Processing of chopped mussel meat in retort pouch

Abstract

Chopped mussel meat packaged in retort pouches was processed in a laboratory-scale water immersion retort, adapted for processing under overpressure conditions. Retort temperature effects on product yield and on cook value were evaluated by setting the F 0 at 7 min. The effects of different pre-treatments (salting and marination) on the characteristics of mussels were evaluated after processing at retort temperature of 118 °C and during a whole year of storage at 25 °C. The salted samples showed better yield during storage, while no differences were found for the other physicochemical parameters.Keywords: mussel meat; retort pouch; overpressure retort; sterilization; yield.Practical Application: Mussel meat is a highly perishable food that requires the maintenance of the cold chain during distribution and commercialization. For this reason, the diffusion of this mollusk is limited, in Brazil, to the coastal area and to big metropolises. Moreover, a considerable part of the production is rejected because of damage occurring during harvest and processing. The retort pouch packaged, shelf-stable product presented in this work represents an interesting alternative to the valorization of mussel meat as it enables easier distribution and adds value to this product.

Variable Retort Temperature Profiles (VRTPs) and Retortable Pouches as Tools to Minimize Furan Formation in Thermally Processed Food

“…For example, Shah et al [ 69 ] processed a traditional meat product of Kashmir, India, using retortable pouches at 121 °C from F 0 -value = 7 to 11 min, and their results showed that all the samples presented good sensory acceptability and were microbiologically safe for 12 months, demonstrating the feasibility of using this kind of packaging in ready to eat foods. Similar results in terms of final quality have been reported by [ 71 , 72 ]. In this sense, it is highly expected that this kind of package allows reducing the furan formation due to the short time that food needs to be exposed to a higher temperature to get the targeted lethality.…”

Heat Penetration Characteristics and Shelf Life of Ready to Serve Eel Curry in Retort Pouch

“…The results are in accordance with the studies conducted by Mohan et al, (2006) has reported a slight reduction in the pH of shrimp kuruma upon storage in both retort pouch and aluminium cans.In case of mackerel curry packed in retort pouch, Mallick et al, (2006) observed decrease in pH values from 5.8 to 5.43 at room temperature and 5.65 to 5.55 at 37 o C during 6 months storage of rohu in curry medium using polyester-coated tin free steel cans. Similarly Ravishankar et al, (2008) and Tribuzi et al, (2015) observed decreasing trend in pH values from 5.5 to 5.25 and 6.72 to 6.63 during 12 months storage of Goan style mackerel curry in retort pouch and 52 weeks storage of chopped mussel meat in retort pouch respectively.…”

Investigation of changes of the soft body of freshwater mussels under influence of thermal processing in the technology of boiled-frozen semi-finished product

“…-research of mussels (Perna perna mussels) as a food product in terms of physical and chemical, food and consumer properties [6]; -assessment of histopathological monitoring of Perna perna and Itaipu Lagoon mussels [7]; -determination of the influence of different thermal processing regimes on microbiological and organoleptic parameters of Perna perna mussels [8]; -the effect of thermal and various types of preprocessing (salting, pickling) on the final characteristics of mussels meat, namely the yield of the finished product and the shelf life [9]. An integrated study of the soft body of genus Anodonta mussels is conducted to confirm the possibility of using it as a food raw material.…”