Combined Effect of Garlic Juice and Sa-Tay Marinade on Quality Changes of Oyster Meat during Chilled Storage

Bunyarat Bunruk, Sunisa Siripongvutikorn, Pornpong Sutthirak

Aquatic Animal Biotechnology Research Center, Faculty of Science and Industrial Technology, Surat Thani Campus, Prince of Songkla University, Surat Thani, Thailand..
Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Songkhla, Thailand.

DOI: 10.4236/fns.2013.46088                

Abstract

Traditionally, meat has been marinated to improve yield, flavor, tenderness, and may increase product shelf life. Sa-tay is a popular dish in Thai restaurant. Physical, chemical, microbiological and sensory qualities after the oyster meat treated with garlic 0, 2 ml of garlic juice then marinated with Sa-tay condiment (8%, wt/wt) were monitored during chilled storage, 4℃ ± 2℃. pH and glycogen content of all treatments decreased while TVB, lactic acid content, ammonia content and K-value increased as storage time. A TBARS, rancidity indicator, of the control was higher compared with other treatments. Mesophilic and lactic acid bacteria of all treatments particularly the oyster treated with the juice increased as storage time increased. However, psychrophilic bacteria, coliforms, fecal coliforms, Escherichia coli, Staphylococcus aureus, Salmonella spp. and Vibrio spp. were low throughout the storage. Consumer acceptability scores of all treatments were higher than borderline (>5) at the end of the storage, 12 days.

Keywords

Oyster Meat; Garlic Juice; Sa-Tay; Marinated

Conflicts of Interest

The authors declare no conflicts of interest.

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