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enhance sensory properties. The best results were obtained with solution containing
0.2% carrageenan. Weight increase and good sensory responses were determined
with this solution (Guldas and Hecer 2012). In another study, mussel (P. perna)
marinate was prepared using two kinds of marinate solution. In the first group, in
addition to acetic acid and salt (NaCl), soy oil, sorbic acid (maximum 0.1 g/100 g),
spices, onion and green pepper were added to the marinate solution. The second
group was prepared by adding mustard together with this mixture. All marinades
were stored at 4 °C. The data from microbiological, physicochemical, and sensory
analysis showed that the marinated mussel was stable for 50 days at 4 °C, with both
formulations (Aveiro et al. 2007).
Drying and Smoking of Mussels
Drying is the removal of water content to safe levels that can slow down the actions
of enzymes, bacteria, yeasts, and moulds. The effects of heating on the activity of
microorganisms and enzymes are also important when food is dried. Research on
the drying process in the food industry has three goals: economic considerations,
environmental concerns, and product quality aspects (Nguyen et al. 2014). Like
other dried seafood, dried shellfish has been commonly produced and consumed in
Asia due to its convenient for storage and transportation. Drying of mussel meat
increases the value of this product and extends the shelf life. Tribuzi and Laurindo
(2015) dried the cooked mussels (P. perna) in different methods and examined the
effects of these methods on the rehydration capacity of the product. For this purpose, the live mussels were cooked at 100 °C for 5 min, cooled and separated from
their shells and dried by three different methods (freeze drying, vacuum drying and
air drying). In this study, it has been shown that it is possible to obtain good quality
product in shorter time than in air and vacuum drying by freeze drying method
under working conditions.
Fig. 3.2 Marinated mussel
3 Molluscan Shellfish
enhance sensory properties. The best results were obtained with solution containing
0.2% carrageenan. Weight increase and good sensory responses were determined
with this solution (Guldas and Hecer 2012). In another study, mussel (P. perna)
marinate was prepared using two kinds of marinate solution. In the first group, in
addition to acetic acid and salt (NaCl), soy oil, sorbic acid (maximum 0.1 g/100 g),
spices, onion and green pepper were added to the marinate solution. The second
group was prepared by adding mustard together with this mixture. All marinades
were stored at 4 °C. The data from microbiological, physicochemical, and sensory
analysis showed that the marinated mussel was stable for 50 days at 4 °C, with both
formulations (Aveiro et al. 2007).
Drying and Smoking of Mussels
Drying is the removal of water content to safe levels that can slow down the actions
of enzymes, bacteria, yeasts, and moulds. The effects of heating on the activity of
microorganisms and enzymes are also important when food is dried. Research on
the drying process in the food industry has three goals: economic considerations,
environmental concerns, and product quality aspects (Nguyen et al. 2014). Like
other dried seafood, dried shellfish has been commonly produced and consumed in
Asia due to its convenient for storage and transportation. Drying of mussel meat
increases the value of this product and extends the shelf life. Tribuzi and Laurindo
(2015) dried the cooked mussels (P. perna) in different methods and examined the
effects of these methods on the rehydration capacity of the product. For this purpose, the live mussels were cooked at 100 °C for 5 min, cooled and separated from
their shells and dried by three different methods (freeze drying, vacuum drying and
air drying). In this study, it has been shown that it is possible to obtain good quality
product in shorter time than in air and vacuum drying by freeze drying method
under working conditions.
Fig. 3.2 Marinated mussel
3 Molluscan Shellfish