Effect of Vacuum Packaging on the Shelf life of Fried Mussel, Pema viridis (Linnaeus) in Flexible Packaging Material


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Authors

  • Bindhu J. Central Institute of Fisheries Technology, Cochin
  • Srinivasa Gopal T.K. Central Institute of Fisheries Technology, Cochin
  • Joseph A.C. Central Institute of Fisheries Technology, Cochin
  • Nair T.S.U. Central Institute of Fisheries Technology, Cochin
  • George Joseph K. Central Institute of Fisheries Technology, Cochin

Keywords:

Fried mussel, vacuum packaging, storage

Abstract

A method for preservation of fried mussel, Pema viridis (Linnaeus) at ambient temperature was developed. Live mussels from rocky structures of the North Kerala waters were collected, and the meat shucked from them was used for preparation of samples. The cleaned meat was deep-fried in refined vegetable oil at 170-180oC for 6 minutes in an electric fryer. Roasted condiments were added to fried mussel meat and was packed under vacuum and in air in flexible pouches made of 12 |i plain polyester laminated with 118 (.1 LD-HD co-extruded films. The samples packed under vacuum had a storage life of 9 months and those packed in air were acceptable for a period of 6 months.

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Issue

Vol. 39 No. 2 (2002)

Section

Articles

License

Copyright rests with the Society of Fisheries Technologists (India).

How to Cite

J., B., T.K., S. G., A.C., J., T.S.U., N., & K., G. J. (2012). Effect of Vacuum Packaging on the Shelf life of Fried Mussel, Pema viridis (Linnaeus) in Flexible Packaging Material. Fishery Technology, 39(2). https://epubs.icar.org.in/index.php/FT/article/view/18031