Preparation of mussel marinade


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Authors

  • Unnikrishnan Nair, T.S., Joseph, K.G., Muraleedharan, V. and Kalaimani, N.

https://doi.org/10.56093/ft.v26i2.118380

Abstract

A simple and cheap process for the preservation of mussel meat by marinading is described. The method involves blanching the mussel meat shucked from depurated live mussels in 3% boiling sodium chloride solution for 5 min followed by preserving it in a solution containing 3% acetic acid and 3% sodium chloride. The product stored in closed glass jars has a storage life of approximately 16 weeks at room temperature (23-30°C), after which the quality began to deteriorate. Texture of the meat is least affected and closely resembles that of the fresh meat.

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Submitted

2021-11-27

Published

2021-11-27

How to Cite

Kalaimani, N., U. N. T. J. K. M. V. and. (2021). Preparation of mussel marinade. Fishery Technology, 26(2). https://doi.org/10.56093/ft.v26i2.118380
Citation