Abstract
ABSTRACT Commercial production of refrigerated shucked mussels (SM) in Greece presents several challenges that are associated with short shelf-life, lack of taste and development of brown color in the filling medium. To overcome these problems an alternative mussel body recovery process in combination with different filling media, namely brines and white vinegar solutions of various concentrations, was used for the production of SM. A 2-fold to 5-fold increase in the shelf-life of the various SM products was observed when compared against control, while significant improvements were also found in both taste and visual appearance of the products.
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