Abstract
Changes in microbial flora of Pacific oysters ( Crassostrea gigas) during storage at 5 ± 1 °C were analyzed and the antimicrobial activity of chitosan was studied to identify its potential in shelf-life extension. The dominant microorganisms were found to be Pseudomonas (22%) and Vibrionaceae (20%) in raw oysters. During storage, proportion of Pseudomonas increased significantly and reached 73% at the end of storage, while Vibrionaceae preserved a level of approximate 20%. Wide-spectrum antibacterial property of chitosan against the bacteria isolated from oysters was discovered, and chitosan concentration of 5.0 g/L was eventually determined for application in oyster preservation. Based on microbiological analysis, biochemical indices determination and sensory evaluation, shelf-life of oysters stored at 5 ± 1 °C was determined. Data showed that chitosan treatment extended the shelf-life of oysters from 8–9 days to 14–15 days.
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