Heat shocking of Philippine green mussels, <i>Perna viridis</i>

Azanza, Ma. Patricia V.; Azanza, Rhodora V.; Ventura, Sharon R.

doi:10.1111/j.1365-2621.2005.00972.x

Cited by 11 publications

(6 citation statements)

References 6 publications

(7 reference statements)

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“…Cleaned oyster samples were subjected to water bath at 100 °C for 1 minute. 9 Oyster meat wasimmediately removed manually from the shell using sterile knife and blended using electronic blender until pasty texture was attained.…”

Section: Oyster Puree Preparationmentioning

confidence: 99%

Microbial and Sensorial Quality of Ice Cream Fortified with Oyster (Crassostrea iredalei) Puree

Sorio

Albina

2019

Curr Res Nutr Food Sci

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Oyster (Crassostreairedalei) are edible bivalve mollusk that contains nutrients that could enhance the nutritional value of dairy products such as ice cream. This study was conducted to determine the microbial and sensorial quality of ice cream fortified with oyster puree at 0% 5%, 10% and 15% concentration during 4 weeks’ frozen storage period. Based on the sensory evaluation results, treatment 2 (10%) obtained the highest overall acceptance mean score of 8.50 (like extremely), but showed no significant difference (p>0.05) with other treatments. The addition of oyster puree did not affect the sensory attributes and the overall acceptability of the products. All treatments were still acceptable on week 4 in terms of sensory attributes. For the basis of microbial analysis, all treatments revealed to have an acceptable microbial count that is below the standard limit of 100,000 CFU/ml (5 log CFU/ml) from week 0 to week 4. Development of ice cream fortified with oyster puree is feasible to increase its nutritional value.

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Section: Oyster Puree Preparationmentioning

confidence: 99%

Microbial and Sensorial Quality of Ice Cream Fortified with Oyster (Crassostrea iredalei) Puree

Sorio

Albina

2019

Curr Res Nutr Food Sci

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“…Recent studies propose the use of high‐pressure processing (HPP) treatment for oyster shucking (He et al., 2002; Kingsley, 2014; Pérez‐Mateos et al., 2002); though, the main drawback of this process is cost (Martin & Hall, 2006). On the other hand, it is noteworthy that there are very few studies in literature focusing on the effect of various heat treatment methods on mussel shucking (Azanza et al., 2005; Gupta et al., 2015). In this direction, this study was designed to explore and compare in depth, the effect of applying different heating methods (boiling, steaming, baking, and microwaving) on the cooking loss and shucking (shell opening) efficiency of shellstocks mussels.…”

Section: Introductionmentioning

confidence: 99%

“…Recent studies propose the use of high-pressure processing (HPP) treatment for oyster shucking (He et al, 2002;Kingsley, 2014;Pérez-Mateos et al, 2002); though, the main drawback of this process is cost (Martin & Hall, 2006). On the other hand, it is noteworthy that there are very few studies in literature focusing on the effect of various heat treatment methods on mussel shucking (Azanza et al, 2005;Gupta et al, 2015).…”

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confidence: 99%

A comparative study of the effect of different cooking methods on the quality and shucking of mussels

Marinopoulou

Petridis

2021

Food Processing Preservation

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Fresh mussels (Mytilus galloprovincialis) were heat‐treated for various time intervals, using moist‐heat and dry‐heat processes such as boiling, steaming, baking, and microwaving. The effect of heat treatment methods on cooking loss and shucking (shell opening) of mussels was investigated. All heat treatment methods succeeded 100% shell opening. Results indicated that cooking loss and shell opening of the heat‐treated mussels significantly increased with increasing process time. The cooking loss was for the majority of the heat‐treated mussels higher than 20% while greater cooking loss values were recorded for the steam‐treated mussels. Microwave heating scored better results in shell opening of the mussels compared to the other methods. Multiple response optimization of process parameters revealed that the microwave treatment was found to be the optimal for improving the quality (cooking loss) and the efficiency of shell opening of mussels. The color of the heat‐treated mussel meat was more or less orange. Practical applications Nowadays, the food industry faces the challenge to explore new methodologies in order to improve the quality characteristics of their products and, thereby, gain the consumers acceptability. During mussel heat processing, cooking loss is a very important factor strongly related to the heat treatment methods and affects the quality and yield of the final product. Although heating may lead to significant cooking losses, it is required in order to facilitate the shucking of mussels. To address this matter, in this study, the effect of different heat treatment methods on cooking loss and shell opening of mussels are investigated. The results suggest that the microwave heat treatment method can potentially be implemented in industrial mussel processing, guarantying better quality end products than the other methods do.

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“…Green mussel is a commercially significant shellfish in the Philippines. 1 It is top 6 among important aquaculture produced species with the latest production of 18, 800 metric tons. 2 This commodity is commonly consumed as a cheap protein source in coastal areas.…”

Section: Introductionmentioning

confidence: 99%

“…It is generally utilized in their natural unopened condition for the local market. 1 Bivalves have a short shelf life after harvest due to their neutral pH value, high amino acid and water activity. Their high microbial load is also acquired from their filter feeding nature that contributes to their shorter shelf life.…”

Section: Introductionmentioning

confidence: 99%

Effect of Lactic and Citric Acid Pretreatment on Quality Changes of Green Mussel (Perna Viridis) During Chilled Storage

Arcales

Nacional

2018

Curr Res Nutr Food Sci

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Limited shelf life of green mussel restricts its accessibility to wider markets. The study assessed the potential of using organic acids (lactic and citric acids) in enhancing the quality and storage life of chilled mussel. Pretreatments included: 2% lactic acid (LA) and 2% citric acid (CA). Results from sensory analysis concluded that lactic acid (LA) pretreatment had 15 days of acceptability compared to the untreated sample. It had also lower the volatile basic nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), psychrophilic and lactic acid bacteria count of the sample during the storage. The weight loss of the citric acid pretreated sample was higher compared to the lactic acid pretreated mussel. Results from quality assessment indicated that pretreatment using lactic acid can be used to improve the storage life of chilled green mussel for 15 days compared 6 days of untreated samples.

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Heat shocking of Philippine green mussels, Perna viridis

Cited by 11 publications

References 6 publications

Microbial and Sensorial Quality of Ice Cream Fortified with Oyster (Crassostrea iredalei) Puree

Microbial and Sensorial Quality of Ice Cream Fortified with Oyster (Crassostrea iredalei) Puree

A comparative study of the effect of different cooking methods on the quality and shucking of mussels

Effect of Lactic and Citric Acid Pretreatment on Quality Changes of Green Mussel (Perna Viridis) During Chilled Storage

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