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Extension of shelf life of oysters by pasteurization in flexible pouches

Journal of Food Science 49(2): 331-333
Extension of shelf life of oysters by pasteurization in flexible pouches
Combination of chlorination, packaging in flexible pouches, heating, cooling and cold storage could extend shelf-life of oysters from 2 wk to 3 mo. Freshly shucked oysters were first blown (or washed) in aerated chlorinated water, drained and vacuum sealed in flexible pouches. Pouched oysters were heated in 2 successive water baths for appropriate thermal treatment. After cooling in ice water, the products were stored at C. Sensory tests performed immediately after pasteurization indicated that the pasteurized oysters were similar to freshly shucked oysters. Aerobic and facultatively anaerobic bacterial counts were drastically decreased after pasteurization. Chemical changes during treatment and storage were determined and are discussed.

Accession: 005432840

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