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

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.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.identifier.citation	Fishery Technology (2002), 39(2):137-141	en_US
dc.identifier.uri	http://hdl.handle.net/123456789/111
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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