Industry Strategic Science and Technology Plans (ISPs) Platform
Pre-processing is necessary to bring quality and safe mussels to the consumers. Depuration is a process of eliminating or reducing bacterial load in mussels by transferring live harvested mussels to treated seawater using recirculating or flow-through system. These techniques allow the mussels to self-purify and expel ingested bacteria from their guts that pose risk to …
Mussel Longline Technology is an alternative to stake method in culturing mussels. It consists of a mainline of at least 18-millimeter (mm) diameter polypropylene (PP) rope. The length of the mainline may vary from 20 m to 100 m depending on available capital and the size of the culture area. Recycled plastic containers are used …
One major problem that hinders the sustainability of mussel production is the reliance of the industry on seed stock from the wild. The natural population is declining due to environmental degradation and overharvesting. Hence, there is an increased effort in developing the hatchery and nursery protocols for the green mussel to augment the natural spat …
Mussel Biotechnology Program developed high-value compounds such as shelf-stable bioactive peptides, encapsulated lipid products, and food-grade and lab-grade glycogen from mussels. Promising results include qualification for the protein nutritional claims, high levels of iron and polyunsaturated and saturated fatty acids, the presence of omega fatty acids, and anti-inflammatory activities. Patent application for the freeze-dried peptide …
The project determined the distribution of Mytella strigata in Philippine waters, the impacts of these species on mussel growers, how local government units respond to such phenomena, and the utilization, if present, by local communities of these species, as well as the reproductive biology and ecology. The distribution and extent of invasive mussel species in …
As the LGU of Bacoor is planning to integrate the mussel industry into their tourism plan and highlight their effort on producing safe and quality mussels, they would like to make the depuration process a mandatory pre-processing activity in producing mussel products. With this, the LGU-based common service mussel depuration facility was pilot tested in …
Pilot testing an LGU-based common service mussel depuration facility Read More »
This project improved the production of green mussel spat needed for grow-out. Viable spawning technique using thermal stimulation and desiccation was proven effective for the mussel to release their gametes. The use of optimum food as diet, stocking density, and frequency of water exchange during larval rearing was also studied. Isochrysis galbana and Chaetoceeros calcitrans …
Improvement in the hatchery and nursery production of green mussel, Perna viridis Read More »
Mussel longline method was tested for its efficiency and profitability in different study sites to verify and compare the environmental effect from the stake method. It was tested in Capiz, Pangasinan, and Sorsogon as an alternative to the traditional stake method which contributes to the shallowing of the mussel beds due to the high rate …
Pilot testing of longline method for green mussel culture in traditional areas Read More »
This project verified the developed technologies, such as low temperature live handling, blanching, and acid pre-treatment to produce chilled and frozen mussels, to come up with a protocol for commercial-scale production. It was a scaled-down version of the commercial operation which aimed to evaluate the efficiency of the developed technology when running in bigger volumes. …
Pilot-scale production of primary processed Philippine green mussel, Perna viridis Read More »
Value-added products from mussel are also currently available in the local market such as dried mussel crackling, fermented mussel paste (bagoong), bottled smoked mussel, and vacuum-fried mussel. With the availability of resources during peak season, the potential of utilizing Philippine green mussels as a bio-resource for extractable bioactive compounds for the development of functional food …
Low-salt fermented mussel sauce as potential functional food and ingredient Read More »