A mussel is a type of bivalve mollusk that can be found in fresh water lakes, streams, and creeks,

along with the salty intertidal zone where oceans meet the shore. Like many other shellfish, they are
cultivated and caught in the wild to serve as food for humans, and they also have a number of
predators in the natural environment. This mollusk is also much more popular in Europe and parts of
the Asia than North America, where only a small portion of the population is interested in mussels as
a food source.
Mussels share many characteristics with clams, another bivalve widely eaten by humans. They have
a more oblong than oval shell, however, with the dorsal region located towards the bottom of the
shells rather than in the middle, as is common with clams. Mussels typically have a dark shell, in
blue, green, or brown, and they come in a range of sizes. In freshwater, they typically burrow into the
bottom of a body of water, allowing harvesters to dig them up relatively easily. An intertidal mussel
itself to a rock with a thick cluster of very strong fibers that can be difficult to dislodge.
The mussel Mytilus galloprovincialis (Lamarck,1819) has not been found in Nordic waters, but this
originally Mediterranian species is invasive in the USA, South Africa, and NE Asia. There is
possibility that M. trossullus which is has been identified as a separate species in the Baltic Sea is
also an invasive or atleast cryptogenic species. However, not all specialists agree that it is a
separate species, and “pure” M. trossulus strains have not been found in the Baltic Sea. All seem to
be “infected” with M. edulis alleles (Riginos & Cunninghan, 2005). The identify and origin of M.
trossulus is too complicated to be included in the present project. Some pertinent references are
given below.

Mussels, a type of clam whose flesh has a mild, salty flavor, make for a decadent yet healthful
addition to your diet. They're versatile in the kitchen, and they work well in salads, soups or as a
topping for pasta. Mussels are low in mercury, making them safe for consumption by pregnant
women and children, who are typically more sensitive to mercury. They can consume mussels
and other low-mercury fish up to twice a week. Eating mussels also significantly boosts your
nutrient intake, but they also contain sodium and cholesterol, which lowers their nutritional
value.
Mussels contain lots of vitamin B12. In a single serving, you get more than your Daily Value!
B12 is important to your body because it is needed to make red blood cells, and is a vital part of
many body chemicals found in every cell.Manganese is also found in large amounts in mussels.
This mineral is used by your body as part of enzymatic functions, bone formation and
metabolizing energy from food.Mussels are also a good source of iron and of vitamin c, which
helps your body better absorb the iron. Iron is an essential part of hemoglobin, and helps
support healthy immune function.
Mussels are considered a high quality/complete protein, scoring 106 on the Amino Acid protein
quality scale.
This study generally aim to formulate clam patty. Specifically aim to, determine best formulation
for patty mussel patty, to determine the acceptability of mussel patty, and to determine the cost
of acceptable patty formulation.

1.2 Scope and Delimitation

The study will focused on formulation of mussel patty, acceptability of mussel patty, and cost
of acceptable patty formulation.
1.3 Significance of the Study
In my study, I chose to modify the type of burger patty to create healthier alternatives the

conventional, full-fat hamburger patty (control). The objective of this study was to examine

whether any of the alternatives could be substituted for the original without any decrease in

consumer acceptance and/or the quality of sensory properties. I tested the sensory quality of the

burger.

To the academe results of undergraduate thesis and future researchers, this serves a baseline

data for future researchers which could be used for further or related research that could help in

the study of mussel production and conservation of species. Thus for them to appreciate and

support for the fishery resources including their ecological and economic values.

1.4 Definition of Terms

Aquatic Resources- includes fish, all other aquatic flora and fauna and other living resources
of freshwater and marine.
Habitat- refers to the place or type of site where plant or an animal naturally and normally live
grows and reproduce.
Lagoons- are shallow coastal bodies of water separated from the ocean by a series of barrier
islands which lie parallel to the shoreline. Inlets either natural or man-made cut through barrier
islands and permit tidal currents to transport water into and out of the lagoons.
SEAFDEC- Southeast Asian Fisheries Development Center
WoRMs- World Register of Marine Species
Mussel- is the common named used for members of several families of bivalve molluscs, from
saltwater and freshwater habitats. These groups have in common a shell whose outline is
elongated and asymmetrical compared with other edible clams, which are often more or less
rounded or oval
 CHAPTER II
METHODS
This chapter discuss the preparation of mussel patty, the ingredients used in preparation of
mussel patty, experimental procedure for making mussel patty.
2.1 Basic Ingredients of Mussel Patty
INGREDIENTS:
1 kilo chopped mussel
150 grams carrot, minced
1/2 cup onion, minced
1 piece egg
1 teaspoon paprika
2 tablespoon catchup
1/2 teaspoon ground black pepper
1 teaspoon garlic powder
1/2 cup bread crumbs
1 teaspoon salt

2.2 Materials Used:


 Big bowl
 Measuring cups
 Knife
 Chopping board
 Measuring spoon

2.3 Basic Procedure

1. Mix the ingredients
 In a large bowl, mix all the ingredients.
2. Dividing the mussel.
 The size of the patties should be determined by the size of the bread
you will be putting them on.

3. Shaping the Patties

 I simply press the mussel into a patty it will crack and break up
around the edges. What you want to do is press down in the middle
and in from the sides, turning the burger around in your hand until it
is even and uniform. It should be a solid disk of meat that is tightly
compacted
4. Depressing the Center

 When mussel patties cook, they shrink. As they shrink the edges
tend to break apart causing deep cracks to form in the patty. To
combat this, you want the burger patty to be thinner in the middle
than it is around the edges. Slightly depress the center of the patty to
push a little extra meat towards the edges. This will give you an even
patty once it is cooked.

5. Seasoning the Patties

 Now that the patties are formed, it is time to season them the way
you would a good steak. Remember that a good burger isn't any
different than any other piece of mussel you are going to grill. Since
the mussel meat has fat uniformly spread inside the mussel you
don't need to oil the surface like you might with a mussel chop, but a
nice sprinkling of herbs and spices will give you burger added
flavor. Personally, I prefer just a little salt and pepper.

6. Finished Mussel Patties

 Once the patties are formed and seasoned they are ready for the
grill. I know people who like to prepare the patties way ahead of
time and keep them in the refrigerator. You really don't want your
hamburger patties to spend too much time exposed to the air. If you
are not going to cook them right way then they need to be wrapped
tightly, otherwise, they should hit the grill right away. Don't allow
ground meat sit around to grow bacteria.

7.
8.
9.
PROCEDURE:
1. In a large bowl, combine the ground mussel, carrot, onion, paprika, garlic powder, egg,
salt,catchup, pepper, and bread crumbs. Mix until the ingredient are distributed properly.
2. Scoop 1/2 cup of ground mussel mixture and mold each into a ball shaped figure.
3. Using the molder gently press on the ball shaped mixture to form a flat ground beef burger patty.
4. Lightly dust the surface of a large, hot saute pan, When the pan is very hot, but not smoking, lay a
patty in the pan.
5. Rapidly add a second burger. Brown the meat, about 20 seconds. Turn patties to other side. Cook
until done, about 1 minute.
6. Remove cooked burgers to a warm platter. Repeat process with remaining burgers. Place finished
burgers onto guests buns.