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Effect of Heat Processing on Quality of Pasteurized Oysters (1991)

CHAI, T. ; LIANG, K.T. ; PACE, J. ; [et al.]

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 56 (1991), S. 0

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ISSN: 1750-3841

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology

Notes: Constant heating time at different temperatures and constant temperature with different heating times combinations were studied to determine optimum heat process for oyster pasteurization in plastic pouches. Heating 8 min at 75–76°C gave optimum product physical and sensory quality. Crude amylase and peroxidase extracts from oysters were inactivated by optimum treatment, but lipase retained about 15% of activity.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb04755.x

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