Results of experiments carried out on canning edible oyster (Crassostrea madrasensis) meat from farmed as well as wild specimens are discussed. The canning yield of meat was 15% higher from farmed oysters compared to wild specimens. The meat from wild oysters was highly slimy and therefore required an additional pre-treatment of washing in brine containing acetic acid to prevent formation of lumps of meat in the can causing problems for proper heat penetration while processing.
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书目信息
语言
英语
格式
application/pdf, application/pdf, 47-50, application/pdf
ISSN
0015-3001
类型
Journal Article
来源
http://aquaticcommons.org/id/eprint/18433, 12051, 2015-10-23 18:45:23, 18433, Society of Fisheries Technologists, India
2024-06-20
2026-02-03
Dublin Core