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  • 标题:Processing of chopped mussel meat in retort pouch
  • 其他标题:Processing of chopped mussel meat in retort pouch
  • 本地全文:下载
  • 作者:TRIBUZI, Giustino ; ARAGÃO, Gláucia Maria Falcão de ; LAURINDO, João Borges
  • 期刊名称:Food Science and Technology (Campinas)
  • 印刷版ISSN:0101-2061
  • 电子版ISSN:1678-457X
  • 出版年度:2015
  • 卷号:35
  • 期号:4
  • 页码:612-619
  • DOI:10.1590/1678-457X.6698
  • 出版社:Sociedade Brasileira de Ciência e Tecnologia de Alimentos
  • 摘要:Abstract Chopped mussel meat packaged in retort pouches was processed in a laboratory-scale water immersion retort, adapted for processing under overpressure conditions. Retort temperature effects on product yield and on cook value were evaluated by setting the F0 at 7 min. The effects of different pre-treatments (salting and marination) on the characteristics of mussels were evaluated after processing at retort temperature of 118 °C and during a whole year of storage at 25 °C. The salted samples showed better yield during storage, while no differences were found for the other physicochemical parameters.
  • 其他摘要:Abstract Chopped mussel meat packaged in retort pouches was processed in a laboratory-scale water immersion retort, adapted for processing under overpressure conditions. Retort temperature effects on product yield and on cook value were evaluated by setting the F0 at 7 min. The effects of different pre-treatments (salting and marination) on the characteristics of mussels were evaluated after processing at retort temperature of 118 °C and during a whole year of storage at 25 °C. The salted samples showed better yield during storage, while no differences were found for the other physicochemical parameters.
  • 其他关键词:mussel meat;retort pouch;overpressure retort;sterilization;yield
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