Preparation of mussel marinade
Data(s) |
1989
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Resumo |
A simple and cheap process for the preservation of mussel meat by marinading is described. The method involves blanching the mussel meat shucked from depurated live mussels in 3% boiling sodium chloride solution for 5 min followed by preserving it in a solution containing 3% acetic acid and 3% sodium chloride. The product stored in closed glass jars has a storage life of approximately 16 weeks at room temperature (23-30°C), after which the quality began to deteriorate. Texture of the meat is least affected and closely resembles that of the fresh meat. |
Formato |
application/pdf |
Identificador |
http://aquaticcommons.org/18842/1/FT26.2_119.pdf Unnikrishnan Nair, T.S. and Joseph, K.G. and Muraleedharan, V. and Kalaimani, N. (1989) Preparation of mussel marinade. Fishery Technology, 26(2), pp. 119-121. |
Idioma(s) |
en |
Relação |
http://aquaticcommons.org/18842/ |
Palavras-Chave | #Fisheries |
Tipo |
Article NonPeerReviewed |