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.
