Payap Masniyom and Ommee Benjama

pp. 1123 - 1134

Abstract

Effect of lactic, acetic and citric acids on the quality changes and shelf-life extension of green mussel stored at 4°C was investigated. The inhibitory effect on bacterial growth was pronounced when the concentration of lactic, acetic and citric acids increased (P<0.05). Green mussel dipped with lactic acid had the lower total volatile base, trimethylamine, ammonia and TCA-soluble peptides contents than those dipped in acetic and citric acids. However, the increases in exudates loss and cooking loss were observed in samples dipped in organic acids, causing the denaturation of muscle protein by acids used. Thiobarbituric acid reactive substances (TBARS) increased as the organic acid concentration increased (P<0.05). Lactic acid dipped samples, particularly with 0.2 M, showed the greater acceptability than did those dipped in other acids throughout the storage of 27 days. The control sample had the acceptability only for 6 days of storage.