Effects of cooling rates during depuration on the quality of Pacific oysters (Crassostrea gigas) at anhydrous preservation stage

The Pacific oyster could be affected by several pressure sources during cold chain logistics, which reduce the quality of oyster, and even improve its mortality. For improving the quality of oyster, the effects of depuration process at different cooling rates (1, 3, 7, 11 and 16 °C/h) on selected Pa...

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Bibliografski detalji

Glavni autori:	Shijie Bi, Changhu Xue, Yunqi Wen, Xin Du, Qianqian Xue, Zhaojie Li, Hongying Liu
Format:	Artigo
Jezik:	Inglês
Izdano:	Elsevier 2023-03-01
Serija:	Food Chemistry: X
Teme:	Depuration Anhydrous preservation Cooling rate Quality Oyster
Online pristup:	http://www.sciencedirect.com/science/article/pii/S2590157523000482
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