Frozen Oysters
- 1 January 1956
- journal article
- research article
- Published by Canadian Science Publishing in Journal of the Fisheries Research Board of Canada
- Vol. 13 (1) , 47-51
- https://doi.org/10.1139/f56-005
Abstract
Quick frozen freshly shucked oysters stored at −10°F. (−23 °C.) did not deteriorate significantly during a storage period of 9 months, as assessed by taste panels on the simmered oysters. Slow freezing and storage at higher temperatures resulted in a much greater loss in quality, and objectionable darkening occurred. Preparation as a stew largely masked this deterioration.This publication has 0 references indexed in Scilit: