Freezing Shellfish

<abstract> <p>The objective of this study was to establish the morphological changes in the structure of Mediterranean mussel (<italic>Mytilus galloprovincialis</italic>) after frozen storage. Two hundred Mediterranean mussels (<italic>M. galloprovincialis</italic>) were collected from the Black Sea coastal waters. Forty mussels were subjected to histological analysis in fresh state. The remaining 160 mussels were divided into 4 groups and slowly frozen in a conventional freezer at −18 ℃ and subsequently stored at the same temperature for 3, 6, 9 and 12 months, respectively. The histological assessment of posterior adductor muscle and foot found a change in their morphological profile and overall structure. The fewest changes in the histostructure were recorded after a 3-month period and the most after a 12-month period of storage in frozen state. The results from that study can be used as an unambiguous marker in selecting optimum conditions for storage of mussels in frozen state.</p> </abstract>

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Freezing Shellfish

Cited by 2 publications

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Food Preservation

Food Preservation

Freezing influence on the histological structure of Mediterranean mussel (<i>Mytilus galloprovincialis</i>)

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