Chemical analysis and sensory evaluation of depurated mussels
1985
Guzman, D.L. de | Mabesa, L.B. (Philippine Council for Agriculture and Resources Research and Development, Los Banos, Laguna)
Moisture, fat, protein and sensory quality attributes of mussels depurated in stagnant water and sucrose solution (200 ppm) and water and sucrose solution changed every 2 hours were saturated. The moisture content of the depurated mussels did not differ significantly but significant differences in fat and protein contents were observed after 24 hours. Sensory evaluation indicated that color, texture, flavor and general acceptability were not affected by the depuration methods employed in the study
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