Development and acceptability of value-added products from green mussel (Perna viridis) in Samar, Philippines

Abstract

Green mussel (Perna viridis) is a bivalve mollusc abundantly produced in the province of Samar, Philippines. The development of value-added products from this resource will increase its utilization and marketability. Thus, this study aimed to develop a green mussel meatloaf, noodles, and spread, and determine the product acceptability. Based on the result of the sensory evaluation, meatloaf containing 70% mussel meat obtained the highest score of 7.9 among other treatments with an adjectival rating of like very much. Noodles with 30% mussel are the most acceptable among other treatments with a score of 8.2, and an adjectival rating of like very much. Spread with 20% mussel meat scored highest at 7.9 with an adjectival rating of like very much. These three most acceptable products showed no significant difference (p>0.05) with their corresponding positive control samples which are the commercial products, indicating that these mussel products could compete in the market. Furthermore, microbial test results revealed that all products were fit for human consumption, showing a lower total plate count than the microbial count limit set by the standards. Overall, this study showed that green mussels can be processed into meatloaf, noodles and spread.