The use of high pressure process to shuck oysters, reduce microbial load and extend shelf-life
Whole oysters were processed under a series of pressures from 30,000 to 45,000 psi at different holding times (0, 1, and 2 min) and then stored at <4°C, for 27 d. During the shelf-life study, the quality of oysters was determined by measuring pH, moisture content, and microbial counts including a...
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| Language: | en_US |
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2012
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| Online Access: | http://hdl.handle.net/1957/26561 |