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Title Effect of thermal processing on the biochemical constituents of green mussel (Perna viridis) in Tin-free-steel cans
 
Names Biji, K.B.
Shamseer, R.M
Mohan, C.O.
Ravishankar, C.N.
Mathew, S.
Srinivasagopal, T. K.
Date Issued 2015 (iso8601)
Abstract The effect of thermal processing on the biochemical constituents of green mussel (Pernaviridis) in brine was investigated. Depurated mussel samples were thermal processed in tin-free steel cans (TFS) at F0 8.43. The time temperature data was collected during heat processing using EVAL data recorder and heat penetration characteristics were determined using formula method. The total process time was
27.48 min and the processed cans were found to be commercially sterile. The mineral composition of processed mussel was significantly higher than raw samples. The instrumental texture analysis indicated that product become soft after thermal processing.The thermal process led to a significant decrease in total amino acid and fatty acid content of the samples. Even though the samples showed a decrease in amino
acid and fatty acid composition after thermal processing, the mussel meat was nutritionally well balanced with respect to essential anino acids and fatty acids.Hence the product can be considered as a food source with high quality protein and fat to
fulfil consumer’s requirements.Based on sensory analysis, the processed products were found acceptable during the study period.
Genre Article
Topic Green mussel
Identifier Journal of Food Science and Technology 2015: 52(10),6804–6809