Processing of Oyster Meat for Freezing
Processing of Oyster Meat for Freezing
Date
1991
Authors
Chellappan, N.]ohn
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India) Cochin
Abstract
Experiments were conducted to determine the idealdepuration time for oysters and processing
for shucking. A depuration time of 24 h reduced substantially the sand content.
Steaming of oysters for shucking yielded better quality meat with good appearance than
the hot water dipping method.
Description
Keywords
Processing,Oyster Meat , Freezing
Citation
Fishery Tech 28(2):122-124