EFFECT OF CHLORINATED WASH WATER ON QUALITY OF HEAT SHOCKED MUSSEL MEAT |
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| Authors: | MA. PATRICIA V. AZANZA RHODORA V. AZANZA SHARON R. VENTURA |
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| Affiliation: | Department of Food Science and Nutrition College of Home Economics University of the Philippines Diliman. Quezon City, Philippines;Marine Science Institute College of Science University of the Philippines Diliman, Quezon City, Philippines |
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| Abstract: | Chlorine-assisted chilled tumble washing of green mussel meats was done using 5 and 10ppm chlorine solutions maintained at 5 and 10C for 3 min. No significant difference (P < 0.05) was established in terms of meat yield, pH, Aw or sensory qualities for tumble washed samples. The mussel meats were given sensory acceptance ratings of up to "like slightly". A 2% weight gain of mussel meats was established after washing. Heat shocking in tandem with tumble washing affected 1–3 unit log reduction in TPC and coliform counts and about a 4 log reduction in Vibrio spp. counts of mussel meats. The 2 protocols were presented as value-adding steps to improve mussel meat quality. Philippine micro- and small-scale shellfish processors and vendors were identified as potential users of the technology presented in the study. |
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