The effect of shucking oyster and preservation methods on oyster meat (Crassostrea gigas) quality during chilling storage
Abstract
In this study, the Pacific oysters (Crassostrea gigas) were collected from culturing areas and then purified biologically in the tanks. The shucking oysters were investigated with different methods (heated and unheated treatment). After shucking, oyster meat is washed and stored in cold sea water, cold brine (4oC) in different concentrations. The results showed that raw oysters weighing 14-16 oysters/kg (size 8-10 cm/oyster) had the highest tissue weight compared to the other sizes. Shucking oysters that were steaming for a short time (3,5 minutes) was consumed the shortest time. Oyster meat separated by heating and unheated treatment method can be maintained good quality for up to 10 days in cold brine at a concentration of 3.4%, whereas the control sample which only keeps fine quality for less than 7 days.
