Quality Changes of Thermal Pasteurized Mussels (Mytilus galloprovincialis) During Refrigerated Storage at 4±1°C

Year 2018, Volume: 33 Issue: 4, 117 - 123, 02.11.2018

Şehnaz Yasemin Tosun , Didem Üçok Alakvuk , Şafak Ulusoy

Abstract

DOI: 10.26650/ASE2018428669

This study investigated the changes in
quality of pasteurized mussels during storage at 4°C±1°C. Mussels (Mytilus
galloprovincialis) were harvested from the Marmara Sea in March. The mussel
flesh was packed with lemon juice, apple vinegar, finely chopped onion, salt,
and black pepper. Then, all the packets were pasteurized (at 70°C for 8 min)
and stored for 21 days at 4°C±1°C. Results showed that the contents of protein,
fat, and ash of pasteurized mussels were significantly higher (p<0.05) than
those of raw samples. The moisture content of mussels was significantly
decreased (p<0.05) after heat treatment. The meat yield of pasteurized
mussels was 10.42%. Sensory evaluation results indicated that the acceptability
of pasteurized mussels at refrigerated storage was limited to 9 days. The TVB-N
value of pasteurized samples exceeded the acceptability limit of 22–25 mg/100 g
on the 9th day. The TMA-N amount of pasteurized mussels remained lower than the
acceptability limit during storage. The initial microbial load of the mussel
samples reduced after the pasteurization process. This reduction was observed
in the total mesophilic and psychrophilic bacterial count, with the yeast mold
counts after pasteurization being 2.44, 2.07, and 2.37 log cfu/g, respectively. 

Keywords

Pasteurization, mussel, quality, ready-to-eat

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