Frozen Storage Characteristics of Treated and Untreated Meat from Male and Female Mussel (Perm viridis)

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dc.contributor.authorSawant, S.S
dc.contributor.authorPatange, S.B
dc.date.accessioned2021-11-23T05:08:31Z
dc.date.available2021-11-23T05:08:31Z
dc.date.issued2002
dc.description.abstractChanges 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.en_US
dc.identifier.citationFishery Tech 39(1):27-33en_US
dc.identifier.urihttp://drs.cift.res.in/handle/123456789/5347
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India)Cochinen_US
dc.subjectFrozen storage, tripolyphosphate, blanching, quality changes, green mussel, Pema viridisen_US
dc.titleFrozen Storage Characteristics of Treated and Untreated Meat from Male and Female Mussel (Perm viridis)en_US
dc.typeArticleen_US
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