@article{MAKHILLJFT20131128313,
title = {Comparative Effect of Different Smoking Process on Biochemical, Microbial and Sensory Characteristics of Pacific Oyster Crassostrea gigas},
journal = {Journal of Food Technology},
volume = {11},
number = {2},
pages = {22-29},
year = {2013},
issn = {1684-8462},
doi = {jftech.2013.22.29},
url = {https://makhillpublications.co/view-article.php?issn=1684-8462&doi=jftech.2013.22.29},
author = {Salah,Nawzet,Mohamed and},
keywords = {Oyster,smoking,chilling,quality change,fatty acids},
abstract = {Changes in biochemical, sensory and microbiological quality
of pacific oyster Crassostrea gigas after smoking process and during
chill storage were investigated. N-3 and N-6 polyunsaturated fatty acids levels
were 0.81 and 0.11 g 100 g-1 fresh oyster, respectively. After processing,
all fatty acid groups increased with higher levels (10.37 g 100 g-1
oyster) in oyster smoked at 125°C. However, storage period didnt
have any effect on fatty acid contents. So, saturated, monounsaturated and polyunsaturated
fatty acids (4.22; 2.08 and 3.80, 100 g oyster) contents remain unchanged after
storage. Based on sensory data, hot smoked samples were perceived more acceptable
than other samples. Smoking process significantly lessened the levels of different
strains and pseudomonas was completely eradicated. On the 14th day, the microbial
load remains constant with the emergence of pseudomonas and staphylococcus.
Afterwards a significant increase (p<0.05) was observed in all lots for mesophilic
and psychrophilic bacteria at the end of storage.}
}