Changes in Composition of Mussels due to Thermal Processing

Autor: C. L. Soule, C. E. Del Valle, M. R. Casales
Rok vydání: 1988
Předmět:
Zdroj: Journal of Food Science. 53:282-283
ISSN: 1750-3841
0022-1147
DOI: 10.1111/j.1365-2621.1988.tb10231.x
Popis: The time-temperature conditions required to achieve different Fo values at the slowest heating point of canned mussels were determined. The influence of the various temperature histories on the composition and sensory attributes of canned mussels in brine was studied. The changes in protein or amino acids contents were found to be similar and therefore, a choice among the different processes could not be justified by them.
Databáze: OpenAIRE
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