@article{MAKHILLJFT20131128313,
    title = {Comparative Effect of Different Smoking Process on Biochemical, Microbial and Sensory Characteristics of Pacific Oyster <I>Crassostrea gigas</I>},
    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 <I>Crassostrea gigas</I> 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<SUP>-1</SUP> fresh oyster, respectively. After processing, 
  all fatty acid groups increased with higher levels (10.37 g 100 g<SUP>-1</SUP> 
  oyster) in oyster smoked at 125&deg;C. However, storage period didn&#146;t 
  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&lt;0.05) was observed in all lots for mesophilic 
  and psychrophilic bacteria at the end of storage.}
    }