Processing of chopped mussel meat in retort pouch

Detalhes bibliográficos
Autor(a) principal: TRIBUZI,Giustino
Data de Publicação: 2015
Outros Autores: ARAGÃO,Gláucia Maria Falcão de, LAURINDO,João Borges
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000400612
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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spelling Processing of chopped mussel meat in retort pouchmussel meatretort pouchoverpressure retortsterilizationyieldAbstract 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.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2015-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000400612Food Science and Technology v.35 n.4 2015reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457X.6698info:eu-repo/semantics/openAccessTRIBUZI,GiustinoARAGÃO,Gláucia Maria Falcão deLAURINDO,João Borgeseng2015-12-21T00:00:00Zoai:scielo:S0101-20612015000400612Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2015-12-21T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Processing of chopped mussel meat in retort pouch
title Processing of chopped mussel meat in retort pouch
spellingShingle Processing of chopped mussel meat in retort pouch
TRIBUZI,Giustino
mussel meat
retort pouch
overpressure retort
sterilization
yield
title_short Processing of chopped mussel meat in retort pouch
title_full Processing of chopped mussel meat in retort pouch
title_fullStr Processing of chopped mussel meat in retort pouch
title_full_unstemmed Processing of chopped mussel meat in retort pouch
title_sort Processing of chopped mussel meat in retort pouch
author TRIBUZI,Giustino
author_facet TRIBUZI,Giustino
ARAGÃO,Gláucia Maria Falcão de
LAURINDO,João Borges
author_role author
author2 ARAGÃO,Gláucia Maria Falcão de
LAURINDO,João Borges
author2_role author
author
dc.contributor.author.fl_str_mv TRIBUZI,Giustino
ARAGÃO,Gláucia Maria Falcão de
LAURINDO,João Borges
dc.subject.por.fl_str_mv mussel meat
retort pouch
overpressure retort
sterilization
yield
topic mussel meat
retort pouch
overpressure retort
sterilization
yield
description 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.
publishDate 2015
dc.date.none.fl_str_mv 2015-12-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000400612
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000400612
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1678-457X.6698
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.35 n.4 2015
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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