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Preservation of Raw Crassostrea gigas Oyster🦪 Meat: Effects of Weak Organic Acid Marination on Physicochemical, Microbiological and Sensory Properties
www.ftb.com.hr/archives/197...
#oystermeat #marination #organicacids #PreservationTreatments #SDG14 #SDG12 #ftbjournal #DiamondOpenAccess
In the top left corner is a photograph of oysters and a yellow arrow pointing towards an enlarged photo of a single oyster shell. Below that is a photograph of five round plastic containers of semi-preserved oyster meat and treatments are listed below: distilled water, sodium chloride, citric acid, lactic acid, and acetic acid. An arrow points to the right to the next step, which lists shelf life determinations: physicochemical, microbiological, and sensorial. On the right are listed the results: 1. Better physicochemical preservation in acetic acid, 2. Growth of mesophilic/psychrotrophic microorganisms controlled in acids, rapid in water and NaCl, 3. Shelf life 3 days in water, 11 days in NaCl, and at least 16 days in acids, 4. Better characteristic odour after treatments in lactic or acetic acid, 5. Low cost, and 6. Easy application.
June 22, 2026 at 9:15 AM