Studies on handling and depuration of green bay mussle, Perna veridis /
Hilda C. Ballo and three others
Includes bibliographical references
This paper covers two phases of study: phase I deals on how to prolong the life of mussels out of water using different methods such as banana leaves, wet cheese-cloth, ice, and dipping in seawater. It was found possible to keep mussels alive out of water for more than four days at temperatures of 14° — 2°C with the use of ice with no considerable loss in flavor qualities and nutritive values.
Phase 11 deals on the home depuration of mussels by using clean seawater, 3% iodized salt solution, 3% coarse salt solution and tapwater. It was found that this method is effective in reducing the microbial load of mussels.