摘要：Organoleptic changes in sterile triploid oysters ( Crassostrea virginica ) induced by high pressure processing (HPP) were investigated. Because pressure treatments evaluated were greater than current industry specifications, a volunteer panel composed of raw oyster consumers was chosen to evaluate desirability of HPP-treated oysters in a blinded test. Using a 1-7 hedonic scale, where 7 is “like very much” and 1 is “dislike very much”, oysters were evaluated organoleptically for flavor, aroma, appearance, texture and general acceptability. The average acceptability score for untreated oysters was 4.64. Acceptability scores were 5.14, 5.13 and 5.28 at 300, 400 and 500 MPa for room temperature (22°C) pressure treated oysters, respectively. For oysters treated at 6°C, acceptability scores were 5.02, 5.53 and 5.38 for 400, 500 and 600 MPa treatments, respectively. Overall results indicate that HPP-treated oysters were preferred over non-HPP-treated oysters and that it is possible to perform HPP at ≥400 MPa which is required to inactivate shellfish-borne hepatitis A virus and human norovirus within shellfish meat, without a loss of oyster desirability. This study demonstrates that oysters treated by HPP under conditions that are known to inactivate human norovirus and hepatitis A virus would be accepted by consumers and therefore HPP can be a commercially viable intervention for virus contamination in raw shellfish.
