Liquid loss in shucked oyster (Crassostrea virginica) meats during ice storage
Cook, D.W. | Chai, T. | Hackney, C.R. | Martin, R.E. | Otwell, W.S. | Ward, D.R.
East and Gulf coast oysters were processed under Code of Federal Regulation (CFR) requirements, packed in retail size containers and stored on ice for 18 days. At 3-day intervals, containers of oyster meats were tested for free liquid content. Gulf coast oyster meats lost more liquid and in a different pattern during storage than East coast oysters. Seasonal differences in liquid loss were noted in Gulf coast osyters only. Washing oyster meats by blowing in accordance with CFR requirements did not increase liquid loss during the first 9 to 12 days of storage. Liquid loss in Gulf coast oysters was inversely correlated with salt content. Except for oysters with low salt content, most containers of oyster meats did not exceed 15% free liquid during storage.
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