High-pressure (HP) processing technology has great application potential in bivalve mollusk industry. In this study, the effects of HP treatment on shucking and shelf-life extension of Pacific oysters (Crassostrea gigas) during 4 ± 1 °C storage were studied. Culture-independent high-throughput sequencing (HTS) technology was used to investigate the microbiota of oysters treated by HP (300 MPa, 2 min) during storage. Results showed that HP treatment at 275 MPa for 3 min or 300 MPa for 2 min could achieve 100% full release of oyster adductor muscle, pressures higher than 300 MPa caused disadvantageous damage of shells. Therefore, HP treatment at 300 MPa for 2 min was particularly appropriate. Based on organoleptic, biochemical and microbiological analyses, shelf-life of 6–8 days for control and 12 days for HP-treated oysters could be expected. The dominant bacteria in fresh oysters were Vibrio (28.3%), Shewanella (10.3%) and Pseudoalteromonas (7.2%). HP treatment changed the spoilage microbiota of oysters dramatically. Psychrobacter was dominant in the HP-treated spoiled oysters and its proportion was 42.3%, while Pseudoalteromonas (32.2%) and Shewanella (19.5%) were dominant in the spoiled oysters without HP treatment. This study confirmed that HP processing was effective in facilitating the removal of oyster meats from the shells and prolonging their shelf-life. More importantly, HP treatment changed the microbiota of oysters during chilled storage.

Industrial relevance

As seafood, oysters have a short shelf-life. High-pressure (HP) processing technology has showed great application potentials in the bivalve mollusk industry. In this work, we determined the effects of HP treatment on the shucking and shelf-life extension of oysters. We used high-throughput sequencing technology to investigate the microbiota of control and HP-treated oysters during refrigerated storage. We found that HP treatment changed the spoilage microbiota of oysters dramatically. Psychrobacter was dominant in the HP-treated spoiled oysters, while Pseudoalteromonas and Shewanella were dominant in the spoiled oysters without HP treatment. Therefore, controlling the growth of Psychrobacter could help to improve the quality of oysters treated by HP during storage.

中文翻译：

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高通量测序技术表征高压处理牡蛎中的微生物群落

高压（HP）加工技术在双壳软体动物行业中具有巨大的应用潜力。在这项研究中，高压处理对太平洋牡蛎（Crassostrea gigas）去壳和延长货架期的影响）在4±1°C下进行了研究。不依赖培养物的高通量测序（HTS）技术用于研究在存储过程中经过HP（300 MPa，2 min）处理的牡蛎的微生物群。结果表明，在275 MPa下进行3分钟或300 MPa下进行2分钟的高压处理可以使牡蛎内收肌完全释放100％，高于300 MPa的压力会造成壳的不利破坏。因此，HP处理在300 MPa下进行2分钟特别合适。根据感官，生化和微生物学分析，对照组的保质期为6–8天，经过HP处理的牡蛎的保质期为12天。新鲜牡蛎中的优势细菌是弧菌（28.3％），希瓦氏菌（10.3％）和假单胞菌。（7.2％）。高压处理极大地改变了牡蛎的腐败菌群。在未经HP处理的变质牡蛎中，以Psychrobacter占主导地位的是经过HP处理的变质牡蛎，其比例为42.3％，而假单胞菌（32.2％）和Shewanella（19.5％）则占主导地位。这项研究证实，HP加工有效地促进了牡蛎肉从壳中的去除并延长了它们的保质期。更重要的是，高压处理改变了冷藏过程中牡蛎的微生物群。

行业相关性

作为海鲜，牡蛎的保质期很短。高压（HP）加工技术在双壳贝类软体动物工业中显示出巨大的应用潜力。在这项工作中，我们确定了HP处理对牡蛎去壳和延长保质期的影响。我们使用高通量测序技术研究了冷藏过程中对照牡蛎和经HP处理的牡蛎的微生物群。我们发现，高压处理显着改变了牡蛎的腐败菌群。在未经HP处理的变质牡蛎中，以Psychrobacter占主导地位，而以HP处理的变质牡蛎中以Pseudoalteromonas和Shewanella为主导。因此，控制精神细菌的生长 可以帮助提高HP在存储过程中处理过的牡蛎的质量。