Crassostrea gigas OYSTERS SMOKING: THE HOT AND WITH LIQUID SMOKE

Authors

  • Maurício Gustavo Coelho Emerenciano
  • Maria Luiza de Rodrigues de Souza
  • Nilson do Prado Franco

DOI:

https://doi.org/10.5216/cab.v8i2.1346

Abstract

The 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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Published

2007-07-04

How to Cite

EMERENCIANO, M. G. C.; SOUZA, M. L. de R. de; FRANCO, N. do P. Crassostrea gigas OYSTERS SMOKING: THE HOT AND WITH LIQUID SMOKE. Brazilian Animal Science/ Ciência Animal Brasileira, Goiânia, v. 8, n. 2, p. 235–240, 2007. DOI: 10.5216/cab.v8i2.1346. Disponível em: https://revistas.ufg.br/vet/article/view/1346. Acesso em: 22 nov. 2024.

Issue

Vol. 8 No. 2 (2007)

Section

Animal Production

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