Canning of edible oyster meat
Canning of edible oyster meat
Date
1984
Authors
Balachandran, K.K.
Vijayan, P.K.
Prabhu, P.V.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists(India)
Abstract
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.
Description
Keywords
canning, oyster meat
Citation
Fishery Technology: 21(1), 47-50