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Changes in Composition of Mussels due to Thermal Processing
Author(s) -
CASALES M. R.,
DEL VALLE C. E.,
SOULE C. L.
Publication year - 1988
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1988.tb10231.x
Subject(s) - brine , composition (language) , food science , thermal , chemistry , environmental science , environmental chemistry , fishery , biology , thermodynamics , physics , organic chemistry , philosophy , linguistics
The time‐temperature conditions required to achieve different F o values at the slowest heating point of canned mussels were determined. The influence of the various temperature histories on the composition and sensory attributes of canned mussels in brine was studied. The changes in protein or amino acids contents were found to be similar and therefore, a choice among the different processes could not be justified by them.