| 英文摘要 |
Shucked oyster meat were immersed with distilled water, brine (1.5%) and phosphate solution (0.3%), and then frozen storage at -18℃ for 2 months. The thawed products showed their solid contents and free amino acids (FAA) remained lower than those of control group without treatments. There were no remarkable differences among the products treated with slow freezing (-20℃)、I.Q.F. (-40℃、35 min) and I.Q.F. (-80℃, 18 min). However, the later one had a whiter color and more drip loss. Two frozen stages at the temperatures of -40℃ and -80℃ could improve color and reduce drip loss of the products, but the cost increased. The oyster meat treated with blanching procedure ((80℃, 70 sec) and then I.Q.F. freezing showed no occurrence of broken products. This procedure also reduce drip loss and bacteria counts including aerobic plate count, E. Coli and coliforms. The shelf-life of the blanched product was 24 hrs during storage at 4℃. |