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.

Downloads

Download data is not yet available.

Downloads

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: 4 jul. 2024.

Issue

Vol. 8 No. 2 (2007)

Section

Animal Production

License

Authors who publish with this journal agree to the following terms:

  1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
  2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
  3. Authors are permitted and encouraged to post their work online (e.g. in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).