Portal de Periódicos da CAPES

Heat shocking of Philippine green mussels, Perna viridis

2005; Wiley; Volume: 40; Issue: 7 Linguagem: Inglês

10.1111/j.1365-2621.2005.00972.x

1365-2621

Ma. Patricia V. Azanza, Rhodora V. Azanza, SHARON R. VENTURA,

Mollusks and Parasites Studies

Summary The use of different methods of heat shocking for green mussels was evaluated. These methods were heat treatment at 60 and 100 °C either in a hot water bath, in water‐saturated air or in dry heat. It was established that relaxation of the adductor muscles, which facilitates shucking, was quickest for the hot water bath treatment at both test temperatures. This treatment caused 100% of the mussels to be open at either 60 or 100 °C in 3–5 and 0.33–1 min exposure times respectively. The sensory acceptability of all the heat‐shocked mussel meats ranged from dislike slightly to like slightly. Generally, the increase in pH and water activity of the heat‐treated mussels, relative to the untreated mussels, was not statistically significant at the 5% level of significance.