• 한국수산과학회지
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• 제53권3호
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• pp.326-333
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• 2020

To develop a value-added individually quick frozen (IQF) intermediate product from cultured sea mussel Mytilus edulis, we prepared IQF half-shelled roasted sea mussels (HRM) and IQF half-shelled boiled sea mussels (HBM). The processing conditions and quality metrics of the mussels were examined. The HRM and HBM were produced by washing and removing the byssus of raw sea mussels, followed by electric roasting or boiling. The roasted or boiled sea mussels were half-shelled, lightly washed with 3% saline water, rapidly frozen for 2 hours at -35℃, glazed, and packaged with a plastic film bag. The HRM and HBM had volatile basic nitrogen contents of 11.5 and 12.6 mg/100 g, and amino nitrogen contents of 607.9 and 534.2 mg/100 g, respectively. The HRM and HBM had hardness values of 4.31 and 2.99 kg/㎠, shearing force values of 992.2 and 507.7 g, free drip values of 8.9% and 10.2%, and expressible drip values of 7.0% and 8.1%, respectively. The free amino acid contents of the HRM and HBM were 763.1 and 560.7 mg/100 g, respectively. These results demonstrate that HRM have superior qualities compared to HBM and can serve as high-end shellfish when cooked.