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.
Highlights
Oyster is one of the delicious, nutritious and may be the most expensive bivalve mollusks [1]
Chemical, microbiological and sensory qualities after the oyster meat treated with garlic 0, 2 ml of garlic juice marinated with Sa-tay condiment (8%, wt/wt) were monitored during chilled storage, 4 ̊C ± 2 ̊C. pH and glycogen content of all treatments decreased while Total Volatile Base (TVB), lactic acid content, ammonia content and K-value increased as storage time
The oyster meat was washed with tap water before divided into four groups as control sample and oyster meat treated with garlic juice 2 ml, garlic 2 ml + Sa-tay marinated 8% and Sa-tay marinated 8%, respectively
Summary
Oyster is one of the delicious, nutritious and may be the most expensive bivalve mollusks [1]. It is often eaten raw or lightly cooked, which leads to high risk to have direct implications for disease transmission since bivalve mollusks are filter-feeders that obtain food from the environment by filtering seawater through their gills [2,3]. Marinating is a process which meat is soaked in marinade-ingredients prior to further process [4]. Marinade is a seasoned solution that serves as substances for meat to be soaked. It is commonly used to increase meat yield, improve meat flavor, tenderness and juiciness by increasing water holding capacity, lower cooking losses, resulted to extend the shelf life of meat [5]. Garlic is often used as a seasoning agent in mari-
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