Technical and Economic Optimization of Production Processes of Cooked Mussel Flesh

Summary:
Production of cooked mussel flesh is an attractive opportunity to reduce losses associated with management of fresh mussel production. Indeed, cooking mussels can retain their initial quality and once peeled their flesh can be frozen or pickled and sold for various uses. The project's objective was to optimize the production processes of cooked mussel flesh and finished products with a steam pressure cooker, an adaptation of Dutch technology. The effect of the operating parameters were tested on the rate of peeling, yield, quality of the cooked flesh and finished product, for 3 categories of mussels. In light of the results obtained, standards were developed for small size mussels as well as for larger ones. Throughout the tests, the peeling rate was located above recommendations (98%). Further tests are needed to obtain optimal results. This cooking technique is very promising as being attractive for processing and marketing of blue mussel in Canada.

Project Lead: Société de développement de l’industrie maricole inc. (SODIM)

Total project cost: $68,212

DFO-AIMAP Contribution: $36,000

Other Financial Support:

• Recipient: Société de développement de l’industrie maricole inc. (SODIM)
• Centre technologique des produits aquatiques (CTPA)
• Industry

For more information about this project, please contact the regional coordinator.

Quebec Region: Pierre.Lauzier@dfo-mpo.gc.ca