145
results in tissue elasticity and hardness. Furthermore, colour values significantly
increased after HP application (Bindu et al. 2015).
3.1.1.4 Mussels Processing and Preservation
Chilling/Refrigerating of Mussels
The principle of the refrigerated preservation of foods is to reduce, and maintain,
the temperature of the food such that it stops, or significantly reduces, the rate at
which detrimental changes occur in the food. These changes can be microbiological, biochemical, and/or physical. An efficient and effective cold chain is designed
to provide the best conditions for slowing, or preventing, these changes for as long
as is practical. Effective refrigeration produces safe food with a long, high-quality
shelf life (James and James 2014). Mussels are sold either as a live, fresh product or
processed into a variety of chilled or frozen products. Due to perishable nature of
mussels, shucked mussels can rapidly deteriorate. Therefore, it must be stored
properly.
Chilling or refrigerating provides short term storage. Erkan (2005) determined a
shelf life of 4 days for shucked mussels (M. galloprovincialis) stored at 4 °C. In
another study, mussel (M. edulis) stored in insulated boxes in direct contact with ice
was kept in sensorially acceptable for 8 days (Chinnamma et al. 1970). P. viridis
remained acceptable for 3 days at 7 °C (Zamir et al. 1999). In a study, applicability
of chilling to keep mussels (Perna viridis) alive for a longer period has been investigated. In that study, different packaging and transport methods were applied. Used
packaging methods were traditional way using sacks, styrofoam box and styrofoam
box with two kg block of ice inside a metal tray. All the mussels packed with icefree methods died after 3 days, whereas no single death was observed in 3 days (Yap
and Orano 1980).
Chilling or refrigeration is generally used to store products that have been processed or preserved by other methods such as using preservatives, packaging under
modified atmosphere and vacuum, application of high pressure etc. Thus, it increases
the efficiency of preservation and the shelf life of the product. In various studies,
treatment with organic acids or their salts was used to increase the quality and the
shelf life of mussels. Masniyom and Benjama (2007) used lactic, acetic, and citric
acids for extension of green mussel (P. viridis) during storage at 4 °C. After immersion into lactic, acetic and citric acid solutions the mussel was packed in polyethylene bags and stored at 4 °C. 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. Mediterranean mussel (Mytilus galloprovincialis) meat (shucked mussels) was
stored at 5 ± 2 °C in plastic pouch with water. Sodium lactate and potassium sorbate
were added to in the water. At the end of study, it was found that while potassium
sorbate significantly retarded the growth of mesophilic aerobic bacteria, psychrotrophic bacteria, and especially lactic acid bacteria, sodium lactate did not affect.
Authors have suggested that potassium sorbate can be used to increase the shelf-life
3.1 Bivalves
results in tissue elasticity and hardness. Furthermore, colour values significantly
increased after HP application (Bindu et al. 2015).
3.1.1.4 Mussels Processing and Preservation
Chilling/Refrigerating of Mussels
The principle of the refrigerated preservation of foods is to reduce, and maintain,
the temperature of the food such that it stops, or significantly reduces, the rate at
which detrimental changes occur in the food. These changes can be microbiological, biochemical, and/or physical. An efficient and effective cold chain is designed
to provide the best conditions for slowing, or preventing, these changes for as long
as is practical. Effective refrigeration produces safe food with a long, high-quality
shelf life (James and James 2014). Mussels are sold either as a live, fresh product or
processed into a variety of chilled or frozen products. Due to perishable nature of
mussels, shucked mussels can rapidly deteriorate. Therefore, it must be stored
properly.
Chilling or refrigerating provides short term storage. Erkan (2005) determined a
shelf life of 4 days for shucked mussels (M. galloprovincialis) stored at 4 °C. In
another study, mussel (M. edulis) stored in insulated boxes in direct contact with ice
was kept in sensorially acceptable for 8 days (Chinnamma et al. 1970). P. viridis
remained acceptable for 3 days at 7 °C (Zamir et al. 1999). In a study, applicability
of chilling to keep mussels (Perna viridis) alive for a longer period has been investigated. In that study, different packaging and transport methods were applied. Used
packaging methods were traditional way using sacks, styrofoam box and styrofoam
box with two kg block of ice inside a metal tray. All the mussels packed with icefree methods died after 3 days, whereas no single death was observed in 3 days (Yap
and Orano 1980).
Chilling or refrigeration is generally used to store products that have been processed or preserved by other methods such as using preservatives, packaging under
modified atmosphere and vacuum, application of high pressure etc. Thus, it increases
the efficiency of preservation and the shelf life of the product. In various studies,
treatment with organic acids or their salts was used to increase the quality and the
shelf life of mussels. Masniyom and Benjama (2007) used lactic, acetic, and citric
acids for extension of green mussel (P. viridis) during storage at 4 °C. After immersion into lactic, acetic and citric acid solutions the mussel was packed in polyethylene bags and stored at 4 °C. 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. Mediterranean mussel (Mytilus galloprovincialis) meat (shucked mussels) was
stored at 5 ± 2 °C in plastic pouch with water. Sodium lactate and potassium sorbate
were added to in the water. At the end of study, it was found that while potassium
sorbate significantly retarded the growth of mesophilic aerobic bacteria, psychrotrophic bacteria, and especially lactic acid bacteria, sodium lactate did not affect.
Authors have suggested that potassium sorbate can be used to increase the shelf-life
3.1 Bivalves