Post harvest technology of mussel processing and product development

Abstract

This paper deals with studies on depuration, handling, transportation end product development carried out using mussels Perna viridis. Best method of depuration is shown to be starvation in water from natural habitat. Fresh mussel stored in ice remained organoleptically acceptable upto eight days. However. when intended for canning the iced storage should not be more than two days. I t has been shown that fresh frozen mussel meet remained acceptable for 40 weeks when stored at -23OC whereas frozen meat prepared out of materiel iced stored for 8 days was acceptable only upto 15 weeks at -23OC. Standard process has been worked for canning mussel meat in oil and brine. Processes have also been worked out for mussel meat pickle, dried, smoked and marinated mussel meat, mussel chutney powder and lima from mussel shell.