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

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dc.contributor.author Bindu, J.
dc.contributor.author Gopal, T.K.S.
dc.contributor.author Joseph, A.C.
dc.contributor.author Nair, T.S.U.
dc.contributor.author Joseph, K.G.
dc.date.accessioned 2012-12-19T07:04:41Z
dc.date.available 2012-12-19T07:04:41Z
dc.date.issued 2002
dc.identifier.citation Fishery Technology (2002), 39(2):137-141 en_US
dc.identifier.uri http://hdl.handle.net/123456789/111
dc.description.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. en_US
dc.language.iso en en_US
dc.publisher Society of Fisheries Technologists (India) en_US
dc.subject fried mussel en_US
dc.subject vacuum packaging en_US
dc.subject storage en_US
dc.subject shelf life en_US
dc.subject mussel meat en_US
dc.title Effect of vacuum packaging on the shelf life of fried mussel, Perna viridis (Linnaeus) in flexible packaging material en_US
dc.type Article en_US


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