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Quality Kinetics of Minimally Processed Oysters Using A Microwave Oven

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan

Citation:  Paper number  036200,  2003 ASAE Annual Meeting . (doi: 10.13031/2013.15424)
Authors:   Xiaopei Hu, Parameswarakumar Mallikarjunan
Keywords:   Oysters, Microwave Heating, Quality Kinetics, Minimal Processing

The need of consuming processed oysters due to the outbreaks of several diseases is the driving force of seeking a rapid and convenient processing method to enhance the safety. The objective of this study is to determine the threshold temperature for microwave processing of oysters, resulting in minimally processed oysters with desired sensory qualities. Shucked oysters in water were treated with microwave at power levels of 40%, 60% and 80% for 30 s to 90 s. To examine the effect of holing time on the quality, a 60% power level was used. The color and texture of oyster samples were measured. The threshold temperature of microwave processing of oysters was determined at 50C to retain their sensory quality. Based on the lethality calculations, it was concluded that the selection of microwave heating procedure (heating and holding) was the key to balance the required inactivation rate and sensory quality. Determination of the threshold temperature of minimal processed oysters provided a baseline for thermal processing of seafood from the quality perspective. It will benefit the seafood processing industry as well as individual consumers for sensory and safety control of oysters.

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