Physiochemical changes in tissue of edible mussels Perna viridis at refrigerator temperature (7 plus minus 2 degree centigrade)
1999
Zamir, R. | Qasim, R. (Karachi Univ. (Pakistan). Dept. of Biochemistry) | Khan, M.A.
Quality of stored mussels tissue depends on the temperature and storage time. Investigations on factors responsible for spoilage of mussel (perna viridis) meat in refrigerator (7 plus minus 2 Degree Centigrade) in term of biochemical indices indicated that Trimethyle amine (TMA), Total volatile basis (TVB), water content and pH significantly increased (P 0.001) with storage time. Results concluded that mussel meat could be preserved for 4 days up to acceptable at refrigerated temperature.
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