title: Commercially sterilized mussel meats (Mytilus chilensis): a study on process yield.
abstract: The processing steps most responsible for yield loss in the manufacture of canned mussel meats are the thermal treatments of precooking to remove meats from shells, and thermal processing (retorting) to render the final canned product commercially sterile for long-term shelf stability. The objective of this study was to investigate and evaluate the impact of different combinations of process variables on the ultimate drained weight in the final mussel product (Mytilu chilensis), while verifying that any differences found were statistically and economically significant. The process variables selected for this study were precooking time, brine salt concentration, and retort temperature. Results indicated 2 combinations of process variables producing the widest difference in final drained weight, designated best combination and worst combination with 35% and 29% yield, respectively. Significance of this difference was determined by employing a Bootstrap methodology, which assumes an empirical distribution of statistical error. A difference of nearly 6 percentage points in total yield was found. This represents a 20% increase in annual sales from the same quantity of raw material, in addition to increase in yield, the conditions for the best process included a retort process time 65% shorter than that for the worst process, this difference in yield could have significant economic impact, important to the mussel canning industry.
authors.affiliation: Depto de Ingeniería Quimica y Ambiental, Univ Técnica Federico Santa María, PO Box 110-V, Valparaíso, Chile. Sergio.almonacid@usm.cl
authors.forename: S
authors.initials: S
authors.lastname: Almonacid
authors.forename: J
authors.initials: J
authors.lastname: Bustamante
authors.forename: R
authors.initials: R
authors.lastname: Simpson
authors.forename: A
authors.initials: A
authors.lastname: Urtubia
authors.forename: M
authors.initials: M
authors.lastname: Pinto
authors.forename: A
authors.initials: A
authors.lastname: Teixeira
mesh_terms: D000818:Animals; D057141:Food, Preserved / Q000032:analysis* / Q000382:microbiology; D005525:Food-Processing Industry / Q000191:economics; D006358:Hot Temperature / Q000009:adverse effects; D049878:Mytilus / Q000737:chemistry* / Q000382:microbiology; D012492:Salts / Q000009:adverse effects / Q000737:chemistry; D012758:Shellfish / Q000032:analysis* / Q000191:economics / Q000382:microbiology; D013242:Sterilization / Q000379:methods*; D013997:Time Factors
chemical_list: D012492:Salts; C017082:brine