Effects of Superheated Steam Pretreatment on Muscle Release and Meat Quality of Shucked Tropical Oyster (Crassostrea iredalei)
Author:
Funder
Universiti Sains Malaysia
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
Link
https://link.springer.com/content/pdf/10.1007/s11947-023-03281-0.pdf
Reference48 articles.
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2. Alfy, A., Kiran, B. V., Jeevitha, G. C., & Hebbar, H. U. (2016). Recent developments in superheated steam processing of foods-A review. Critical Reviews in Food Science and Nutrition, 56(13), 2191–2208. https://doi.org/10.1080/10408398.2012.740641
3. Andrews, L. S., Park, D. L., & Chen, Y. P. (2000). Low temperature pasteurization to reduce the risk of vibrio infections from raw shell-stock oysters. Food Additives & Contaminants, 17(9), 787–791. https://doi.org/10.1080/026520300415336
4. Berthelin, C., Kellner, K., & Mathieu, M. (2000). Storage metabolism in the Pacific oyster (Crassostrea gigas) in relation to summer mortalities and reproductive cycle (West Coast of France). Comparative Biochemistry and Physiology Part B: Biochemistry and Molecular Biology, 125(3), 359–369. https://doi.org/10.1016/S0305-0491(99)00187-X
5. Brar, N. K., Ramachandran, R. P., Cenkowski, S., & Paliwal, J. (2021). Effect of superheated steam- and hot air-assisted processing on functional and nutritional properties of yellow peas. Food and Bioprocess Technology, 14(9), 1684–1699. https://doi.org/10.1007/s11947-021-02668-1
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