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Post harvest technology of mussel processing and product development

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Relation http://eprints.cmfri.org.in/2610/
 
Title Post harvest technology of mussel processing and product development
 
Creator Balachandran, K K
Nair, T S Unnikrishnan
Prabhu, P V
Nair, M R
 
Subject Molluscan Fisheries
Mussel culture
 
Description 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.
 
Publisher CMFRI
 
Date 1988
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Identifier http://eprints.cmfri.org.in/2610/1/Article_32.pdf
Balachandran, K K and Nair, T S Unnikrishnan and Prabhu, P V and Nair, M R (1988) Post harvest technology of mussel processing and product development. CMFRI Bulletin, 42 (2). pp. 377-383.