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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Detalhes bibliográficos

Principais autores:	Shijie Bi, Changhu Xue, Yunqi Wen, Xin Du, Qianqian Xue, Zhaojie Li, Hongying Liu
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Elsevier 2023-03-01
coleção:	Food Chemistry: X
Assuntos:	Depuration Anhydrous preservation Cooling rate Quality Oyster
Acesso em linha:	http://www.sciencedirect.com/science/article/pii/S2590157523000482
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