148
it was effective in reducing weight loss. In another study, polyphosphates reduced
the amount of expressible moisture of the muscles (Paredi et al. 1996). Ablett et al.
(1986) have investigated the usefulness of ascorbic acid and chelating agents in
retarding sensory deterioration and progression of oxidative rancidity in frozen
cooked mussels. Ascorbic acid with and without chelating agents was found effective in preventing of oxidative rancidity of mussels (M. edulis) at −12 °C for
20 weeks. However, these agents showed no effect in preventing sensory deterioration of mussel meats under the same conditions. Storage at −30 °C maintained
sensory quality and demonstrated less progression of lipid oxidation compared with
mussels held at −12 °C.
Thermal Processing of Mussels
Thermal processing is a method of preserving food by heating in sealed containers
to eliminate microbial pathogens at a given time and temperature. Thermal processing includes packing the material with oil or brine within a metal can, bottle, or
pouch, sealing the container completely and heating to kill most microorganisms in
the products.
Sterilisation and pasteurization are two main temperature categories employed in
thermal processing. In addition, the thermal treatment can be divided into categories
depending on the temperature, method, equipment, fish species, packaging method
or microbial target to be applied.
Sterilization is a classic thermal method aiming inactivation of all pathogenic
bacteria and their spores and performing at temperatures ranging from 110 to
135 °C. Mussel meat is suitable for canning in oil, brine, and sauces (Skipnes 2014).
After depuration, the whole live mussels are either heated in open containers or
steamed in the autoclave until the meat has a structure in which it can be easily
shucked. Shucked mussels are boiled for 5 min in brine after washing thoroughly.
Boiled meats are filled in cans, filling fluid such as oil or brine added, exhausted and
heat process in steam is done. Once mussel meats are packed into the open cans, hot
liquid brine, consisting of an aqueous solution of 1–3% salt and 0.1% citric acid is
added to each can at a temperature of 75 °C (Almonacid et al. 2012).
The canning process of mussels requires two types of heat treatment. The first is
the pre-cooking stage. This is done in hot water or steam at about 100 °C. As for the
latter, after the filling of the mussels in cans, thermal sterilization is applied in pressurized retorts at 115–125 °C (Almonacid et al. 2015). The primary purpose of the
precooking step is to separate the mussel shells from their valves, facilitate the manual removal of mussel meats.
According to Holdsworth and Simpson (2007), the thermal sterilization of filled
and sealed cans is carried out at a specific time to ensure fo = 6 min lethality at
110–130 °C. After heat treatment, cooling with water at 19–21 °C is carried out.
Finally, the cans are stored at room temperature. Under these conditions, they have
a shelf life of 4 months.
3 Molluscan Shellfish
it was effective in reducing weight loss. In another study, polyphosphates reduced
the amount of expressible moisture of the muscles (Paredi et al. 1996). Ablett et al.
(1986) have investigated the usefulness of ascorbic acid and chelating agents in
retarding sensory deterioration and progression of oxidative rancidity in frozen
cooked mussels. Ascorbic acid with and without chelating agents was found effective in preventing of oxidative rancidity of mussels (M. edulis) at −12 °C for
20 weeks. However, these agents showed no effect in preventing sensory deterioration of mussel meats under the same conditions. Storage at −30 °C maintained
sensory quality and demonstrated less progression of lipid oxidation compared with
mussels held at −12 °C.
Thermal Processing of Mussels
Thermal processing is a method of preserving food by heating in sealed containers
to eliminate microbial pathogens at a given time and temperature. Thermal processing includes packing the material with oil or brine within a metal can, bottle, or
pouch, sealing the container completely and heating to kill most microorganisms in
the products.
Sterilisation and pasteurization are two main temperature categories employed in
thermal processing. In addition, the thermal treatment can be divided into categories
depending on the temperature, method, equipment, fish species, packaging method
or microbial target to be applied.
Sterilization is a classic thermal method aiming inactivation of all pathogenic
bacteria and their spores and performing at temperatures ranging from 110 to
135 °C. Mussel meat is suitable for canning in oil, brine, and sauces (Skipnes 2014).
After depuration, the whole live mussels are either heated in open containers or
steamed in the autoclave until the meat has a structure in which it can be easily
shucked. Shucked mussels are boiled for 5 min in brine after washing thoroughly.
Boiled meats are filled in cans, filling fluid such as oil or brine added, exhausted and
heat process in steam is done. Once mussel meats are packed into the open cans, hot
liquid brine, consisting of an aqueous solution of 1–3% salt and 0.1% citric acid is
added to each can at a temperature of 75 °C (Almonacid et al. 2012).
The canning process of mussels requires two types of heat treatment. The first is
the pre-cooking stage. This is done in hot water or steam at about 100 °C. As for the
latter, after the filling of the mussels in cans, thermal sterilization is applied in pressurized retorts at 115–125 °C (Almonacid et al. 2015). The primary purpose of the
precooking step is to separate the mussel shells from their valves, facilitate the manual removal of mussel meats.
According to Holdsworth and Simpson (2007), the thermal sterilization of filled
and sealed cans is carried out at a specific time to ensure fo = 6 min lethality at
110–130 °C. After heat treatment, cooling with water at 19–21 °C is carried out.
Finally, the cans are stored at room temperature. Under these conditions, they have
a shelf life of 4 months.
3 Molluscan Shellfish