EFFECT OF HEAT PROCESSING ON QUALITY OF PASTEURIZED OYSTERS

被引：10
作者：
CHAI, T [1 ]
LIANG, KT [1 ]
PACE, J [1 ]
SCHLIMME, DV [1 ]
机构：
[1] UNIV MARYLAND SYST,DEPT HORTICULTURE,COLLEGE PK,MD 20742
来源：
JOURNAL OF FOOD SCIENCE | 1991年 / 56卷 / 05期
关键词：
D O I：
10.1111/j.1365-2621.1991.tb04755.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Constant heating time at different temperatures and constant temperature with different heating times combinations were studied to determine optimum heat process for oyster pasteurization in plastic pouches. Heating 8 min at 75-76-degrees-C gave optimum product physical and sensory quality. Crude amylase and peroxidase extracts from oysters were inactivated by optimum treatment, but lipase retained about 15% of activity.
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页码：1292 / 1294
页数：3
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