Lingham Talaysha, Ye Mu, Chen Haiqiang, Chintapenta Lathadevi Karuna, Handy Eunice, Zhao Jing, Wu Changqing, Ozbay Gulnihal
College of Agriculture and Related Sciences, Delaware State Univ, Dover, Del., 19901, U.S.A.
College of Agriculture and Natural Resources, Univ. of Delaware, Newark, Del., 19716, U.S.A.
J Food Sci. 2016 May;81(5):M1158-66. doi: 10.1111/1750-3841.13290. Epub 2016 Apr 13.
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.
评估了在室温（RT，25°C）下300 MPa、0°C下300、450和500 MPa处理2分钟的高静水压（HHP）处理后，弗吉尼亚牡蛎（Crassostrea virginica）的质量属性（物理、微生物和化学）变化，以及未经处理的对照牡蛎，持续3周。与对照相比，在300 MPa、室温下进行HHP处理的牡蛎的质地和组织产量百分比显著增加（P < 0.05）。对照牡蛎中的需氧菌和嗜冷菌在15天后达到7 log CFU/g的腐败点。储存期间大肠菌群计数（log MPN/g）较低，总大肠菌群和粪大肠菌群均低于3.5和1.0。在0°C下500 MPa高压处理的牡蛎的脂质氧化值显著高于（P < 0.05）在0°C下300 MPa进行HHP处理的牡蛎。本研究中最高压力（500 MPa）处理与对照相比，显著（P < 0.05）降低了不饱和脂肪酸百分比。与HHP处理的牡蛎[300 MPa，（室温）；450 MPa（0°C）；和500 MPa（0°C）]相比，3周时对照牡蛎的糖原含量显著更高（P < 0.05）。与对照相比，牡蛎的HHP处理在pH、盐提取蛋白百分比（SEP）和总脂质值方面没有显著差异。根据我们的结果，HHP延长了牡蛎的物理、微生物和化学质量。
