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Browning of scaled oysters, stored at freezing temperatures, due to rewarming.

[In Japanese. / En japonais.]

Author(s) : NAKAMURA T., MAEDA H., HIGUCHI M., HAMA Y.

Type of article: Article

Summary

Changes in the peroxide index and in the discoloration rate during vapour cooking of oysters, which were previously scaled and stored at -35 deg C. Brown polymers obtained by rewarming for 20 minutes are lipophile but not hydrophile.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1993-3409
  • Languages: Japanese
  • Source: Nippon Suisan Gakkaishi - vol. 58 - n. 5
  • Publication date: 1992

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