Extending the shelf-life of refrigerated green mussel (Perna viridis) under modified atmosphere packaging

Abstract

The effect of modified atmosphere packaging (MAP) on the keeping quality of green mussel stored at 4C was investigated.Inhibition of the bacterial growth increased proportionally to the CO2 concentration in the packaging, and maximuminhibition was achieved with 100% CO2. Mussel stored under CO2-enriched atmosphere had lower total volatile base, trimethylamineand TCA-soluble peptide contents than those stored in air (P<0.05). However, the increase in exudate loss wasobserved for samples packaged in high-CO2 atmosphere, suggesting the denaturation of muscle proteins by carbonic acidformed. The odor and flavor acceptability of CO2-enriched packaged samples, particularly with 80 and 100% CO2, wasaccepted 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 withinclusion of O2 should be considered to avoid the outbreak of strictly anaerobic toxin producing bacteria