THE QUALITY OF THE MUSSEL (Perna perna) SUBMITTED TO COMBINED PROCESSING OF COOKING, FREEZING AND STORAGE

Abstract

Mussels Perna perna cultivated and commercialized in the city of Ubatuba, SP (BRAZIL) were submitted to the processing by cooking, freezing and storage.  The freezing point, freezing speed and freezing curves were determined in mussels without a part of the shell, being also evaluated the microbiological and physicochemical quality of the product. The processing of the mussel was started with the immersion in boiling water per 10 minutes allowing the withdrawal of the shells, being then, frozen IQF (Individually Quick Frozen), using the method of freezing by forced air. The curve of freezing of the mussel presented typical general form, with the freezing point placing itself around zero to -1.5ºC, the freezing speed, varied from 2.0 cm.h-¹ to 3.3 cm.h-¹ as the disposal inside of freezing chamber. There was no changes on the physicochemical quality after cooking, freezing and storage processes. In relation to the microbiological quality, all the mussel samples in natura were between the microbiological standards established by the Brazilian legislation. Salmonella sp and Vibrio parahaemolyticus had not been isolated in none of the fresh mussel samples, cooked, frozen and stored. The thermal treatment controlled the fecal coliforms, as well as reduced the values of total coliforms counting. The frozen mussel did not present Staphylococcus aureus and the counting of total coliforms decreased. It was concluded that the processing of the mussel through cooking, freezing and storage assures the microbiological, and physicochemical quality of the product, which can be adopted as standard for the industry.