151
meat and contains less connective tissue and collagen leading to a greater compression force during the heating treatments, because of proportionately less gelatine
formation (Ovissipour et al. 2013).
Sous-vide cooking means cooking food under controlled temperatures in vacuumed plastic bags. There is a very strictly controlled temperature application in
sous-vide cooking. This term includes cooking under conventional vacuum and at
low temperature. This technique is also described as long-term cooking at low temperature. The meat is cooked at low temperature for a long time and the juicy flavour
and softness are provided (Christensen et al. 2012; Mortensen et al. 2012). Sousvide technology can be applied to many products from vegetables to soups, meat
and meat products and various sauces. There are few studies on sous-vide cooking
of seafood. Only one study on sous-vide cooking of mussels has been found
(Bongiorno et al. 2018). In this study, freshly harvested mussels (M. galloprovincialis) were packaged under vacuum in polyamide/polypropylene bags and heat-treated
in a steam oven at 85 °C for 10 min and cooled immediately to 3 °C. The sous vide
cooking resulted in being able to preserve the quality of mussels and extend their
shelf-life to 21 storage days. Moreover, with the addition of brine a shelf-life extension of up to 30 days was possible, in comparison to mussels subjected to conventional cooking. Further studies are needed to cook mussels with this method. It
should be examined particularly for microbial safety.
Marinating of Mussels
Marinating is a semi-preservative method for fish based on the treatment of muscles
with marinade solutions containing salt, sugar, spices, oil and acids etc. Marinating
solutions are also used to prevent the growth of microorganisms and to inhibit the
activity of enzymes and thus marinating reduces the bacterial and enzymatic activity, contributes to the improvement of sensory qualities of the product and ensures
its extended but limited shelf life (Arason et al. 2014). Although there are several
studies on the processing of fish by marination, there is little published information
on the production of marinated mussels. There are only a few studies on this subject
(Fig. 3.2).
In a study, a shelf life of 15 days at 4 °C was determined for mussels (M. galloprovincialis) marinated using acid, salt, and vegetable oil (Cherifi and Sadok 2016).
Green mussels were marinated using acetic acid and salt after depuration, shucking,
washing and blanching processes. This product, which was stored at room temperature, was determined to have a shelf life of 16 weeks (Unnikrishnan-Nair et al.
1989). Some marinades are produced with addition of different ingredients to
improve the quality and extend the shelf life. In a previous study, mussels (M. galloprovincialis) which are boiled in 100 °C water for 5 min, removed from shells and
byssus, were marinated. The marination solution consisted of citric acid (3.5%) and
NaCl (2%). The products were packaged in plastic bags. Different ingredients such
as carrageenan LM, konjac flour E425 i, phosphate, yeast extract, xanthan gum and
maltodextrin were added into the marination solution to decrease weight loss and
3.1 Bivalves
meat and contains less connective tissue and collagen leading to a greater compression force during the heating treatments, because of proportionately less gelatine
formation (Ovissipour et al. 2013).
Sous-vide cooking means cooking food under controlled temperatures in vacuumed plastic bags. There is a very strictly controlled temperature application in
sous-vide cooking. This term includes cooking under conventional vacuum and at
low temperature. This technique is also described as long-term cooking at low temperature. The meat is cooked at low temperature for a long time and the juicy flavour
and softness are provided (Christensen et al. 2012; Mortensen et al. 2012). Sousvide technology can be applied to many products from vegetables to soups, meat
and meat products and various sauces. There are few studies on sous-vide cooking
of seafood. Only one study on sous-vide cooking of mussels has been found
(Bongiorno et al. 2018). In this study, freshly harvested mussels (M. galloprovincialis) were packaged under vacuum in polyamide/polypropylene bags and heat-treated
in a steam oven at 85 °C for 10 min and cooled immediately to 3 °C. The sous vide
cooking resulted in being able to preserve the quality of mussels and extend their
shelf-life to 21 storage days. Moreover, with the addition of brine a shelf-life extension of up to 30 days was possible, in comparison to mussels subjected to conventional cooking. Further studies are needed to cook mussels with this method. It
should be examined particularly for microbial safety.
Marinating of Mussels
Marinating is a semi-preservative method for fish based on the treatment of muscles
with marinade solutions containing salt, sugar, spices, oil and acids etc. Marinating
solutions are also used to prevent the growth of microorganisms and to inhibit the
activity of enzymes and thus marinating reduces the bacterial and enzymatic activity, contributes to the improvement of sensory qualities of the product and ensures
its extended but limited shelf life (Arason et al. 2014). Although there are several
studies on the processing of fish by marination, there is little published information
on the production of marinated mussels. There are only a few studies on this subject
(Fig. 3.2).
In a study, a shelf life of 15 days at 4 °C was determined for mussels (M. galloprovincialis) marinated using acid, salt, and vegetable oil (Cherifi and Sadok 2016).
Green mussels were marinated using acetic acid and salt after depuration, shucking,
washing and blanching processes. This product, which was stored at room temperature, was determined to have a shelf life of 16 weeks (Unnikrishnan-Nair et al.
1989). Some marinades are produced with addition of different ingredients to
improve the quality and extend the shelf life. In a previous study, mussels (M. galloprovincialis) which are boiled in 100 °C water for 5 min, removed from shells and
byssus, were marinated. The marination solution consisted of citric acid (3.5%) and
NaCl (2%). The products were packaged in plastic bags. Different ingredients such
as carrageenan LM, konjac flour E425 i, phosphate, yeast extract, xanthan gum and
maltodextrin were added into the marination solution to decrease weight loss and
3.1 Bivalves