Share

IIR document

Effect of freezing conditions on the extractive component in oyster Crassostrea gigas.

Number: pap. n. 310

Author(s) : MURATA Y., TOUHATA K.

Summary

We investigated the effect of freezing conditions on the extractive components in the frozen raw oysters. Oyster with shell or shucked oyster was frozen individually in liquid nitrogen or ethanol brine below -40°C within 3 min for shucked oyster and 23 min for oyster with shell. Also oyster was frozen at -20, -10 and -5°C in a freezer. Free amino acids, organic acids, and nucleotides in the extracts from these frozen oysters were analysed. The total OA contents in the frozen shucked oysters was significantly higher than that in the raw oysters except frozen with ethanol brine. There was no significant difference in total FAA contents in the shucked oysters among different freezing conditions. But the total FAA contents tendency increased by freezing except ethanol brine freezing. These facts suggest that freezing with ethanol brine is effective for freezing of shucked oysters. On the other hand, contents of free amino acids and organic acids in oysters with shell frozen at -5 and -10°C were significantly lower than the shucked oysters frozen at same conditions.

Available documents

Format PDF

Pages: 4 p.

Available

  • Public price

    20 €

  • Member price*

    Free

* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).

Details

  • Original title: Effect of freezing conditions on the extractive component in oyster Crassostrea gigas.
  • Record ID : 30016162
  • Languages: English
  • Source: Proceedings of the 24th IIR International Congress of Refrigeration: Yokohama, Japan, August 16-22, 2015.
  • Publication date: 2015/08/16
  • DOI: http://dx.doi.org/10.18462/iir.icr.2015.0310

Links


See other articles from the proceedings (657)
See the conference proceedings

Indexing