Sensory evaluation and nutritional values of “Hoi-dong”, fermented green mussel (Perna viridis)

Abstract

Asian green mussel (Perna viridis) is commercially important species, is native of the Indo-Pacific region of Asia, including Gulf of Thailand. Nutritional qualities of P. viridis were reported previously, and its antioxidant activities which are implied that it can use as functional food on prevention of chronic diseases. Hoi-dong is a traditional preserved food made from fermented P. viridis flesh and reported as functional food and health promoting benefits, such as cholesterol-lowering, and immunomodulatory effects. Aims of this study were sensory evaluate, and determine their nutrition values. Data on different fermentation process of “Hoi-dong” were collected by group interviewed. Prepared “Hoi-dong” spicy salad was tasted by panelists and evaluated by used a 9-point hedonic scale about color, odor, flavor, texture and overall likeness. pH and salinity were monitored optimal condition of fermentation. Analysis of nutrition values of “Hoi-dong” were referenced according by AOAC International. The results shown that “Hoi-dong” process was varied at two steps including the adding of salt and acidifier and the adding of flavoring and seasoning. Food additives including preservatives and synthetic was still locally reported as contaminants. As sensory evaluation on “Hoi-dong” was very much like on flavor and odor, and were moderately like on color, overall, general and texture, respectively. pH and %NaCl of “Hoi-dong” were within reference range. Nutritional composition (100 g) was contained low calories, low fat, high protein and some of vitamin and minerals. However, high sodium value was relatively high by 115% of recommended dietary intake (RDI).