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PREVENTION OF BROWNING DISCOLORATION AND DRIP LOSS OF FROZEN SHUCKED OYSTER (CRASSOSTREA GIGAS).

Author(s) : JIANG S. T., TSAO C. Y., LEE T. C.

Summary

FRESH SHUCKED OYSTER WAS IMMERSED IN A MIXTURE SOLUTION CONTAINING 3% SODIUM CHLORIDE AND 1% OF ONE OF THE FOLLOWING ANTIOXIDANTS ; IE SODIUM-ERYTHORBATE, SODIUM ASCORBATE AND ERYTHORBIC ACID, AT A SOLUTION TEMPERATURE BELOW 278 K (5 DEG C) FOR 15 MINUTES. AFTER QUICK FREEZING, THE SAMPLES WERE GLAZED TO THE EXTENT OF 4-5% OF THE BODY WEIGHT USING THE SAME SOLUTION AS THE IMMERSION SOLUTIONS. NO BROWNING DISCOLORATION WAS OBSERVED AFTER 12 MONTHS STORAGE, BUT THE UNTREATED SAMPLES WERE DISCOLOURED SLIGHTLY AFTER 3 MONTHS STORAGE AND SEVERELY DISCOULOURED AFTER 9 MONTHS STORAGE. THE QUANTITY OF DRIP LOSS WAS REDUCED FROM 30% IN THE CONTROL SAMPLES TO BELOW 14% IN THE TREATED SAMPLES AFTER 12 MONTHS STORAGE AT 253 K (-20 DEG C).

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Pages: 1985-4

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Details

  • Original title: PREVENTION OF BROWNING DISCOLORATION AND DRIP LOSS OF FROZEN SHUCKED OYSTER (CRASSOSTREA GIGAS).
  • Record ID : 1987-1057
  • Languages: English
  • Source: Storage lives of chilled and frozen fish and fish products.
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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