Effects of Superheated Steam Pretreatment on Muscle Release and Meat Quality of Shucked Tropical Oyster (Crassostrea iredalei)
Wei Ping Cheng,
Azim Patar,
Yong Foo Wong
et al.
Abstract:Superheated steam (SS) is promising for thermal shucking application of oysters due to its high energy. Tropical oysters Crassostrea iredalei was probed with K-type thermocouples connected to a datalogger to monitor and record process temperatures during superheated steam pretreatment at different temperatures (170, 210, and 250 °C) and holding time (4, 5, 6 min) followed by rapid ice immersion. The combination of heating and rapid chilling on the release of oyster meat during shucking were evaluated for muscl… Show more
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