Frozen Storage Characteristics of Treated and Untreated Meat from Male and Female Mussel (Perm viridis)
Frozen Storage Characteristics of Treated and Untreated Meat from Male and Female Mussel (Perm viridis)
Date
2002
Authors
Sawant, S.S
Patange, S.B
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India)Cochin
Abstract
Changes in the quality of meat obtained from male and female Indian green mussel
during frozen storage are reported. The usefulness of tripolyphosphate and blanching
treatment in enhancing sensory quality and in retarding progression of rancidity in frozen
mussels was investigated. Changes in moisture, total protein, glycogen, trimethylamine
nitrogen, total volatile base nitrogen, non-protein nitrogen, salt-soluble nitrogen, drip loss,
peroxide value, total bacterial count and counts of Escherichia coli, Salmonella and faecal
Streptococci in frozen meat were followed every fifteen days during storage at -18°C. The
study showed that among the treated samples, male blanched mussel product could be frozenstored
in very good condition for more than 105 days and from organoleptic point of view,
it had the best shelf life. However, the quality of untreated meat was acceptable for 30 days
only.
Description
Keywords
Frozen storage, tripolyphosphate, blanching, quality changes, green mussel, Pema viridis
Citation
Fishery Tech 39(1):27-33