|Kuhn, David - Virginia Tech|
|Flick, George - Virginia Tech|
|Oh, Jungmi - Delaware State University|
|Lawson, Laura - Virginia Tech|
|Giesecke, Carol - Delaware State University|
Submitted to: American Journal of Food Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 3/20/2014
Publication Date: 9/1/2014
Citation: Kingsley, D.H., Kuhn, D.D., Flick, G.J., Oh, J., Lawson, L.S., Meade, G.K., Giesecke, C.C. 2014. Desirability of oysters treated by high pressure processing at different temperatures and elevated pressures. American Journal of Food Technology. 9:209-216.
Interpretive Summary: Commercial HPP is performed at 275-300 MPa, or about 45,000 psi, both to separate oyster and clam meat from its shell and as a nonthermal intervention for pathogenic vibrio bacteria. Previous research has shown that pressures greater than 60,000 psi can inactivate foodborne viruses within shellfish meat. In this study, we examine the feasibility of applying increased pressure to shellfish in terms of potential taste and texture changes. We find that additional pressure does not substantially affect the taste and texture of oysters. Overall this study suggests that higher pressures can be used as an intervention for human norovirus and hepatitis A virus, without impacting consumer acceptance of raw oysters.
Technical Abstract: Organoleptic changes in sterile triploid oysters (Crassostrea virginica) induced by high pressure processing (HPP) were investigated using a volunteer panel. Using a 1-7 hedonic scale, where seven is “like very much”, and one is “dislike very much”, oysters were evaluated organoleptically for flavor, aroma, appearance, texture, and general acceptability. The average acceptability scores for untreated controls were 4.64, and 5.14, 5.13, and 5.28 at 300 MPa, 400 MPa and 500 MPa for room temp (22 degrees C)-pressure treated oysters, respectively. For 6 degrees C HPP treatments, acceptability scores were 5.02, 5.53, and 5.38 for 400, 500 and 600 MPa treatments, respectively. Overall results indicate HPP treated oysters were preferred over non-HPP treated oysters and that it is possible to perform HPP at greater than 400 MPa, which is required to inactivate shellfish-borne hepatitis A virus and human norovirus within shellfish meat, without a loss of oyster desirability.