Effect of chlorinated wash water on quality of heat shocked mussel meat

摘要

Chlorine-assisted chilled tumble washing of green mussel meats was done using 5 and 10 ppm chlorine solutions maintained at 5 and 10C for 3 min. No significant difference (P < 0.05) was established in terms of meat yield, pH, Aw or sensory qualities for tumble washed samples. The mussel meats were given sensory acceptance ratings of up to "like slightly". A 2% weight gain of mussel meats was established after washing. Heat shocking in tandem with tumble washing affected 1-3 unit log reduction in TPC and coliform counts and about a 4 log reduction in Vibrio spp. counts of mussel meats. The 2 protocols were presented as value-adding steps to improve mussel meat quality. Philippine micro- and small-scale shellfish processors and vendors were identified as potential users of the technology presented in the study.