Effect of smoking on quality characteristics and shelf-life of Mediterranean mussel (Mytilus galloprovincialis) meat under vacuum in chilled storage

摘要

A smoking procedure was developed for Mediterranean mussel meat (Mytilus galloprovincialis). Fresh mussels were washed in running water and steamed at 80degreesC (air temperature) for 10 min, the shells were removed and the meat was put in a brine with 4% salt for 15 min, drained for 5 min, dried in a smokehouse at 60degrees-65degreesC for 13 min, smoked at air temperature 65degrees-80degreesC for 17 min to obtain a F-70degreesC value of 40.2 min, vacuum packed in pouches and cold stored at 2degrees-3degreesC. The season (spring and autumn) of harvesting had no effect (p>0.05) on the physicochemical and microbiological parameters of the smoked mussels. Steaming and smoking affected (p<0.05) the chemical composition of the mussel meat, reduced the TBA value, the total plate count and lactic acid bacteria count and increased the TVBN, but had no effect (p>0.05) on the pH value. During storage of mussel meat for 90 days at 2degrees-3degreesC the total plate count increased by 0.8 log(10)cfu/g and the lactic acid bacteria count by 0.4 log(10) cfu/g, the pH decreased by 0.2 units, the TBA value increased by 0.2 mg of malonaldehyde/kg and the TVBN increased from 18 to 29 mg N/100 g. Based on sensory attributes the shelf-life of Mediterranean mussel meat under the specified smoking procedure and storage conditions can be extended to 70 days.