Elimination of parasites using non-thermal and low temperature techniques and effect on chemical and sensory quality of raw oysters
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The effects of non-thermal and low temperature treatments on parasite elimination and chemical and sensory quality of raw oysters were evaluated using: low temperature pasteurization, cold pasteurization, individual quick freezing, ultra-low freezing, and blast freezing. C. parvum was inactivated by all experiments. The results on the effect of treatments on C. cayetanensis were inconclusive because no sporulation was observed. Oysters ultra-low frozen for 7 days showed no significant difference from the control in the 2-thiobarbituric acid reactive substances (TBARS). Sensory testing based on appearance, aroma, and texture, showed that raw oysters treated with low temperature pasteurization were preferred to ultra low freezing, individual quick freezing, and the control, but were not significantly different from oysters which were blast frozen. Thus all treatments have the potential to be used to eliminate C. parvum, but with low temperature pasteurization having little effect on chemical and sensory quality of raw oysters.