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Studies on handling and depuration of green bay mussle, Perna veridis / Hilda C. Ballo and three others

By: Contributor(s): Material type: ArticleArticlePublisher: Quezon City, Philippines : Bureau of Fisheries and Aquatic Resources , 1978Content type:
  • text
Media type:
  • computer
Carrier type:
  • online resource
ISSN:
  • 2672-2836 (Online)
Subject(s): In: Philippines. The Philippine Journal of Fisheries Volume 16, Issue no. 2 ( 1978), page 105 - 116Abstract: 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.
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Holdings
Item type Current library Collection Call number Vol info Status Date due Barcode
Journal Article Journal Article NFRDI Central Office NFRDI KMRC Indexed Materials Collection Electronic Volume 16, Issue no. 2 ( 1978), page 105 - 116 Available IMC000140
Journal Journal NFRDI Central Office NFRDI KMRC Institutional Repository Collection Electronic SH 1 .B9524 1978 vol. 16 no. 2 (Browse shelf(Opens below)) Volume 16, No. 2 (1978) Available IRC00023

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.

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