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THAWING OF SHELLFISH AND WARMING UP OF PREPARED FOODS CONTAINING SHELLFISH.

DECONGELATION DES COQUILLAGES ET REMISE EN TEMPERATURE DES PLATS CUISINES PREPARES A BASE DE COQUILLAGES.

Author(s) : CREPEY J. R., HAN-CHING L.

Type of article: Periodical article

Summary

THAWING OF OYSTERS, MUSSELS AND COKLES: COMPARISON OF METHODS USING STILL AIR AT 20 DEG C AND 4 DEG C, BLOWN AIR AT 20 deg C AND MICROWAVES. WHEN THE PROCESS HAS BEEN TOO LONG, NOTABLY WITH THICK BLOCKS IN STILL AIR, THE ORGANOLEPTIC QUALITY REMAINS GOOD, BUT THE PRESUMEDLY PATHOGENIC STAPHYLOCOCCI WHICH ARE OFTEN PRESENT IN THE FLESH, MULTIPLY. FOR WARMING UP: EXAMINATION OF THE PREPARED FOODS AFTER WARMING UP BY MICROWAVES AND BLOWN AIR. NEITHER ORGANOLEPTIC NOR BACTERIOLOGICAL DIFFERENCE BETWEEN THE SAMPLES TREATED BY EITHER METHOD.

Details

  • Original title: DECONGELATION DES COQUILLAGES ET REMISE EN TEMPERATURE DES PLATS CUISINES PREPARES A BASE DE COQUILLAGES.
  • Record ID : 1981-1257
  • Languages: French
  • Source: DGRST - 77.7.0358; 23 p.; ref.
  • Publication date: 1980
  • Document available for consultation in the library of the IIR headquarters only.

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