Abstract: Changes in biochemical, sensory and microbiological quality of pacific oyster Crassostrea gigas after smoking process and during chill storage were investigated. N-3 and N-6 polyunsaturated fatty acids levels were 0.81 and 0.11 g 100 g-1 fresh oyster, respectively. After processing, all fatty acid groups increased with higher levels (10.37 g 100 g-1 oyster) in oyster smoked at 125°C. However, storage period didnt have any effect on fatty acid contents. So, saturated, monounsaturated and polyunsaturated fatty acids (4.22; 2.08 and 3.80, 100 g oyster) contents remain unchanged after storage. Based on sensory data, hot smoked samples were perceived more acceptable than other samples. Smoking process significantly lessened the levels of different strains and pseudomonas was completely eradicated. On the 14th day, the microbial load remains constant with the emergence of pseudomonas and staphylococcus. Afterwards a significant increase (p<0.05) was observed in all lots for mesophilic and psychrophilic bacteria at the end of storage.
Salah Selmi, Nawzet Bouriga, Mohamed Amri and Naima Toujani, 2013. Comparative Effect of Different Smoking Process on Biochemical, Microbial and Sensory Characteristics of Pacific Oyster Crassostrea gigas. Journal of Food Technology, 11: 22-29.