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

Bindhu J.; Srinivasa Gopal T.K.; Joseph A.C.; Nair T.S.U.; George Joseph K.

doi:10.56093/ft.v39i2.18031

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

88 / 48

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

https://doi.org/10.56093/ft.v39i2.18031

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.

Downloads

Download data is not yet available.

Downloads

Submitted

2012-05-22

Published

2025-06-10

Issue

Vol. 39 No. 2 (2002)

Section

Articles

License

How to Cite

J., B., T.K., S. G., A.C., J., T.S.U., N., & K., G. J. (2025). Effect of Vacuum Packaging on the Shelf life of Fried Mussel, Pema viridis (Linnaeus) in Flexible Packaging Material. Fishery Technology, 39(2). https://doi.org/10.56093/ft.v39i2.18031