Effect of Temperature, Heating Time and Chemicals on Shucking Edible Oyster Crassostrea madrasensis (Preston)

Balasundari S.; Jawahar Abraham T.; Indra Jasmine G.; Jeyachandran P.

doi:10.56093/ft.v32i2.23937

Authors

Balasundari S. Fisheries College and Research Institute Tamilnadu Veterinary & Animal Sciences University, Tuticorin
Jawahar Abraham T. Fisheries College and Research Institute Tamilnadu Veterinary & Animal Sciences University, Tuticorin
Indra Jasmine G. Fisheries College and Research Institute Tamilnadu Veterinary & Animal Sciences University, Tuticorin
Jeyachandran P. Fisheries College and Research Institute Tamilnadu Veterinary & Animal Sciences University, Tuticorin

https://doi.org/10.56093/ft.v32i2.23937

Keywords:

Oyster shucking, meat yield, edible oyster, Crassostrea madrasensis

Abstract

The effects of temperature and heating time and the influence of chemicals such as sodium bicarbonate, citric acid and dilute hydrochloric acid in conjunction with heat treatment on shell gaping and meat yield of Crassostrea madrasensis (Preston) were investigated. The meat yield decreased with increase in heating period. There existed significant difference in meat yield between the chemical treatments. Loss in meat yield differed significantlybetween the concentrations of chemicals tested except for bicarbonate treatment.