Effect of vacuum packaging on the shelf life of fried mussel, Perna viridis (Linnaeus) in flexible packaging material
Effect of vacuum packaging on the shelf life of fried mussel, Perna viridis (Linnaeus) in flexible packaging material
Date
2002
Authors
Bindu, J.
Gopal, T.K.S.
Joseph, A.C.
Nair, T.S.U.
Joseph, K.G.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India)
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.
Description
Keywords
fried mussel, vacuum packaging, storage, shelf life, mussel meat
Citation
Fishery Technology (2002), 39(2):137-141