Development of depuration and relaying techniques for Philippine green mussel
This project deals on the development of depuration and relaying techniques for mussel to ensure high quality and safety of the product.
Primary Processing Techniques for Philippine green mussels
This project will deal on the development of primary processing techniques to improve the quality of depurated/relayed mussels and it will take into consideration packaging of mussels for bulk transport, and storage prior to its further processing.
This project deals on pilot testing the mussel depuration and relaying techniques in three mussel growing areas with varying bacterial load.
Low-Salt Fermented Mussel Sauce as a Potential Functional Food and Ingredient
The final product will be packed using institutional packaging materials and will assess its function in protecting the nutritional components and properties of the product as well as its shelf stability at ambient conditions.
Depurated shellfishes has recently resulted to a high consumer demand in the market. This post-harvest intervention has resulted to a cleaner and safer shellfishes for human consumption.