Evaluation of the processing of Perna perna mussels: the influence of water quality involved in the cooling operations in the physico‐chemical and microbiological characteristics of the product

Abstract

The study shows that microbiological cross-contamination occurred during the processing of mussels. Rigorous control is necessary from the production area of mussels to retailers. Good manufacturing practices must be implemented in the industry and cross-contamination avoided, mainly by Vibrio spp. after heat treatment.

Mussel (Perna perna ) Processing by an Alternative Method and Packaging Under Modified Atmosphere to Improve Physicochemical and Microbiological Characteristics

“…This indicates that the procedures adopted are able to avoid recontamination in the mussel as reported by Lima et al . (), who found mussel recontamination by Vibrio spp. after cooling operations and during product storage.…”

“…The results are also similar to those obtained by Lima et al . (), who evaluated the pH of precooked processed mussels and found that the changes in pH during storage were associated with failures in processing, resulting in product deterioration. Erkan () studied cooked mussels of the species Mytilus galloprovincialis during storage at 4C and obtained no significant reduction in pH over 6 days of storage (5.96–5.89).…”

“…Lima et al . () evaluated the microbiological and physicochemical quality of raw and ready‐to‐eat mussels and the quality of water and ice used in the processing of mussels and suggested rigorous control from the mussel production area to retailers. Good manufacturing practices were implemented in the processing to prevent cross‐contamination mainly by Vibrio spp.…”

APLICAÇÃO DA ALTA PRESSÃO HIDROSTÁTICA (APH) COMBINADA COM A PRÉ-SOLUBILIZAÇÃO DE CO2 EM MEXILHÕES AZUIS COZIDOS (Mytilus edulis)

“…A textura normalmente é o parâmetro mais afetado pelos tratamentos com alta pressão. Conforme Murchie et al, (2005), os alimentos apresentam características mais rígidas quando submetidos a esse processo, entretanto isso não aconteceu com os mexilhões tratados neste estudo.…”

“…Moluscos bivalves, como os mexilhões, são animais filtrantes das águas que os circundam, e por isso retém micro-organismos e outras partículas que os tornam extremamente perecíveis (Lima et al, 2013). Existem várias técnicas capazes de garantir a segurança do produto, porém com prejuízo na característica sensorial.…”