Payap Masniyom, Ommee Benjama, and Jaruwan Maneesri

pp. 171 - 179

Abstract

The effect of modified atmosphere packaging (MAP) on the keeping quality of green mussel stored at 4°C was investigated. Inhibition of the bacterial growth increased proportionally to the CO₂
 concentration in the packaging, and maximum
inhibition was achieved with 100% CO₂
. Mussel stored under CO₂
-enriched atmosphere had lower total volatile base, trimethylamine and TCA-soluble peptide contents than those stored in air (P<0.05). However, the increase in exudate loss was
observed for samples packaged in high-CO₂
 atmosphere
,
suggesting the denaturation of muscle proteins by carbonic acid
formed. The odor and flavor acceptability of CO₂
-enriched packaged samples, particularly with 80 and 100% CO₂
, was
accepted throughout the storage of 12 days, compared with six days for those stored in air. Therefore, MAP with 80% CO₂
,
10% O₂
 and 10% N₂
 was chosen as the optimum condition for extending the shelf-life of green mussel. Packaging with
inclusion of O₂
 should be considered to avoid the outbreak of strictly anaerobic toxin producing bacteria.