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Abstracts
Workgroup: Public Health and Processing
Technical Evaluation of a Freeze-Heat-Cool Process that Facilitates Oyster Shucking
Principal Investigator(s):
Steven Hall, Biological & Agricultural Engineering Department-Louisiana State University, shall@bae.lsu.edu
CO-INVESTIGATOR and AFFILIATION: John Supan, Office of Sea Grant Development-LSU
This project is being conducted at LSU via a revised proposal and budget due to termination of the original PI at Mississippi State University.
CO-INVESTIGATOR and AFFILIATION: John Supan, Office of Sea Grant Development-LSU
This project is being conducted at LSU via a revised proposal and budget due to termination of the original PI at Mississippi State University.
Funding Period: 1998-99 (2002-03)
From these studies, it was determined that gulf oysters can be treated to cause a relaxation of the adductor muscle that facilitates the shucking process. Several of these treatments caused a full or partial release of the adductor in 75% or more of the oysters, with peak total release rates at 85-90%. Time/temperature data was obtained from the treatments that would allow for the calculation of the conduction coefficients of both the shell and the muscle. More comprehensive studies would be required to accurately and confidently determine these coefficients.
From the microbial analyses of the treated versus the raw oysters, a lower total plate count was observed during a 14-day period in the treated oysters.
Texture analysis revealed a consistent but statistically insignificant increase in the force necessary for the compression of the treated oyster meats.
Further study would allow for a more comprehensive investigation into the treatment combinations that have already shown promise. In addition, related studies which would lead to effective use of this technology and the developed methodologies in commercial applications are recommended.
IMPACTS and/or BENEFITS:
Project continuing.
PROJECT PUBLICATIONS:
Dissertation in preparation.
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