Preliminary Study on the Shelf-Life of Shelled Refrigerated Mussels

Ziino, Graziella; Giuffrida, Alessandro; Arduino, D.; Panebianco, A.

doi:10.1007/s11259-005-0079-x

Cited by 2 publications

(2 citation statements)

References 3 publications

(2 reference statements)

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“…Several studies were made on chilled storage (Gökoğlu 2002; Vasakou et al. 2003; Erkan 2005; Ziino et al. 2005), modified atmosphere packaging (Pastoriza et al.…”

Section: Introductionmentioning

confidence: 99%

EFFECTS OF DIFFERENT SALTING PROCESS ON THE STORAGE QUALITY OF MEDITERRANEAN MUSSEL (MYTILUS GALLOPROVINCIALIS L. 1819)

Turan¹,

Sönmez

Çelik

et al. 2007

Journal of Muscle Foods

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The effects of brine and dry salting on sensory and quality attributes of mussels stored at 4 Ϯ 1C were investigated in this study. In brine salting method, the mussels were immersed in brine containing 26.4 g NaCl/100 mL water. In the dry salting method, the mussels were salted with a mixture of thin and thick granular salt by using the ratio of mussel to salt as 4:1 by weight. The salted mussels remained in the liquid pickle formed by salt and liquid extracted from the mussels. This solution was not drained during the storage period. Both brine-salted and dry-salted mussels were stored at 4 Ϯ 1C. Initial dry matters were 13.94 and 20.75% in raw and boiled mussels, which increased to 32.84 and 39.67%, respectively at the end of the storage time after brine and dry salting. Salt content was 0.87% in raw mussels, and increased to 21.01% in brine-salted mussels and 25.26% in dry-salted mussels at the end of the storage period. The total volatile basic nitrogen was 11.83 mg/100 g in raw mussels, which decreased to 2.80 mg/100 g after boiling. The TVB-N content increased to 7.00 mg/100 g in brine-salted mussels and 10.50 mg/ 100 g in dry-salted mussels at the end of the storage time. Trimethylamine nitrogen values in raw and boiled mussels were 1.13 and 1.01 mg/100 g, respectively, and increased to 3.86 mg/100 g in brine-salted mussels and 4.10 mg/100 g in dry-salted mussels at the 120th day of the storage period. The salted mussel was a different taste for consumers. It was concluded that Mediterranean mussels can be consumed for a period of 4 months in refrigerated conditions.

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“…Several studies were made on chilled storage (Gökoğlu 2002; Vasakou et al. 2003; Erkan 2005; Ziino et al. 2005), modified atmosphere packaging (Pastoriza et al.…”

Section: Introductionmentioning

confidence: 99%

EFFECTS OF DIFFERENT SALTING PROCESS ON THE STORAGE QUALITY OF MEDITERRANEAN MUSSEL (MYTILUS GALLOPROVINCIALIS L. 1819)

Turan¹,

Sönmez

Çelik

et al. 2007

Journal of Muscle Foods

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show abstract

“…Several studies related with Mediterranean mussel were made that are on chilled storage (Gökoğlu 2002; Vasakou et al. 2003; Erkan 2005; Ziino et al. 2005), frozen storage (Gökoğlu et al.…”

Section: Introductionmentioning

confidence: 99%

THE EFFECTS OF HOT SMOKING ON THE CHEMICAL COMPOSITION AND SHELF LIFE OF MEDITERRANEAN MUSSEL (MYTILUS GALLOPROVINCIALISL. 1819) UNDER CHILLED STORAGE

Turan¹,

Sönmez²,

Çelik³

et al. 2008

Journal of Food Processing and Preservation

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In this study, effects of boiling and hot smoking on proximate composition and shelf life of mussels stored at 4 ± 1C were investigated. Dry matter, crude protein, crude fat and crude ash levels were determined as 13.94, 10.30, 1.14 and 0.95% in fresh mussels 20.75, 13.83, 2.11, 0.77% after boiling and 39.57, 22.22, 10.04%, 6.02% after hot smoking, respectively. Trimethylamine nitrogen values in fresh, boiled and hot smoked mussels were determined as 1.13, 1.01 and 1.07 mg/100 g, respectively, and increased to 24.35 mg/100 g at 18th day of the storage period. pH value in hot smoked mussels ranged between 4.85 and 4.51 during the chilled storage. According to the results, mussels smoked by hot smoking and stored at refrigerator temperature (4 ± 1C) for 12 days can be consumed. PRACTICAL APPLICATIONS In many countries, smoking is used to obtain products that are popular for their texture and flavor. Mussels, scallops and oysters are some of the important mollusk species that are smoked and eaten in different parts of the world. In this research, the effects of hot smoking process (for 30 min at 82C) on proximate composition and shelf life of Mediterranean mussel stored at 4C was investigated.

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Preliminary Study on the Shelf-Life of Shelled Refrigerated Mussels

Cited by 2 publications

References 3 publications

EFFECTS OF DIFFERENT SALTING PROCESS ON THE STORAGE QUALITY OF MEDITERRANEAN MUSSEL (MYTILUS GALLOPROVINCIALIS L. 1819)

EFFECTS OF DIFFERENT SALTING PROCESS ON THE STORAGE QUALITY OF MEDITERRANEAN MUSSEL (MYTILUS GALLOPROVINCIALIS L. 1819)

THE EFFECTS OF HOT SMOKING ON THE CHEMICAL COMPOSITION AND SHELF LIFE OF MEDITERRANEAN MUSSEL (MYTILUS GALLOPROVINCIALISL. 1819) UNDER CHILLED STORAGE

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