Original Article | 2011, Vol.33, No.2, pp. 171-179
Extending the shelf-life of refrigerated green mussel (Perna viridis) under modified atmosphere packaging
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.
