The Canning Styles, Microbial Stability, and Acceptability of Canned Mussel
Keywords:
Canning Styles, Microbial Stability, Acceptability, MusselAbstract
The study is envisioned to determine the effects of canning style on the microbial stability and acceptability of the canned mussel. A Quasi Experimental Design was used to determine the degree of acceptability, microbial stability, the most appropriate canning styles and procedure, and to realize a workable manual for Tahong Canning, so that the development of the tahong canning industry can take its course. The results of the study reveals that five styles used to canned tahong were all acceptable and fit for human consumption, since the bacterial count was less than thirty (30). Therefore, the five styles used in canning tahong (Tahong in Chili Sauce, Tahong in Adobo, Tahong in Tomato Sauce, Tahong in Sweet and Sour Sauce, and Tahong in French Styles) are appropriate in canning tahong in commercial scale. The finding provided the necessary insights and information in the formulation of a Manual for Canning Tahong. The Manual can now serve as an entry point in the operation of tahong canning plant/factory leading to the development of tahong canning industry in the province of Samar.Both sensory evaluation and microbial analysis provided very vital and wanting information that is, the five styles were all acceptable and that the four attributes (color, odor, flavor, and texture) did not affect the acceptability of the canned product. The number of microorganisms did not in any way affect the quality of the canned product, making it therefore fit and safe for human consumption. Optimum time and temperature (20 minutes at 10 pound (1bs) pressure at 240F/115.6C) had destroyed and reduced the number of bacteria, agents of spoilage to less than thirty (30). A Manual for Tahong Canning came to birth after discovering that the five styles of canning had provided favorable results as the canned products were all acceptable or linked.
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