Color,Yield, and Texture of Heat and High Pressure Processed Mussels During Ice Storage |
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| Authors: | Sravani Gupta Mohammed M Farid Graham C Fletcher Laurence D Melton |
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| Institution: | 1. The New Zealand Institute for Plant &2. Food Research Limited, Auckland, New Zealand;3. Department of Chemical &4. Materials Engineering, University of Auckland, Auckland, New Zealand;5. School of Chemical Sciences, University of Auckland, Auckland, New ZealandSravani.Gupta@plantandfood.co.nz;7. Department of Chemical &8. School of Chemical Sciences, University of Auckland, Auckland, New Zealand |
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| Abstract: | High pressure processing (HPP) can shuck (open) shellfish, saving labor while conferring food safety and yield benefits. Mostly male New Zealand Greenshell? mussels (Perna canaliculus) were HPP-shucked (3 min at 500 MPa, 30°C) and assessed during 6-days’ ice storage (0°C) for cooked yield, color, and texture compared with heat processed (1 min at 70°C) and untreated samples. HPP-treated mussels had improved yields but lost more weight during ice storage. Male mussels from all treatments became darker with ice storage. HPP-treated mussels had firmer adductor muscles, while their guts required higher maximum force but less energy to puncture them. |
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| Keywords: | mussel high pressure processing (HPP) color texture yield |
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