Processing of chopped mussel meat in retort pouch

Vista sencilla de ítem
dc.creatorGiustino Tribuzi
dc.creatorGláucia Maria Falcão de Aragão
dc.creatorJoão Borges Laurindo
dc.date2015
dc.date.accessioned2026-07-07T04:19:00Z
dc.descriptionChopped mussel meat packaged in retort pouches was processed in a laboratory-scale water immersion retort, adapted for processing under overpressure conditions. Retort temperature effects on product yield and on cook value were evaluated by setting the F0 at 7 min. The effects of different pre-treatments (salting and marination) on the characteristics of mussels were evaluated after processing at retort temperature of 118 °C and during a whole year of storage at 25 °C. The salted samples showed better yield during storage, while no differences were found for the other physicochemical parameters.
dc.formatapplication/pdf
dc.identifier0101-2061
dc.identifierhttps://www.redalyc.org/articulo.oa?id=395943288005
dc.identifier.urihttp://hdl.handle.net/123456789/457593
dc.languageen
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relationhttp://www.redalyc.org/revista.oa?id=3959
dc.rightsCiência e Tecnologia de Alimentos
dc.sourceCiência e Tecnologia de Alimentos (Brasil) Num.4 Vol.35
dc.subjectAgrociencias
dc.titleProcessing of chopped mussel meat in retort pouch
dc.typeartículo científico

Archivos

Colecciones

Ciência e Tecnologia de Alimentos - Sociedade Brasileira de Ciência e Tecnologia de Alimentos