Development of meatloaf, sausage and dried green mussel (Perna viridis) products Item Type article Authors Doncillo, Leonora; Combras, Nilda Download date 01/10/2021 23:40:55 Link to Item http://hdl.handle.net/1834/40348 Journal of Academic Research 02:4(2017), pp. 41-54 Development of Meatloaf, Sausage and Dried Green Mussel (Perna viridis) Products Leonora Doncillo* & Nilda Combras College of Fisheries and Marine Sciences, Samar State University, Philippines *[email protected] Abstract: The paper presents the quality attributes of three green bay mussel (Perna virides) namely; tahongganisa (sausage), embutido (meatloaf) and dried mussel. The original formulation was enhanced by adding white fish meat to the meatloaf and sausage mixture which has improved taste and color of the final product. Dried mussel received the highest acceptability but is relatively more pricy than the first two products. Each serving size of the sausage contains 4% vitamin A and 10% iron; meatloaf contains 4% Vitamin A, 2% calcium and 20% iron and dried mussel has 4% Vitamin A, 8% calcium and 50% iron. The shelf life of dried mussel at normal temperature is about five months while the meatloaf and sausage stored at -14oC will last 16 and 18 months respectively. Keywords: value added, tahong, marine products, post processing, food 1. Introduction reducing contamination or growth spoilage organisms. The green bay mussel is one of the major products of Eastern Visayas Region in Green mussel and other mollusk are the Philippines with major producer located susceptible to seasonal an environmental at the municipality of Jiabong Samar, factors and are highly perishable (Farber & Philippines (NSCB, 2006). Production of Todd, 2000; CMFRI, 1980). The occurrence green mussel peaked in the Philippines of harmful algal bloom may pose problems sometime in 2012 with around 26,000 on the gathering of the resource as mussels metric tons to about 16,000 in 2015 (BAS, are filter feeder and consume algae (Riisgard 2016). Even with the decline in production, et al., 2011). However, this can be resolved there is still huge supply forcing many by the government programs thru strict mussel producers to sell their harvest at a monitoring of the harvest ground and apply much lower price to avoid wastage or depuration techniques (Lee et al., 2008; spoilage. Value-added products from green CMFRI, 1980). Another approach is to bay mussel will, therefore, benefit the adopt new culture technology such the farmers. hanging raft method (Zuraek, 2016) or bamboo tray module (Cebu, 2016; Gomba & Mussels are highly perishable products Cebu, 2016) which can reduce the impact of that require intensive care if the quality is to Harmful Algal Bloom (HAB) and improved be maintained after harvesting whether they volume of production. During lean season, are supplied fresh or in processed form. people are deprived of a good source of Post-harvest handling should aim at nutrition and considerable source of income. JOURNAL OF ACADEMIC RESEARCH Vol. 02 No. 4 Green mussel (Perna viridis) contain Raw materials specifically the green 36.15% protein, 24.54% carbohydrates and mussel meat were all sourced from Jiabong and 19.72 % lipid (Saritha et al., 2015). Essential Catbalogan City, Samar. Fresh mussel was Amino acids were found to be higher than thoroughly cleaned and cooked it by steaming the non-essential amino acids; it has seven (no water added) for about 20 minutes or until the shell is fully opened. The steamed meat was vitamins in vitamins A and C are the removed from its shell, and then the byssal highest. There are also six macro minerals threads are removed using scissors or knife. and two trace minerals. These properties After which the meat was immediately made green mussel a valuable food source processed into the three products or refrigerated for human consumption especially because to prevent spoilage. of its high-quality protein and well-balanced nutritional composition (ibid). 3.2 Production of Sausage, Meatloaf, and There are many forms of post- Dried Green Bay Mussel processing of mussel as practiced in many parts of the world. Canned, frozen, 3.2.1. Sausage and Meatloaf Production marinated, smoked, dried, processed into powder, and pickled (CMFRI, 1980). In the The production process is presented Philippines, the mussel is processed into and illustrated in a registered utility model at crackers or bottled like the adobong tahong the Intellectual Property Office of the (NSCB, 2006). Philippines (IPOPHL). The utility model registration number of green mussel sausage 2. Objectives and meatloaf are PH/2/2014/661 and PH/2/2014/663 (Doncillo et al., 2014). The The paper aimed at improving the procedure for sausage production includes quality attributes of green bay mussel cleaning of green mussel, precooking, (Perna virides) sausage, meatloaf, and dried shucking, grinding, mixing of ingredients, meat, specifically; chilling, stuffing, packaging, and storage. On the other hand, meatloaf process 2.1 Standardize the formulation of the value- includes cleaning, steaming, shucking, added products, weighing, mixing of ingredients, chilling, foil packing, steaming again, cooling, and 2.2 Determine consumer product storage. acceptability 3.2.3 Drying Procedure 2.3 Establish storage stability The drying is best achieved if a cabinet 3. Methodology dryer is used. Relying on the sun may result in spoilage especially during rainy or cloudy The products were formulated and days. Exposure to air and insects also affects initially tested at the SSU-COFMAS, and shelf life. The following are the process of better samples were introduced to drying of mussel. consumers in Eastern Visayas and Quezon City, Philippines. Raw material. Freshly harvested mussel was bought from mussel farmers. 3.1 Preparation of the Raw Materials Doncillo & Combras (2017) 42 JOURNAL OF ACADEMIC RESEARCH Vol. 02 No. 4 Cleaning and washing and sorting. Cleaning attributes and for general acceptability was performed to remove adhering dirt such according to hedonic (1-9) scale. as mud, sand or pieces of shells on the mussel. This was done through brushing or Trial formulations were performed scraping until thoroughly clean. It will be repeatedly until the product meets the pre- washed four times with fresh water. Small set qualities. Fish meat and other ingredients size mussel (1-2 in) were separated from the were added to the existing product big ones (3-4). Smaller sizes will be dried formulation to enhance its flavor and color. whole while bigger sizes will be prepared by Depending on the white meat used, nutrients splitting before drying. may also be further enhanced. Pre-cooking. This will be done through 3.4 Maintenance of Raw Materials steaming. Small and big sized mussel must be cooked separately. Mussels are a perishable commodity and require careful handling and processing. Shucking. Mussel meat is removed from its Maintenance of low temperature is shell. Byssal threads are also removed. necessary to control quality changes of the product. It is necessary to store unprocessed Marinating. The smaller size mussel meat is raw material as well as the processed soaked in the formulated marinade for one product inside freezers or chillers during and hour, while the split mussel meat is soaked after production. in 25% brine solution only. 3.5 Packaging Materials and Methods Draining. After marinating and brining, the mussel meats are drained in a colander to Different packaging materials were remove excess moisture. considered for the three (3) products. In Tahong Longganisa, a synthetic casing was Drying. This process employed both used as the primary packaging material. The artificial and natural sun drying. The cabinet product is packed in six or 12 using the PE drier for fish products can also be used in bags. For Tahong Embutido, the primary drying mussel. In this project, dying of product packaging is an aluminum foil and mussel meat utilizes a fabricated solar dryer placed individually in a secondary to avoid contamination due to dust and packaging like a PE bag. Dried Tahong insects primarily fly. Drying time depends packaging uses PE bags and vacuum on the weather condition and drier used. packed. Quantity varies per pack. 3.3 Product Development and Tasting The said packaging was submitted to DOST-ITDI for evaluation. Suggested The product concepts were based on packaging materials, as well as label design, similar existing products using other meat. was the one selected. The mussel-based products were subjected to descriptive sensory evaluation by ten 3.5 Assessment of the Products laboratory-trained panelists for various quality attributes. Score cards were The products were subjected to the developed, and ideal qualities were set. proximate analysis: moisture and ash Scores were assigned to some quality (AOAC, 1975), crude protein (modified Kjeldahl method), crude fat (Soxhlet Doncillo & Combras (2017) 43 JOURNAL OF ACADEMIC RESEARCH Vol. 02 No. 4 Method), an estimate of carbohydrate (by appropriate label and packaging materials, difference) and Chloride as NaCl by establish shelf life and perform financial Volhard method (Christian, 1978). For dried analysis. products, water activity was determined using Luft aw- meter) to estimate packaging 4.1 Production Standardization and storage requirements. The original formulation developed Assessment for safety and storage in 2006 was evaluated together with two properties of products will be conducted new formulations developed based on using microbiological methods: Coliforms recommendations from the previous study (MPN) for raw materials, Total Plate Count (Doncillo: 2006). The formulations were (TPC) and Molds and Yeast Count (MYC), subjected to the sensory evaluation and Sensory Evaluation Scorecard for performed by ten trained tasters as the Storage Study. panelist. Table 1 and 2 shows the summary of the sensory evaluation conducted. 3.6 Shelf-Life Testing Dried Mussel. Based on the results, D3 Packed samples were monitored at garnered the highest acceptability rating of regular interval of seven days for three 8.3 or "liked very much." The color of the months or until rejection.