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Development of new processed mussel product using local mussel species (Perna viridis)

Authors:

M. C. N. Jayasooriya ,

Sabaragamuwa University of Sri Lanka, LK
About M. C. N.
Dept. of Food Science & Technology (MFST), Faculty of Applied Sciences
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Vigith S Jayamanne,

University of Ruhuna, Kamburupitiya, LK
About Vigith
Faculty of Agriculture
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M.T.N. Ranathunge

Sabaragamuwa University of Sri Lanka, LK
About M.T.N.
Dept. of Food Science & Technology (MFST), Faculty of Applied Sciences
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Abstract

Perna species (Perna perna and Perna viridis) are commonly found edible mussel species around the margin of territorial sea of Sri Lanka It is seasonal seafood available only in few months per year have being experimentally cultured not commercialized as a processed mussel product yet. In this research, three mussels products (321, 654 and 987) were developed only vary with added citric acid amount (3g, 4g and 5g) and organoleptic properties of three citric acid treated bottle mussel products were investigated; nutritional and shelf-life were determined only for best product. Mussels (Perna viridis) harvesting was done in consecutive three days; extracted mussel flesh was stored under -10 0C. The processed product is having net weight of 115 g of cooked mussel and 85 mL of brine solution. Hot filling was done in all the time and stored in the room temperature. Semi trained 30 sensory panelist were used to determine the organoleptic qualities of the products subjectively and the best product was selected through Friedman non-parametric test. The color and texture sensory attributes were shown only the significant different (P<0.05) such as 0.001 and 0.035 respectively; sensory attributes such as appearance, odor, taste, after taste and overall acceptability have received to the P values which may higher than to the 0.05 significant levels (P > 0.05) such as 0.093, 0.152, 0.099, 0.850 and 0.106 respectively. The product 654 has received the highest sum of rank in all the time and considered as the best product. It having 6 months of expected shelf-life; no quality defects recorded until 20th week of shelf-life and having 73.70%, 16.65% and 2.60% of moisture, crude-protein and crude-fat percentages respectively.

DOI: http://dx.doi.org/10.4038/suslj.v13i1.7673

Sabaragamuwa University Journal 2014; V. 13 No. 1 pp 57-64

DOI: http://doi.org/10.4038/suslj.v13i1.7673
How to Cite: Jayasooriya, M.C.N., Jayamanne, V.S. & Ranathunge, M.T.N., (2014). Development of new processed mussel product using local mussel species (Perna viridis). Sabaragamuwa University Journal. 13(1), pp.57–64. DOI: http://doi.org/10.4038/suslj.v13i1.7673
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Published on 24 Nov 2014.
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