Effect of Heat Processing on Quality of Pasteurized Oysters

Autor:	D.V. Schlimme, J. Pace, T. Chai, K.T. Liang
Rok vydání:	1991
Předmět:	Oyster biology Chemistry Organoleptic Pasteurization biology.organism_classification Bivalvia law.invention law biology.animal biology.protein Amylase Food science Lipase Aroma Food Science Peroxidase
Zdroj:	Journal of Food Science. 56:1292-1294
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.1991.tb04755.x
Popis:	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.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::bcd7aff59b343afc5ebaea2dad350618 https://doi.org/10.1111/j.1365-2621.1991.tb04755.x Zobrazit plný text záznamu Plný text