The Use of Different Sodium Lactate Concentrations as a Potential Preservative to Green Mussel Meat

CHARMY JAMME A. AMPORDAN, HERA ELOISA B. REGULACION, and JULNAFE B. LIBO-ON

Philippine Science High School Western Visayas Campus – Department of Science and Technology (DOST-PSHSWVC), Brgy. Bito-on, Jaro, Iloilo City 5000, Philippines


Abstract

The short shelf life of green mussels could limit its consumption and wider distribution to the market and thus, proper storage of this product is necessary. In this study, the effects of different concentrations (1%, 2%, 3%, and 4%) of sodium lactate on the preservation of green mussels during chilled storage of nine days were determined. Changes in pH and weight loss of the mussel meat were recorded every three days. Results showed that the pH values of the treated samples are around the neutral pH (6.7 to 7.1) and are significantly higher than the untreated samples throughout the duration of storage. No significant difference was observed in the weight loss between the control and treatment groups. Thus, the results of the parameters showed that sodium lactate has the potential to be utilized as a preservative agent for meat.

Keywords: green mussels, sodium lactate, preservation, Perna viridis, shelf life


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