CATBALOGAN CITY, Philippines—Samar State University (SSU) supports the Sustainable Development Goal 2 (Zero Hunger) with the study, “Process optimization of salt-fermented green mussel (Perna viridis Linnaeus, 1758) using response surface methodology,” published in the Scopus-indexed journal, Food Research.
The study was conducted by Samar State University researchers Assoc. Prof. Jerson Sorio, SSU Mercedes Campus Director, and faculty members Assoc. Prof. Julie Ann Arcales, and Asst. Prof. Noeme Pajarillo. The proponents optimized the salt-fermentation process for green mussels using response surface methodology, testing different salt concentrations and fermentation periods to determine the best conditions for quality and safety. Their research showed that about 15.05% salt and 2.6 weeks of fermentation produced the most desirable product, offering a scientific basis for standardizing high-quality fermented green mussel production.
You may read the study in full through this link: https://doi.org/10.26656/fr.2017.8(6).490
Apart from SDG 2, this research contribution also supports SDG 3 (Good Health and Well-Being) for promoting safer and healthier diets through food processing, SDG 9 (Industry, Innovation and Infrastructure) for the scientific innovation in food technology, SDG 12 (Responsible Consumption and Production) as the research aligns with sustainable food production systems, and SDG 14 (Life Below Water) for the study’s sustainable use of marine resources.