Limited shelf life of green mussel restricts its accessibility to wider markets. The study assessed the potential of using organic acids (lactic and citric acids) in enhancing the quality and storage life of chilled mussel. Pretreatments included: 2% lactic acid (LA) and 2% citric acid (CA). Results from sensory analysis concluded that lactic acid (LA) pretreatment had 15 days of acceptability compared to the untreated sample. It had also lower the volatile basic nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), psychrophilic and lactic acid bacteria count of the sample during the storage. The weight loss of the citric acid pretreated sample was higher compared to the lactic acid pretreated mussel. Results from quality assessment indicated that pretreatment using lactic acid can be used to improve the storage life of chilled green mussel for 15 days compared 6 days of untreated samples.
AbstractsCarotenoids were found in high levels in both muscle and tunic samples, with the highest and lowest values observed in March and January, respectively. The average values in muscle (GM) and tunic (GT) harvested in Geoje were 49.1 mg/100g and 56.7 mg/100g, respectively, whereas those in muscle (TM) and tunic (TT) harvested in Tongyeong were 42.0 mg/100g and 50.2 mg/100g, respectively. The total phenol contents of the tunic were not significantly different (P < 0.05) between sampling area and month. We investigated the antioxidative activities of the carotenoids against linoleic acid peroxidation [1,1-diphenyl-2-picrylhydrazyl (DPPH)] and hydroxyl radicals as well as their reducing power. The DPPH radical scavenging activity was 7.6 -13.5% in GM, which is relatively weak, whereas it was 21.1 -29.9% in GT,.1% in TT. In comparison to α-tocopherol, the carotenoids were found to have strong inhibitory effects against linoleic acid peroxidation, and exhibited strong hydroxyl radical scavenging activities and reducing power at 120 μg/mL of each sample.
Agar is a strongly gelling polysaccharide extracted from gracilarioids, which is processed through conventional alkaline pre-treatment and chemical bleaching. However, the use of chemical bleaching agents has associated health risks to humans and the environment. The aim of the present study was to determine the effects of photo-bleaching in combination with NaOH pre-treatments at 5, 10 and 15% concentrations on the physico-chemical properties of agar extracted from Gracilariopsis heteroclada. The results highlighted that the gel strength of photo-bleached agar extracts PBA-15 (1822.00 g cm−2), PBA-10 (1465.60 g cm−2), and PBA-5 (1067.70 g cm−2) were significantly higher than in either a commercially sourced agar reference sample (756.20 g cm−2) or a chemically bleached agar (390.94 g cm−2). The physico-chemical properties of PBA extracts fell within the acceptable limits of food-grade agar. Photo-bleached agar extracts (PBA-5, PBA-10, PBA-15) also exhibited a higher lightness (L*) and whiteness index (WI) which makes these agars ideal for microbiological use. This study demonstrated that photo-bleaching by solar irradiation improved the physico-chemical properties of agar from G. heteroclada without the use of a chemical bleaching agent.
This study assessed the potential of lactic acid, citric acid, and sodium tripolyphosphate (STPP) as pre-treatments to improve the quality and shelf life of vacuum-packed green mussel during chilled storage. Blanched mussel meat samples were dipped in 2% lactic acid (LA), 2% citric acid (CA), 10% sodium tripolyphosphate (STPP), 10% STPP + 2% lactic acid (STPP-LA), 10% STPP + 2% citric acid (STPP-CA) solutions and chilled at 3˚C. Vacuum-packed green mussel pre-treated with lactic acid have higher sensory scores and remained acceptable at 24 days of storage. Psychrophilic and lactic acid bacteria counts were significantly lower (P<0.05) than other treatments and remained within the safe limit throughout the storage period. Total volatile basic nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), pH and ammonia increased with storage in all samples but values for acid pre-treated samples remained within the safe limit. However, the weight of organic acid pre-treated samples significantly decreased (P<0.05) than the control (no pre-treatment). Results of the quality assessment indicated that lactic acid pre-treatment can significantly extend the shelf life of green mussel for 24 days at chilled storage compared to 6 days in the untreated sample.
The current industrial practice of using chemical bleach to achieve the pure white colour of agar is deleterious to both human and environmental health. This study evaluates the potential of solar irradiation as an alternative bleaching process for agar extracted from Gracilariopsis heteroclada in Iloilo, Philippines. The physico-chemical properties of agar obtained from alkaline-treated seaweed after exposure to different bleaching conditions (e.g. solar irradiation, hypochlorite solution, and ultraviolet and fluorescent lights) were examined and compared with commercial bacteriological agar. Photobleaching through solar irradiation produced agar with superior gel strength (1038.61 g cm−2), high 3,6-anhydrogalactose content (41.44%) and low total inorganic sulphate content (1.87%) without compromising agar yield (19.37%). Solar irradiation offers very promising results as a simple, low-cost, environmentally friendly alternative to the chlorine bleaching process for agar extraction.
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