Paper Title
Asian Green Mussels (Perna viridis) Sauce (cooking sauce) from Low Grade Asian Green Mussels for Community Enterprise

Abstract
Asian Green Mussels Sauce produced from low grade Asian Green Mussels for community enterprises by the objective to study the Mussels Sauce producing and sensory acceptance of consumer. The preliminary survey found that most of fine Asian Green Mussels in the market were processed as dried mussels, mussels pickled. However, low grade Asian Green Mussels have not utilized except for animal feed thus the low-grade mussels were developed to be sauces for cooking in order to replace the oyster sauce. The research results that Asian Green Mussels Sauce from mussels juice extract (1:2 w/v) heated at 80° C for 3 hours then put into the sensory test get the acceptance score at 7.45 but need to improve smell and salty then can be developed formula by reducing salt and add scent (herbs). The consumer acceptance test found 94% of the consumers accepted the Asian Mussel Sauce. Next we study the shelf-life of Asian Mussel Sauce product without preservatives at 4°-6° C and room temperature. The test found all storage conditions can be stored for more than 12 weeks and Asian Mussel Sauce can be developed as a new interested product of the community enterprise group. Index Terms - Asian Green Mussels, Sauce, cooking sauce, Community Enterprise.