Freezing of Shellfish

Banks, Alex N.; Dassow, John A.; Feiger, Ernest A.; Novak, Arthur F.; Peters, John A.; Slavin, Joseph W.; Waterman, Jacqueline

doi:10.1007/978-94-011-7726-9_8

Cited by 4 publications

(1 citation statement)

References 3 publications

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“…At the end of the shelf-life determined by APC, pH values were 6.05 at 10°C (day 6), 6.06 at 5°C (day 10), and 6.06 at 0°C (day 18), respectively. This result was similar to that of Banks et al (1977), who suggested the pH value of about 6.0 as the lower limit of acceptability for oysters.…”

Section: Chemical Analysissupporting

confidence: 91%

Microbiological, chemical, and sensory assessment of Pacific oysters (Crassostrea gigas) stored at different temperatures

Cao¹,

Xue²,

Liu³

et al. 2009

Czech J. Food Sci.

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The changes were studied in microbiological, chemical, and sensory properties of Pacific oysters stored at 10°C, 5°C, and 0°C. Pseudomonas (22%) and Vibrionaceae (20%) species were dominant in raw oysters. The dominant bacteria found in the spoiled samples were Pseudomonas regardless of the storage temperature. During storage, rapid increases in aerobic plate count (APC) values of the samples stored at 10°C and 5°C were observed, while no obvious lag phases were detected. With the samples stored at 0°C, a decrease in APC value during the first 4 days and a lag phase of about 6 days were observed. The APC values of the samples stored at 10°C, 5°C, and 0°C reached the level of 10 7 CFu/g on day 6, 10, and 18, respectively. All the tested samples stored at different temperatures revealed a slight decrease in pH and a significant increase of total volatile basic nitrogen (TVB-N) during storage. The average TVB-N concentration of about 22.0 mg N/100 g was observed at the end of the shelf-life as determined by APC. Combined with the sensory assessments, the shelf-life of 6-7, 10-11, and 17-18 days for oysters stored at 10°C, 5°C, and 0°C, respectively, was determined.

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Section: Chemical Analysissupporting

confidence: 91%