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

Abstract

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.

Production and Marketing Trends of the Cultured Mediterranean MusselMytilus galloprovincialisLamarck 1819, in Greece

“…Kyriazi-Papadopoulou et al (2003) used salting technology to expand the life of Mediterranean mussel meat products that underwent vacuum packing and chilled storage. Turan et al (2008) later reported up to 4 months of shelf life extension for similar trials. However promising all these efforts might sound, further research is required to provide applicable cost-effective processing of the live product tailor made to meet consumer expectations and producer/processor demands.…”

Oxidation–reduction potential and lipid oxidation in ready‐to‐eat blue mussels in red sauce: criteria for package design

“…Mussels are favored shellfish in European countries, Japan, China and North America. They are consumed steamed, boiled, smoked, shucked and ozonated . However, fresh mussels are highly perishable, even under refrigerated conditions.…”

Microbiological quality of frozen black mussels (Mytilus galloprovincialis, Lamarck, 1819) purchased from markets in the İzmir Province of Turkey

“…In the study indicated by (Arcales and Nacional, 2018) that pretreatment using lactic acid could be used to improve the shelf-life of green mussels for 15 days, when compared with 6 days of uncontrolled samples (Arcales and Nacional, 2018). Turan et al (2008) reported that the shelf-life of mussels smoked by hot smoking and stored at 4±1°C at refrigerator temperature determined as 12 days. The authors reported in another study that the sous-vide cook and chill method at 85°C for 10 minutes with or without salt brine resulted in being able to preserve the quality of mussels and extend their shelf-life to 21 storage days (Bongiorno et al, 2018).…”