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Mussel Meat (mussel + meat)

Distribution by Scientific Domains
Chemistry100%

Selected Abstracts

Optimization of the Enzymatic Hydrolysis of Mussel Meat

JOURNAL OF FOOD SCIENCE, Issue 1 2010
Vanessa M. Silva
ABSTRACT:, Mussel meat was subjected to enzymatic hydrolysis using Protamex. The relationship of temperature (46 to 64 °C), enzyme : substrate ratio (0.48% to 5.52%), and pH (6.7 to 8.3) to the degree of hydrolysis were determined. The surface response methodology showed that the optimum conditions for enzymatic hydrolysis of mussel meat were pH 6.85, temperature 51°C, and enzyme : substrate ratio of 4.5%. Under these conditions a degree of hydrolysis of 26.5% and protein recovery of 65% were obtained. The produced hydrolysate, under optimum condition, was characterized in terms of chemical composition, electrophoretic profile, and amino acid composition. Practical Application: The practical application of mussel meat hydrolysate is its use as flavoring in products such as soups, sauces, and special beverages. In addition, the product is partially digested and has great nutritional value due to its good amino acid profile and thus can be used as a food supplement in special diets. [source]

Heat shocking of Philippine green mussels, Perna viridis

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 7 2005
Ma. Patricia V. Azanza
Summary The use of different methods of heat shocking for green mussels was evaluated. These methods were heat treatment at 60 and 100 °C either in a hot water bath, in water-saturated air or in dry heat. It was established that relaxation of the adductor muscles, which facilitates shucking, was quickest for the hot water bath treatment at both test temperatures. This treatment caused 100% of the mussels to be open at either 60 or 100 °C in 3,5 and 0.33,1 min exposure times respectively. The sensory acceptability of all the heat-shocked mussel meats ranged from dislike slightly to like slightly. Generally, the increase in pH and water activity of the heat-treated mussels, relative to the untreated mussels, was not statistically significant at the 5% level of significance. [source]