FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (17): 162-165.doi: 10.7506/spkx1002-6630-201017037

• Basic Research • Previous Articles     Next Articles

Effects of Hurdle Factors on Sterilization of High-moisture Ready-to-eat Oyster Products

CHEN Sheng-jun1,2，CHEN Xiao-feng2，YANG Xian-qing1,*，LI Lai-hao1，ZHANG Chao-hua3，WU Yan-yan1，DIAO Shi-qiang1，MA Hai-xia1   

  1. 1. South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China；
    2. College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China；
    3. College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
  • Received:2010-07-19 Revised:2010-08-31 Online:2010-09-15 Published:2010-12-29
  • Contact: CHEN Sheng-jun E-mail:chensjun@hotmail.com

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Abstract:

Based on the theory of hurdle effect, several hurdle factors with moderate strength including sterilization temperature, acidity (pH), water activity and packaging way were selected and their interactions were used to form a hurdle that efficiently prevents food deterioration so that high-moisture semi-dry oyster products with excellent quality could be developed. The results showed that the sterilization effects of these hurdle factors at different strength were different. An optimal sterilization effect was obtained after roasting at 60 ℃ for 2 h, adjusting pH to about 5.5 by adding 10% acetic acid, adding 16% white sugar for adjusting water activity to about 0.90 during seasoning, sterilization for 30 min at 100 ℃ and vacuum packaging. The products obtained remained original texture and flavor well.

Key words: oyster, high-moisture, ready-to-eat food, hurdle factors

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