174
3.1.3.3 Post-harvest Handling
Processors typically sell oysters as fresh raw shucked, processed half shell or as
other value-added products such as smoked, cooked, canned, and breaded oysters.
Oysters generally reach consumers live in the shell, as fresh, frozen, or canned product, or further processed such as frozen and breaded (Lutz 2012).
Keeping and Processing Oysters Alive
Since oysters are preferably consumed in half shell, they should be presented to the
consumer alive. Therefore, the survival of these bivalves after harvesting is very
important for industry and linked to the final quality of the oysters. Oysters are usually sold as a live product that can be stored for several weeks before consumption
In a live form, oyster quality is not only affected by microbial change as seen in
other forms of nonviable seafood, but also by the influence of oyster defence and
physiological systems that control microbial growth and maintain animal health
(Fernandez-Piquer et al. 2012).
Oysters can survive out of water for weeks if carefully handled and kept moist
and cool but, since they rapidly lose liquor from within, particularly if the edge of
the shell is damaged, they should reach the inland wholesaler within 3 days of harvesting to be in prime condition. They should be carried and stored with the cupped
half of the shell downwards and kept moist by covering with a damp cloth. They
should be packed in a manner that protects them from mechanical damage, and
should be kept at all times at a temperature between 1 and 10 °C. Commercial packaging ranges from a simple barrel, box or sack to a specially designed container
with separate compartments for individual oysters, the degree of sophistication
depending on the value of the product, the journey time, and the market for which it
is destined (Stroud 1981).
Wild oysters (O. edulis) were stored alive in polypropylene boxes at different
temperatures (3, 6, and 9 °C) during different days (3, 6, 9 and 12 days). Oysters
were placed into the boxes with a wet sheet of newsprint placed over the animals to
keep them wet, with any drainage. The oysters were placed tightly together to keep
them under some pressure during storage. Oysters were transferred from the farm to
storage room within 1 h. The survival rate of oysters was considered high with only
6 deaths in 168 animals stored at different temperatures until 12 days (Lopes Da
Costa 2018).
Oysters (O. edulis) supplied from a farm were kept in an aquarium at 9 °C. A
group oyster was packed in polystyrene boxes with drainage holes in the bottom.
The other group packed on ice was placed in a cold storage chamber at 5 °C. The
third group oysters were packed with wood wool moistened with seawater instead
of ice. For control, a group oysters were placed in the tank containing seawater at
9 °C. This work showed low mortality during the 23 days of storage (Aaraas
et al. 2006).
3 Molluscan Shellfish
3.1.3.3 Post-harvest Handling
Processors typically sell oysters as fresh raw shucked, processed half shell or as
other value-added products such as smoked, cooked, canned, and breaded oysters.
Oysters generally reach consumers live in the shell, as fresh, frozen, or canned product, or further processed such as frozen and breaded (Lutz 2012).
Keeping and Processing Oysters Alive
Since oysters are preferably consumed in half shell, they should be presented to the
consumer alive. Therefore, the survival of these bivalves after harvesting is very
important for industry and linked to the final quality of the oysters. Oysters are usually sold as a live product that can be stored for several weeks before consumption
In a live form, oyster quality is not only affected by microbial change as seen in
other forms of nonviable seafood, but also by the influence of oyster defence and
physiological systems that control microbial growth and maintain animal health
(Fernandez-Piquer et al. 2012).
Oysters can survive out of water for weeks if carefully handled and kept moist
and cool but, since they rapidly lose liquor from within, particularly if the edge of
the shell is damaged, they should reach the inland wholesaler within 3 days of harvesting to be in prime condition. They should be carried and stored with the cupped
half of the shell downwards and kept moist by covering with a damp cloth. They
should be packed in a manner that protects them from mechanical damage, and
should be kept at all times at a temperature between 1 and 10 °C. Commercial packaging ranges from a simple barrel, box or sack to a specially designed container
with separate compartments for individual oysters, the degree of sophistication
depending on the value of the product, the journey time, and the market for which it
is destined (Stroud 1981).
Wild oysters (O. edulis) were stored alive in polypropylene boxes at different
temperatures (3, 6, and 9 °C) during different days (3, 6, 9 and 12 days). Oysters
were placed into the boxes with a wet sheet of newsprint placed over the animals to
keep them wet, with any drainage. The oysters were placed tightly together to keep
them under some pressure during storage. Oysters were transferred from the farm to
storage room within 1 h. The survival rate of oysters was considered high with only
6 deaths in 168 animals stored at different temperatures until 12 days (Lopes Da
Costa 2018).
Oysters (O. edulis) supplied from a farm were kept in an aquarium at 9 °C. A
group oyster was packed in polystyrene boxes with drainage holes in the bottom.
The other group packed on ice was placed in a cold storage chamber at 5 °C. The
third group oysters were packed with wood wool moistened with seawater instead
of ice. For control, a group oysters were placed in the tank containing seawater at
9 °C. This work showed low mortality during the 23 days of storage (Aaraas
et al. 2006).
3 Molluscan Shellfish