Changes in quality characteristics during cold storage of shucked mussels (Mytilus galloprovincialis) and selected chemical decomposition indicators

Abstract

The following chemical changes were observed during the cold storage of mussels for 6 days at 4 • C. Total volatile basic nitrogen (TVB-N, mg N per 100 g) and trimethylamine values (TMA-N, mg N per 100 g) were increased from 22.55 and 5.96 mg per 100 g at day 0 to 12.38 and 0.42 mg per 100 g, respectively, at the end of the storage period. The indole value and putrescine concentration were increased from 15.36 µg kg −1 and 24.7mg kg −1 to 34.46 µg kg −1 and 63.86 mg kg −1 , respectively, on the fourth day of storage. The pH was slightly reduced and tyramine and cadaverine were not detected during storage. TVB-N, TMA-N and indole value could be selected as decomposition indicators for mussels during their cold storage. Acceptable limits of 15 mg per 100 g for TVB-N, 3 mg per 100 g for TMA-N, 35 µg kg −1 for indole and 60 mg kg −1 for putrescine are suggested. Sensory and chemical results indicated that the shelf-life of mussels at 4 • C is limited to 4 days.

Effects of Chitosan and Lactic Acid Immersion on the Mussels’ Quality Changes During the Refrigerated Storage

“…Similar results on the initial pH of mussels were reported as 5.96 by Erkan 24 . Mussels pretreated with lactic acid had lower pH than those pretreated with chitosan.…”

“…Erkan 24 reported that the TVB-N value of fresh mussel was initially 12.38 mg N 100 g -1 , reaching 22.55 mg N 100 g -1 after the sixth day. Goulas et al 28 found that the TVB-N value was initially 11.48 mg N 100 g -1 in mussel samples and it was 36.72 mg N 100 g -1 after 15 days of storage for the control group.…”

“…Each panelist evaluated approximately 20 g of mussel sample for appearance, odour, colour and texture. Four categories were ranked: scores between 9 and 8 indicated "excellent quality (E)"; scores between 8 and 6 indicated "good quality (A)"; scores between 6 and 4 indicated "fair quality (B)"; scores < 4 indicated "unaccaptable (C)" samples 23,24 .…”

Shelf life of different fish species stored with passive refrigeration (PRS)

“…Bivalve TVN values were similar in samples of the two aliquots. The bivalve levels found were lower than those reported by Erkan (2005) for shelled mussels stored at 4°C. In clams TVN values were not statistically different.…”

Determination of Biogenic Amines and Endotoxin in Squid, Musky Octopus, Norway Lobster, and Mussel Stored at Room Temperature

“…These results suggest that histamine is the best indicator of decomposition for mussels stored at elevated temperature. In contrast, Erkan (29) reported a signifi cant increase in putrescine levels in blue mussel decomposed at 4 °C. Mackie et al (30) confi rmed very low histamine and considerable putrescine, cadaverine, and agmatine production in the muscle of another decomposing molluscan shellfi sh, Atlantic scallop (Pecten maximus) at 0 °C.…”