Effect of Temperature, Heating Time and Chemicals on Shucking Edible Oyster Crassostrea madrasensis (Preston)
Effect of Temperature, Heating Time and Chemicals on Shucking Edible Oyster Crassostrea madrasensis (Preston)
Date
1995
Authors
Balasundari, S
Abraham, T. Jawahar
Jasmine, G. Indra
Jeyachandran, P
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India)Cochin
Abstract
The effects of temperature and heating time and the influence of chemicals such as
sodium bicarbonate, citric acid and dilute hydrochloric acid in conjunction with heat
treatment on shell gaping and meat yield of Crassostrea madrasensis (Preston) were investigated.
The meat yield decreased with increase in heating period. There existed significant
difference in meat yield between the chemical treatments. Loss in meat yield differed
significantlybetween the concentrations of chemicals tested except for bicarbonate treatment.
Description
Keywords
Oyster shucking, meat yield, edible oyster, Crassostrea madrasensis.
Citation
Fishery Tech 32(2):99-101