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| Field | Value |
| Title | Preparation of mussel marinade |
| Names |
Unnikrishnan Nair, T.S.
George Joseph, K. Muraleedharan, V. Kalaimani, N. |
| Date Issued | 1989 (iso8601) |
| Abstract | A simple and cheap process for the preservation of mussel meat by marinading is described. The method involves blanching the mussel meat shucked from depurated live mussels in 3 % boiling sodium chloride solution for 5 min followed by preserving it in a solution containing 3 % acetic acid and 3 % sodium chloride. The product stored in closed glass jars has a storage life of approximately 16 weeks at room temperature (23-300C), after which the quality began to deteriorate. Texture of the meat is least affected and closely resembles that of the fresh meat. |
| Genre | Article |
| Identifier | Fish Technol.26(2): 119-121 |