Department and Institute of Nutrition, China Medical University, No. 91 Hsueh-Shih Road, Taichung 40402, Taiwan, Republic of China.
J Sci Food Agric. 2010 Feb;90(3):530-5. doi: 10.1002/jsfa.3854.
Whole oysters (Crassostrea gigas) were processed using high-pressure (HP) treatment (150-300 MPa) to determine their shucking and biochemical properties. Subsequently, HP-treated oysters were cooked at 160 degrees C for 90 s, as when preparing the oyster omelette dish, to evaluate their physical and sensory characteristics as compared to raw oysters.
The treatments of 250 and 300 MPa for 2 min and 0 min, respectively, resulted in 100% release. The pH of HP-treated oysters increased slightly from 6.50 to 6.82, and the moisture contents of the HP-treated oysters with or without further cooking were all higher than those of the control. The brightness, yellowness and cutting strength of HP-treated oysters with further cooking changed insignificantly, while the redness decreased compared to the control. Sensory evaluation showed that oysters treated at 250 and 300 MPa oysters after cooking received higher quality scores than the control.
HP processing at 250 and 300 MPa proved to be a good method for oyster shucking. The HP-treated oysters cooked in the oyster omelette are acceptable to consumers. Overall, the application of HP as a processing method to improve the quality and acceptability of oysters and their related products would be possible.
采用高压（HP）处理（150-300 MPa）整个牡蛎（Crassostrea gigas），以确定其去壳和生化特性。随后，将 HP 处理过的牡蛎在 160°C 下煮 90 秒，就像制作牡蛎煎蛋饼一样，以评估其与生牡蛎相比的物理和感官特性。
分别处理 250 和 300 MPa 2 分钟和 0 分钟，导致 100%释放。HP 处理过的牡蛎的 pH 值从 6.50 略微增加到 6.82，并且无论是否进一步烹饪，HP 处理过的牡蛎的水分含量均高于对照。进一步烹饪后的 HP 处理牡蛎的亮度、黄度和切割强度变化不明显，而与对照相比红色度降低。感官评价表明，经过 250 和 300 MPa 处理后再烹饪的牡蛎获得的质量评分高于对照。
250 和 300 MPa 的 HP 处理被证明是一种很好的牡蛎去壳方法。在牡蛎煎蛋饼中烹饪的 HP 处理过的牡蛎受到消费者的欢迎。总体而言，应用 HP 作为一种加工方法来提高牡蛎及其相关产品的质量和可接受性是可能的。
