149
The pasteurization process aims to inactivate vegetative cells and does not aim to
inactivate the spores of all pathogenic bacteria. This process is generally applied to
acidic foods and chilled foods.
Shucked mussels (M. galloprovincialis) were placed in a thermostable
polyethylene- polyamide pouch with lemon juice, apple vinegar, onion, salt and
black pepper., then pasteurized at 70 °C for 8 min. Pasteurized samples were stored
in a refrigerator (4 ± 1 °C). According to the results the pasteurization process
reduced the microbial load of the mussels. Authors stated that the pasteurized mussel stored at 4 °C could be safely consumed for 9 days (Tosun et al. 2018).
Canning of mussels is performed filling them into proper packaging material.
For this purpose, different materials such as tin cans, retort pouches and bottles are
used. Tin plate cans made of steel is the most used container for canning. Since tin
containers affect the sensory properties of the product, aluminium containers and tin
free containers have been developed over time. The use of rigid containers polymer
coated Tin-free Steel cans as alternative to conventional cans is one of the recent
developments. Although metal cans have the advantages of being available in different sizes, superior strength, high speed production, easy filling and closing, they
also have the disadvantages such as heavy weight and difficulty to re-closure and
disposal (Bindu et al. 2014).
Retort pouches are used as an alternative to traditional packaging materials such
as cans in the thermal processing of mussels. When compared to conventional containers retort, pouches have many advantages such as they require less space when
they stored as empty, can be easily transported, opened easily, provide fast heat
penetration during heat treatment and thus shorten the processing time which maintains the nutritional and sensory properties of the product. Other advantages are
light weight, cost effectiveness, ease of opening and reheating (Bindu et al. 2014).
Live mussels were vacuum-packed in retort pouches after washing, shucking,
removing the gut, cleaning by washing, mixing with salt and seasonings, and frying
in the electric fryer for 3 min at 170–180 °C. The retort temperature was maintained
at 121 °C. After processing the pouches to the required F0 value, they were cooled
rapidly to 55°C. The results showed that a Fo value of 9.8 and a cook value of
90 min were optimal for processing fried mussels in a retort a pouch. The product
remained in good condition after a storage period of 12 months at room temperature
(Bindu et al. 2004). Chopped mussel meat packaged in retort pouches was processed in a laboratory-scale water immersion retort, adapted for processing under
overpressure conditions. Retort temperature effects on product yield and on cook
value were evaluated by setting the F0 at 7 min. The effects of different pre-treatments (salting and marination) on the characteristics of mussels were evaluated.
Processing in retort pouches showed good performance. The salting pre-treatment
of mussel meat increased product yield after processing (Tribuzi et al. 2015).
Mussels packed in glass are usually pickled either in brine or vinegar solution. To
produce bottled mussel meat, the cooked, cleaned mussel meats are brined for up to
3 h in a 10° salt solution, drained and allowed to stand for 3 days in a vinegar and
salt solution. The meats are then packed into glass jars and covered with spiced
vinegar that has been diluted with an equal quantity of water. The jars are then
3.1 Bivalves
The pasteurization process aims to inactivate vegetative cells and does not aim to
inactivate the spores of all pathogenic bacteria. This process is generally applied to
acidic foods and chilled foods.
Shucked mussels (M. galloprovincialis) were placed in a thermostable
polyethylene- polyamide pouch with lemon juice, apple vinegar, onion, salt and
black pepper., then pasteurized at 70 °C for 8 min. Pasteurized samples were stored
in a refrigerator (4 ± 1 °C). According to the results the pasteurization process
reduced the microbial load of the mussels. Authors stated that the pasteurized mussel stored at 4 °C could be safely consumed for 9 days (Tosun et al. 2018).
Canning of mussels is performed filling them into proper packaging material.
For this purpose, different materials such as tin cans, retort pouches and bottles are
used. Tin plate cans made of steel is the most used container for canning. Since tin
containers affect the sensory properties of the product, aluminium containers and tin
free containers have been developed over time. The use of rigid containers polymer
coated Tin-free Steel cans as alternative to conventional cans is one of the recent
developments. Although metal cans have the advantages of being available in different sizes, superior strength, high speed production, easy filling and closing, they
also have the disadvantages such as heavy weight and difficulty to re-closure and
disposal (Bindu et al. 2014).
Retort pouches are used as an alternative to traditional packaging materials such
as cans in the thermal processing of mussels. When compared to conventional containers retort, pouches have many advantages such as they require less space when
they stored as empty, can be easily transported, opened easily, provide fast heat
penetration during heat treatment and thus shorten the processing time which maintains the nutritional and sensory properties of the product. Other advantages are
light weight, cost effectiveness, ease of opening and reheating (Bindu et al. 2014).
Live mussels were vacuum-packed in retort pouches after washing, shucking,
removing the gut, cleaning by washing, mixing with salt and seasonings, and frying
in the electric fryer for 3 min at 170–180 °C. The retort temperature was maintained
at 121 °C. After processing the pouches to the required F0 value, they were cooled
rapidly to 55°C. The results showed that a Fo value of 9.8 and a cook value of
90 min were optimal for processing fried mussels in a retort a pouch. The product
remained in good condition after a storage period of 12 months at room temperature
(Bindu et al. 2004). Chopped mussel meat packaged in retort pouches was processed in a laboratory-scale water immersion retort, adapted for processing under
overpressure conditions. Retort temperature effects on product yield and on cook
value were evaluated by setting the F0 at 7 min. The effects of different pre-treatments (salting and marination) on the characteristics of mussels were evaluated.
Processing in retort pouches showed good performance. The salting pre-treatment
of mussel meat increased product yield after processing (Tribuzi et al. 2015).
Mussels packed in glass are usually pickled either in brine or vinegar solution. To
produce bottled mussel meat, the cooked, cleaned mussel meats are brined for up to
3 h in a 10° salt solution, drained and allowed to stand for 3 days in a vinegar and
salt solution. The meats are then packed into glass jars and covered with spiced
vinegar that has been diluted with an equal quantity of water. The jars are then
3.1 Bivalves