Processing of chopped mussel meat in retort pouch
AUTOR(ES)
TRIBUZI, Giustino, ARAGÃO, Gláucia Maria Falcão de, LAURINDO, João Borges
FONTE
Food Sci. Technol
DATA DE PUBLICAÇÃO
04/12/2015
RESUMO
Abstract Chopped 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.
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