Effect of Temperature, Heating Time and Chemicals on Shucking Edible Oyster Crassostrea madrasensis (Preston)

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dc.contributor.authorBalasundari, S
dc.contributor.authorAbraham, T. Jawahar
dc.contributor.authorJasmine, G. Indra
dc.contributor.authorJeyachandran, P
dc.date.accessioned2021-12-24T06:15:35Z
dc.date.available2021-12-24T06:15:35Z
dc.date.issued1995
dc.description.abstractThe 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.en_US
dc.identifier.citationFishery Tech 32(2):99-101en_US
dc.identifier.urihttp://drs.cift.res.in/handle/123456789/5535
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India)Cochinen_US
dc.subjectOyster shucking, meat yield, edible oyster, Crassostrea madrasensis.en_US
dc.titleEffect of Temperature, Heating Time and Chemicals on Shucking Edible Oyster Crassostrea madrasensis (Preston)en_US
dc.typeArticleen_US
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