%0 Journal Article
	%A Pattama Ratana-Arporn and  Pongtep Wilaipun
	%D 2012
	%J International Journal of Nutrition and Food Engineering
	%B World Academy of Science, Engineering and Technology
	%I Open Science Index 65, 2012
	%T Process Development of Safe and Ready-to-eat Raw Oyster Meat by Irradiation Technology
	%U https://publications.waset.org/pdf/5113
	%V 65
	%X White scar oyster (Crassostrea belcheri) is often eaten
raw and being the leading vehicle for foodborne disease, especially
Salmonella Weltevreden which exposed the prominent and most
resistant to radiation. Gamma irradiation at a low dose of 1 kGy was
enough to eliminate S. Weltevreden contaminated in oyster meat at a
level up to 5 log CFU/g while it still retain the raw characteristics and
equivalent sensory quality as the non-irradiated one. Process
development of ready-to-eat chilled oyster meat was conducted by
shucking the meat, individually packed in plastic bags, subjected to 1
kGy gamma radiation at chilled condition and then stored in 4oC
refrigerated temperature. Microbiological determination showed the
absence of S. Weltevreden (5 log CFU/g initial inoculated) along the
whole storage time of 30 days. Sensory evaluation indicated the
decreasing in sensory scores along storage time which determining
the product shelf life to be 18 days compared to 15 days of nonirradiated
one. The most advantage of developed process was to
provide the safe raw oyster to consumers and in addition sensory
quality retained and 3-day extension shelf life also exist.
	%P 282 - 286