Abstract
It was well known that the frozen shucked oyster (Crassostrea gigas) exudes much drip loss on thawing. In order to reduce drip loss from the frozen shucked oyster, some special immersion pretreatments were tried. The shucked fresh oyster was immersed in 0 (fresh water), 1, 2 and 3% of salt solution respectively for brining preteatment, or in 3, 5 and 10% of sugar solution (so-called sugaring pretreatment). Solution of 1, 2 and 3% of Na-polyphosphate or 1.5% of mass meaton-E (40% Na-polyphosphate, 60% Na-pyrophosphate), and mixture of 1.5% mass meaton-E and 3% of salt so1ution were also tested respectively. All immersion pretreatments were done at solution temperature below 5℃for 10 minutes. Subsequently, the pretreated oysters were frozen either in-20℃ sharp freezer for slow freezing, or in semi-air blast freezer (-40℃ wind velocity 1.5m/sec) for tray-packing type and I. Q. F. (Individual Quick Freezing) type quick freezing at below-18℃ of body temperature. Thawing was done at room temperature (25-30℃), or at air temperature below 10℃.Drip loss from the frozen shucked oysters of various pretreatments was measured and compared. For both tray-packing type and I. O. F. type of frozen shucked oyster, pretreatment with 3% of salt solution at solution temperature below 5℃ showed less drip exudation on thawing at room temperature (25-30℃) than those treated otherwise.
Published Version
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