Paper Title
Quality Assessment of Fermented Green Mussel (Perna Viridis), Samut Songkhram, Thailand

Abstract
The Asian green mussel, known by its scientific name Perna viridis, holds significant commercial value. It is indigenous to the Indo-Pacific region of Asia, including the Gulf of Thailand. “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. The objectives of this investigation were to conduct a sensory evaluation and assessment of microbiological and chemical contaminants. Information pertaining to various fermentation procedures of the substance known as "Hoi-dong" was obtained through a series of interviews conducted by a collective. A spiced salad of "Hoi-dong" was meticulously prepared and subjected to a tasting session by a panel of experts. The panelists employed a 9-point hedonic scale to evaluate the color, odor, flavor, texture, and overall preference of the salad. The pH and salinity levels were closely monitored to ensure the optimal conditions for fermentation were met.All samples conformed to the established standards for microbiological criteria of food quality and were found to be free from toxic metals. Nevertheless, a subset of the samples exhibited contamination with the food preservative, benzoic acid. Furthermore, analysis revealed the presence of synthetic food colorantsin these contaminated samples. The discovery of such contaminants was concerned regarding the use of food preservatives and synthetic food colorants in traditional fermented food. It is imperative that appropriate measures be taken to address this issue, including the establishment of effective communication channels between government officials and traditional manufacturers. Keywords - Hoi-Dong,Thai-Fermented Mussel, Pernaviridis.