理过的牡蛎和未经处理的牡蛎在 160°C 下煮 90 秒后，评估其脂质氧化、微生物生长和感官特性。HP 处理后的微生物计数显示，所有压力下的细菌负荷最初都减少了。与对照组（未经处理的牡蛎）相比，在储存过程中，HP 处理过的牡蛎的 pH 值和水分明显更高（P < 0.05）。HP 处理会导致在储存过程中脂质氧化增加，并产生不愉快的气味。与对照组相比，HP 处理会降低红色度，但对煮熟牡蛎的亮度和黄色度没有显著影响。通过机械性能测试，在烹饪后，300 MPa 处理的牡蛎的切割力显著增加，韧性增加。在储存试验中，烹饪后的 HP 处理牡蛎的得分高于对照组，表明质量更高。结果表明，2 分钟 300 MPa 的 HP 处理是最理想的处理方法，可以使牡蛎在 4°C 下储存时最适合制作牡蛎煎蛋，并且这种处理方法可以将这些牡蛎的保质期延长至 21 天。
