146
of Mediterranean mussel at 5 ± 2 °C in plastic pouches with water, up 8 days
(Vasakou et al. 2003). Shucked green mussel (P. viridis) was pre-treated with lactic
(2%) and citric (2%) acids and stored at 3 °C. It was found that lactic acid pretreatment is effective in to control sensory, microbiological, and physicochemical
spoilage of green mussel during chilled storage. Lactic acid treated samples were
acceptable up to 15 days. Although the retention effect of citric acid has been determined, it is stated that it is not suitable for commercial use because it causes more
weight loss in the product (Arcales and Nacional 2018). It was reported that the
shelf life of mussels (M. galloprovincialis) increased 2–3 times compared to the
control group at 4 °C when lactic acid was applied with chitosan (Terzi et al. 2013).
Modified atmosphere packaging (MAP) is another preservation method applied
to increase shelf life and cold storage stability of mussels. It has been demonstrated
in various studies that a longer shelf life can be achieved when the mussels are
stored in cold storage after being packaged in different atmospheres. Goulas et al.
(2005) packed cultured mussels (Mytilus galloprovincialis) under MAP using three
different gas mixture (M1: 50%/50% (CO 2 /N 2 ), M2: 80%/20% (CO 2 /N 2 ) and M3:
40%/30%/30% (CO 2 /N 2 /O 2 )) and investigated the quality changes of mussel meat
during stored at 4 °C by comparing with mussels packed aerobically and under
vacuum. Microbiological results revealed that the M2 and VP delayed microbial
growth compared with that of air-packaged samples. Total volatile basic nitrogen
and trimethylamine nitrogen values of mussels packed under modified atmosphere
remained lower than acceptable limit values in 15 days of storage. However, aerobic, and vacuum-packed mussels exceeded the limit values during this time. In
another study, cultured mussels (M. galloprovincialis) were packed under different
atmosphere (MP1: 60% CO 2 /20% N 2 /20% O 2 ; MP 2 = 60% CO 2 /40% N 2 ) and stored
at 3 °C. Mussels packed in air and under vacuum were used to control the results.
According to sensory, biochemical, and total viable count analyses, it was found
that the MAP including oxygen (MAP1) extended the shelf life of refrigerated mussel flesh as compared to MAP with the same CO 2 content but without oxygen. In
addition, VP extended the shelf life of mussels but at a lower degree than MAP with
oxygen (Goulas 2008). Similar results have been reported for wild mussels (M. galloprovincialis) packed under MAP (M1 = 50%/50% CO 2 /N 2 : M2 = 80%/20% CO 2 /
N 2 : M3 = 65%/35%CO 2 /N 2 ) (Caglak et al. 2008). An alternative process, an integrated cooking and vacuum-cooling system, to cook shucked mussel (Perna perna)
to avoid cross contamination and reduce exudation inside modified atmosphere
package was developed. Mussels were stored for 25 days at 3 °C under modified
atmosphere (MAP) of 50% CO 2 /50% N 2 . This alternative method with the modified
atmosphere was efficient to control exudation and microbiota of mussels stored over
25 days (Lima et al. 2017). Furthermore, it was found that the coating with alginatebased and green tea (2.5%) and vitamin C (1.2%) incorporated before packaging in
a modified atmosphere was more effective to increase the shelf life of cooked green
mussels (Perna viridis) at 4 °C. Mussels packed under MAP containing gas mixture
of 60% CO 2 : 20% N 2 : 20% O 2 were observed to have a shelf life of more than
28 days (Teerawut et al. 2017).
3 Molluscan Shellfish
of Mediterranean mussel at 5 ± 2 °C in plastic pouches with water, up 8 days
(Vasakou et al. 2003). Shucked green mussel (P. viridis) was pre-treated with lactic
(2%) and citric (2%) acids and stored at 3 °C. It was found that lactic acid pretreatment is effective in to control sensory, microbiological, and physicochemical
spoilage of green mussel during chilled storage. Lactic acid treated samples were
acceptable up to 15 days. Although the retention effect of citric acid has been determined, it is stated that it is not suitable for commercial use because it causes more
weight loss in the product (Arcales and Nacional 2018). It was reported that the
shelf life of mussels (M. galloprovincialis) increased 2–3 times compared to the
control group at 4 °C when lactic acid was applied with chitosan (Terzi et al. 2013).
Modified atmosphere packaging (MAP) is another preservation method applied
to increase shelf life and cold storage stability of mussels. It has been demonstrated
in various studies that a longer shelf life can be achieved when the mussels are
stored in cold storage after being packaged in different atmospheres. Goulas et al.
(2005) packed cultured mussels (Mytilus galloprovincialis) under MAP using three
different gas mixture (M1: 50%/50% (CO 2 /N 2 ), M2: 80%/20% (CO 2 /N 2 ) and M3:
40%/30%/30% (CO 2 /N 2 /O 2 )) and investigated the quality changes of mussel meat
during stored at 4 °C by comparing with mussels packed aerobically and under
vacuum. Microbiological results revealed that the M2 and VP delayed microbial
growth compared with that of air-packaged samples. Total volatile basic nitrogen
and trimethylamine nitrogen values of mussels packed under modified atmosphere
remained lower than acceptable limit values in 15 days of storage. However, aerobic, and vacuum-packed mussels exceeded the limit values during this time. In
another study, cultured mussels (M. galloprovincialis) were packed under different
atmosphere (MP1: 60% CO 2 /20% N 2 /20% O 2 ; MP 2 = 60% CO 2 /40% N 2 ) and stored
at 3 °C. Mussels packed in air and under vacuum were used to control the results.
According to sensory, biochemical, and total viable count analyses, it was found
that the MAP including oxygen (MAP1) extended the shelf life of refrigerated mussel flesh as compared to MAP with the same CO 2 content but without oxygen. In
addition, VP extended the shelf life of mussels but at a lower degree than MAP with
oxygen (Goulas 2008). Similar results have been reported for wild mussels (M. galloprovincialis) packed under MAP (M1 = 50%/50% CO 2 /N 2 : M2 = 80%/20% CO 2 /
N 2 : M3 = 65%/35%CO 2 /N 2 ) (Caglak et al. 2008). An alternative process, an integrated cooking and vacuum-cooling system, to cook shucked mussel (Perna perna)
to avoid cross contamination and reduce exudation inside modified atmosphere
package was developed. Mussels were stored for 25 days at 3 °C under modified
atmosphere (MAP) of 50% CO 2 /50% N 2 . This alternative method with the modified
atmosphere was efficient to control exudation and microbiota of mussels stored over
25 days (Lima et al. 2017). Furthermore, it was found that the coating with alginatebased and green tea (2.5%) and vitamin C (1.2%) incorporated before packaging in
a modified atmosphere was more effective to increase the shelf life of cooked green
mussels (Perna viridis) at 4 °C. Mussels packed under MAP containing gas mixture
of 60% CO 2 : 20% N 2 : 20% O 2 were observed to have a shelf life of more than
28 days (Teerawut et al. 2017).
3 Molluscan Shellfish