Improving Meat Quality and Acceptability of Mussels and Other Shellfishes at Prolonged Depuration Period
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. However, duration of the depuration period takes toll on the shellfish meat quality. This project aims to determine the effects of prolonging the depuration period of up to 72 hours on the meat quality, as well as acceptability of shellfishes such as mussel and other commercially-available shellfish from Iloilo, Capiz and Aklan. It also attempts to use allowable food additives and enrichment agents such as sucrose and starch at different concentrations in improving its quality and acceptability such as flavor and texture while maintaining the safety levels of the product.
Rose T. Mueda
Institute of Fish Processing Technology College of Fisheries and Ocean Sciences UP Visayas email@example.com
- Can be applied by small-scale farmers
- Mussel farmers