Food safety and shelf life of cooked meat of brown mussel, Perna perna (Linnaeus, 1758) stored under different temperatures
2017
Velammal, A. | Saritha, K. | Immaculate, J. K. | Jamila, P.
Food safety of shucked meat of brown mussel (Perna perna) stored under three different temperature conditions, ambient (28°C), refrigerated (°C) and frozen state (-5°C) was analyzed using sensory, microbiological and biochemical methods. The shelf life of the mussel was observed to be 14 hours at ambient temperature, 7 days at refrigeration temperature (4°C) and 6 weeks at frozen temperature (-5°C). Mussels stored at -5°C had the most acceptable quality. The total heterotrophic bacterial count of frozen mussel was 1.7 X 104 CFU/g and Trimethylamine – Nitrogen and Total Volatile Base - Nitrogen values were 7.81 mg/100g and 17.59 mg/100g respectively. The pH stayed near neutral till the end of the 5th week. The limits of freshness stated here were mostly within the proposed limits of acceptability by some international quality standard organization for marine sea foods.
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