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Author Payap Masniyom
Alternative Author Ommee Benjarna
Jaruwan Maneesri
Songklanakarin Journal of Science and Technology
TitleExtending the shelf-life of refrigerated green mussel (Perna viridis) under modified atmosphere packaging
ImprintVol. 33 No. 2, March - April 2011
Call# FOOD 7572

CALL # Volume Number Month Year Barcode Status

AbstractThe 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.
DescriptPage 171-179
Subjectextending, shelf-life, mussel, modified atmosphere packaging
shelf-life
mussel
modified atmosphere packaging
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