Record Details

Effect of vacuum packaging on the shelf life of fried mussel, Perna viridis (Linnaeus) in flexible packaging material

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Title Effect of vacuum packaging on the shelf life of fried mussel, Perna viridis (Linnaeus) in flexible packaging material
Not Available
 
Creator Bindu, J.
Srinivasa Gopal, T. K.
Joseph, A. C.
Nair, T. S. U.
George Joseph, K.
 
Subject Fried mussel
Vacuum packaging
Storage
 
Description Not Available
A method for preservation of fried mussel, Pema 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 170-180oC 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 |i plain polyester laminated with 118. 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.
Not Available
 
Date 2024-06-09T23:16:45Z
2024-06-09T23:16:45Z
2002-06
 
Type Research Paper
 
Identifier Bindu, J., Srinivasa Gopal, T. K., Joseph, A. C., Nair, T. S. U. and George Joseph, K. (2002) Effect of vacuum packaging on the shelf life of fried mussel, Perna viridis (Linnaeus) in flexible packaging material. Fish. Technol. 39(2):137-141.
0015-3001
http://krishi.icar.gov.in/jspui/handle/123456789/83455
 
Language English
 
Relation Not Available;
 
Publisher Society of Fisheries Technologists, India (SOFTI)