Process optimization of salt-fermented green mussel (Perna viridis Linnaeus,1758) using response surface methodology

Green mussels are bivalve molluscs that can be preserved through salt fermentation to enhance their quality. This study aimed to optimize the fermentation process of green mussels using response surface methodology (RSM) and employing the D-optimal design. Variables include salt concentration (5-30%) and fermentation period (1-4 weeks). A total of 16 combination conditions of salt concentration and fermentation period were produced by the RSM. Responses include pH, total plate count (TPC), and overall acceptability. Based on the result, the optimized condition for fermented green mussel was 15.05% salt concentration and 2.6 weeks fermentation period. The desirability value was 0.733. The optimum condition has 4.71 pH, 3.63 log CFU/g total plate count, and 8.99 overall acceptability score. Overall, the result of this study could be applied in the process standardization of producing high-quality salt-fermented green mussels. Further studies on the identification of bacteria in the fermented product and longer fermentation period are recommended