Produção Nacional
DEFUMAÇÃO DE OSTRAS Crassostrea gigas: A QUENTE E COM FUMAÇA LÍQUIDA
2007; UNIVERSIDADE FEDERAL DE GOIÁS; Volume: 8; Issue: 2 Linguagem: Inglês
10.5216/cab.v8i2.1346
ISSN1809-6891
AutoresMaurício Gustavo Coelho Emerenciano, Maria Luiza de Rodrigues de Souza, Nilson do Prado Franco,
Tópico(s)Meat and Animal Product Quality
ResumoThe present study had as objective evaluates two techniques of traditional smoking the hot and with use of the liquid smoke, tends as control the Pacific oysters Crassostrea gigas cooked. They were appraised the sensorial characteristics and revenue of the processing. The animals were distributed in three treatments and the experimental design was completely randomized, with nine repetitions. For the sensorial analysis 30 fitting room were used, where each one was considered a block. There was not significant difference among the independent of the applied technique smoky oysters (T1 = 8.42% and T2 = 7.61%), but they differed of the control (T3 = 16.25%).In agreement with the applied methodology and with the results obtained in the sensorial analysis, the smoke oysters (independent of the applied technique) are products with great acceptability and increased your sensorial characteristics. KEY-WORDS: Crassostrea gigas, oysters, hot smoking, liquid smoke.
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