Utilisation of the edible oyster, Crassostrea madrasensis – preparation of certain value added products

Jayachandran, P and Sukumar, G and Jeyasekaran, G (1988) Utilisation of the edible oyster, Crassostrea madrasensis – preparation of certain value added products. CMFRI Bulletin, 42 (2). pp. 387-390.

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    Abstract

    A variety of new products have been developed with the edible oyster. Crassostrea madrasensis and comparative study of their storage characteristics is reported. Of the different types of products developed oyster soup, oyster nectar, oyster curry and oyster pickle will have export potential, as there items are popular in western countries. In addition to the above mentioned products, oysters canned in brine, oil etc. have been prepared and it is hoped that there will be a food market for these product6 among people especially in urban areas. The products can either be canned or frozen and preserved for reasonable storage period.

    Item Type: Article
    Uncontrolled Keywords: Edible oyster; Crassostrea madrasensis; value added products
    Subjects: Molluscan Fisheries > Edible oyster
    Molluscan Fisheries
    Divisions: CMFRI-Kochi > Marine Capture > Molluscan Fisheries
    Subject Area > CMFRI Brochures > CMFRI-Kochi > Marine Capture > Molluscan Fisheries
    CMFRI-Kochi > Marine Capture > Molluscan Fisheries
    Depositing User: Dr. V Mohan
    Date Deposited: 24 Aug 2010 09:42
    Last Modified: 09 Sep 2015 15:18
    URI: http://eprints.cmfri.org.in/id/eprint/2612

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