METHOD FOR SHELF-LIFE EXTENSION OF OYSTER BY HIGH HYDROSTATIC PRESSURE TREATMENT

摘要

A method of increasing oyster shelf-life by ultra high pressure treatment is provided to increase the shelf-life of the oyster maximally while maintaining the quality by sterilizing Vibrio parahaemolyticus and Escherichia coli in pathogenic microorganisms or putrefactive microorganisms. A live oyster containing Vibrio parahaemolyticus and Escherichia coli is subjected to ultra high pressure treatment at 0 to 22deg.C and 100 to 400MPa for 5 to 45min, preferably at 22deg.C and 350MPa for 15min or 10deg.C and 350MPa for 15min. In the process, a pressure-rising rate is 2.5MPa per sec and the pressure reduction time is 15sec.