Microbiological, chemical and sensory assessment of mussels (Mytilus galloprovincialis) stored under modified atmosphere packaging
Küçük Resim Yok
Tarih
2008
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Wild mussels (Mytilus galloprovincialis), were packaged aerobically under vaccum packaging(VP) and modified atmosphere packaging (MAP (50%/50% CO 2/N2: M1, 80%/20% CO2/N2: M2, 65%/35% CO2/N2: M3), and stored at 2 ± 1 °C. Quality evaluation was carried out using microbiological, chemical and sensory analyses. Microbiological results revealed that M2 and M3 delayed microbial growth compared to M1. Of the chemical indices determined, the TVB-N and TMA-N values of M2 remained lower than the proposed acceptability limits of 35 mg N/100 g and 8 mg N/100 g, respectively, up to 8 days of storage. All of the MAP and VP mussel samples exceeded these limits after 12 days of storage. All samples retained desirable sensory characteristics during the first 8 days of storage. Based on microbiological and chemical analyses along with sensory evaluation, M2 and M3 gave a longer shelf-life compared with VP and M1. M2 gas mixture was the most effective for mussel preservation. © 2007 Springer-Verlag.
Açıklama
Anahtar Kelimeler
Modified atmosphere packaging, Mussel, Shelf-life, Vacuum packaging
Kaynak
European Food Research and Technology
WoS Q Değeri
Scopus Q Değeri
Q2
Cilt
226
Sayı
6
