Abstract
Perna species (Perna perna and Perna viridis) are commonly found edible mussel species around the margin of territorial sea of Sri Lanka It is seasonal seafood available only in few months per year have being experimentally cultured not commercialized as a processed mussel product yet. In this research, three mussels products (321, 654 and 987) were developed only vary with added citric acid amount (3g, 4g and 5g) and organoleptic properties of three citric acid treated bottle mussel products were investigated; nutritional and shelf-life were determined only for best product. Mussels (Perna viridis) harvesting was done in consecutive three days; extracted mussel flesh was stored under -10 0C. The processed product is having net weight of 115 g of cooked mussel and 85 mL of brine solution. Hot filling was done in all the time and stored in the room temperature. Semi trained 30 sensory panelist were used to determine the organoleptic qualities of the products subjectively and the best product was selected through Friedman non-parametric test. The color and texture sensory attributes were shown only the significant different (P<0.05) such as 0.001 and 0.035 respectively; sensory attributes such as appearance, odor, taste, after taste and overall acceptability have received to the P values which may higher than to the 0.05 significant levels (P > 0.05) such as 0.093, 0.152, 0.099, 0.850 and 0.106 respectively. The product 654 has received the highest sum of rank in all the time and considered as the best product. It having 6 months of expected shelf-life; no quality defects recorded until 20th week of shelf-life and having 73.70%, 16.65% and 2.60% of moisture, crude-protein and crude-fat percentages respectively. DOI: http://dx.doi.org/10.4038/suslj.v13i1.7673Sabaragamuwa University Journal 2014; V. 13 No. 1 pp 57-64
Highlights
Sri Lanka is an island, located in the Indian ocean on the southeast of India, between 5°55’and 9°51’ N latitude, and 79°41’ and 81°53’ E longitude
It is nearly 10% higher than to the moisture percentage of moist heated blue mussel nearly 61.15% (US National Nutrient Database, 2012) and 76% - 84% of moisture percentage was recorded by the Asian hard clams of Meretrix lusoria (Karnjanapratum, et al, 2013)
Prepared product has recorded less crude protein percentage than moist heated blue mussels recorded 23% of crude protein percentage (US National Nutrient Database, 2012), 20.5% of protein percentage was recorded in Perna perna mussel cultivated in Ubatuba, Sao-Paulo state in brazil (Tavaras, et al, 1998) and 9% - 12.75% of crude protein level recorded by the Asian hard clams of Meretrix lusoria in coast of Andaman Sea (Karnjanapratum, et al, 2013)
Summary
Sri Lanka is an island, located in the Indian ocean on the southeast of India, between 5°55’and 9°51’ N latitude, and 79°41’ and 81°53’ E longitude. 1 pp 57-64 margin of territorial sea of the country, among the Perna species Perna perna and Perna viridis are more common. Its area is approximately 65,000 km and having 1,620 km costal line (Joseph, 2008) Perna species are commonly found edible mussel species around the Sabaragamuwa University Journal 2014, V. These mussels are less salinity tolerated; Perna viridis is a commonly found in North-West cost from Negambo to Mannar and Southern cost area especially from Galle to Panadura. Perna species have being experimentally cultured in the country but not commercialized yet as a value added processed mussel product. It will be facilitated to implementation of better income generation by selling processed product than selling of raw product
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