The Evaluation of Oyster Marinating (Crassostrea Gasar) and Pasteurization Process in Vacuum Packaging during Storage

IF 0.9 Q4 FOOD SCIENCE & TECHNOLOGY Journal of Culinary Science & Technology Pub Date : 2021-12-23 DOI:10.1080/15428052.2021.2016528

Bruna Almeida Da Silva, Lúcia de Fátima Henriques Lourenço, Natácia Silva Silva, Gleyca de Jesus Costa Fernandes, Karlyene Sousa Da Rocha, M. P. Joele, E. Araújo

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Abstract

ABSTRACT The evaluation of oyster marinating (Crassostrea gasar) and pasteurization process in vacuum packaging during storage. The aim of this study was to establish better conditions for marinating and pasteurization for oysters (Crassostrea gasar) and to evaluate their shelf life. Microbiological, physicochemical and sensory analyzes were carried out on the oysters and on the optimized product. In the vacuum-packed product, under refrigeration, pH, water activity (aw), total volatile bases (N-TVB) and texture analyzes were performed, every 7 days for 35 days. Oysters had a high protein, mineral and amino acid content and a low lipid content. Planning 23 and 221 hour, 2.5% acetic acid, 1% NaCl and pasteurization was 62°C/2 min. Sensory analysis achieved acceptability above 80%. Marinated oysters remained suitable for consumption for 21 days, being an alternative to extend the shelf life and add value.

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真空包装中牡蛎腌制和巴氏灭菌工艺的评价

摘要:对真空包装中牡蛎腌制和巴氏灭菌工艺进行了评价。本研究的目的是为牡蛎(长牡蛎)的腌制和巴氏灭菌建立更好的条件，并评估其保质期。对生蚝及优化后的产品进行了微生物学、理化和感官分析。在真空包装的产品中，在冷藏条件下，每7天进行一次pH、水活度(aw)、总挥发性碱(N-TVB)和质织分析，持续35天。牡蛎的蛋白质、矿物质和氨基酸含量高，脂肪含量低。计划23和221小时，2.5%醋酸，1% NaCl，巴氏消毒62°C/2 min。感官分析可接受度在80%以上。腌制的牡蛎可食用21天，是延长保质期和增加价值的另一种选择。

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来源期刊

Journal of Culinary Science & Technology FOOD SCIENCE & TECHNOLOGY-

CiteScore

3.20

自引率

7.70%

发文量

期刊介绍： The Journal of Culinary Science & Technology aims to communicate the vital issues, latest developments, and thinking on the science and technology behind meal planning, preparation, processing, and service for a global consuming public. These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management and other foodservice ventures. It is the Journal''s intention to encourage an interchange among culinary professionals, food scientists and technologists, research chefs, foodservice managers, educators and researchers. Contributors are encouraged to identify the practical implications of their work for food operations, promoting and evaluating food knowledge, the science of alcohol, examining changing trends and attitudes, healthy eating lifestyles, innovation management, and enhancing and developing practical culinary skills. It is the Journal of Culinary Science & Technology''s policy to use a ''double-blind review'' procedure for the evaluation of all articles. Therefore, the reviewers and the author(s) are not identified to each other. Scope/Coverage: -Culinary innovation -Blurring lines between food technology and culinary arts -Issues and trends related to human nutrition -The collaboration between food science and culinary innovation -Techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences -Trends in molecular gastronomy and its derivates -Annual review of trends in culinary science and technology -Applied research -Relevant research notes -Management styles, methods and principles -Techniques and innovations