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Quality Changes of Green Mussel (Perna viridis) at Different Steaming Conditions

This study investigates the effects of different steaming temperatures (80, 90, and 100 °C) and time (2, 4, and 6 min) combinations on the quality and safety of green mussels. Analyses were conducted on steamed green mussel meat to determine the optimum steaming conditions based on its morphometric, microbiological, and physico-chemical properties. Results showed that steaming at 80 °C for 2 min provides high meat yield, reduced the total APC by 90% and decreased Escherichia coli counts by 75%. However, it is important to increase the steaming temperature to 90 °C (for 6 min) or 100 °C (for 2, 4, and 6 min) in order to eliminate Salmonella spp. and Vibrio spp. in steamed mussels. Meanwhile, increasing the steaming temperature at 100 °C (for 2, 4, and 6 min) could lower the acidity of steamed mussel meat (at pH 6.8), which may increase expressible drip loss and leaching of nutrients such as lipids and proteins. The steaming method as a thermal shocking procedure to deliver minimally-processed green mussels is a practical yet crucial in achieving safe microbiological levels without compromising its yield and physico-chemical properties.