Balachandran, K K and Nair, T S Unnikrishnan and Prabhu, P V and Nair, M R (1988) Post harvest technology of mussel processing and product development. CMFRI Bulletin, 42 (2). pp. 377-383.
This paper deals with studies on depuration, handling, transportation end product development carried out using mussels Perna viridis. Best method of depuration is shown to be starvation in water from natural habitat. Fresh mussel stored in ice remained organoleptically acceptable upto eight days. However. when intended for canning the iced storage should not be more than two days. I t has been shown that fresh frozen mussel meet remained acceptable for 40 weeks when stored at -23OC whereas frozen meat prepared out of materiel iced stored for 8 days was acceptable only upto 15 weeks at -23OC. Standard process has been worked for canning mussel meat in oil and brine. Processes have also been worked out for mussel meat pickle, dried, smoked and marinated mussel meat, mussel chutney powder and lima from mussel shell.
|Uncontrolled Keywords:||Post harvest technology; mussel; processing; product development|
Molluscan Fisheries > Mussel culture
|Divisions:||CMFRI-Kochi > Marine Capture > Molluscan Fisheries
Subject Area > CMFRI Brochures > CMFRI-Kochi > Marine Capture > Molluscan Fisheries
CMFRI-Kochi > Marine Capture > Molluscan Fisheries
|Depositing User:||Dr. V Mohan|
|Date Deposited:||24 Aug 2010 09:40|
|Last Modified:||09 Sep 2015 15:18|
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