Effective preservation techniques to prolong the shelf life of ready-to-eat oysters
Effective preservation techniques to prolong the shelf life of ready-to-eat oysters
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DOI：
10.1002/jsfa.6605
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发表时间：
2014-10-01
影响因子：
4.1
通讯作者：
Del Nobile, Matteo Alessandro
中科院分区：
文献类型：
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作者：
Costa, Cristina;Conte, Amalia;Del Nobile, Matteo Alessandro
牡蛎具有很高的商业价值，但由于其保质期短，通常在非常有限的市场边界内作为原材料进行商业化。一个逐步优化的方法是在这项工作中使用的设计即食牡蛎包装。具体而言，为了延长其保质期，进行了六个不同的步骤。优化了海藻酸钠的浓度，以实现在容易剥离和防止产品脱水的能力方面有效的涂层。在不同的气调包装条件下对牡蛎进行涂膜包装，以寻找最佳气调包装条件。随后，为了进一步促进产品防腐，选择乙酸钠作为有效的抗菌剂，在涂覆之前通过浸渍处理来施加。所有保存策略单独测试，最后结合起来，以评估货架寿命延长的即食oysters. CONCLUSIONDIPING在醋酸钠（10克L-1），海藻酸钠（40克L-1）和包装下MAP（0：75 O-2：CO2）代表最佳条件，以保证一个显着的货架寿命延长到约160小时相比，57小时的未包装的牡蛎。(c)2014年化学工业协会
BACKGROUNDOysters have a high commercial value but owing to their short shelf life are generally commercialized as raw material within very restricted market borders. A step-by-step optimization approach was used in this work to design ready-to-eat oyster packaging. In particular, six different steps were carried out in order to extend their shelf life.RESULTSThe concentration of sodium alginate to realize a coating that was effective in terms of easy peeling and ability in preventing product dehydration was optimized. Coated oysters were packaged under different modified atmosphere (MAP) conditions to find the best MAP. Subsequently, to further promote product preservation, sodium acetate was selected as an effective antimicrobial agent to be applied by dipping treatment prior to coating. All preservation strategies singly tested were finally combined to assess the shelf life prolongation of ready-to-eat oysters.CONCLUSIONDipping in sodium acetate (10 g L-1), coating with sodium alginate (40 g L-1) and packaging under MAP (0:75 O-2:CO2) represent the best conditions to guarantee a significant shelf life extension to about 160 h compared with 57 h for unpackaged oysters. (c) 2014 Society of Chemical Industry