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| Field | Value |
| Title | Effect of vacuum packaging on the shelf life of fried mussel,perna viridis(linnaeus) in flexiblle packaging material |
| Names |
Bindu, J.
Gopal, T.K.S. Nair, A.C. joseph, K.G. |
| Date Issued | 2002 (iso8601) |
| Abstract | A method for preservation of fried mussel, Perna viridis (Linnaeus) at ambient temperature was developed. Live mussels from rocky structures of the North Kerala waters were collected, and the meat shucked from them was used for preparation of samples. The cleaned meat was deep-fried in refined vegetable oil at 170-180 degree C for 6 minutes in an electric fryer. Roasted condiments were added to fried mussel meat and was packed under vacuum and in air in flexible pouches made of 12 mu plain polyester laminated with 118 mu LD-HD co-extruded films. The samples packed under vacuum had a storage life of 9 months and those packed in air were acceptable for a period of 6 months. |
| Genre | Article |
| Topic | Fried mussel |
| Identifier | Fishery Technology 2002: 39(2), 137-141 |