Mussel (Perna perna ) Processing by an Alternative Method and Packaging Under Modified Atmosphere to Improve Physicochemical and Microbiological Characteristics

Abstract

An alternative method was proposed to cook shucked Perna perna mussel using an integrated cooking and vacuum-cooling system. The pasteurized samples were stored for 25 days at 3C under modified atmosphere (MAP) of 50% CO 2 /50% N 2 . Physicochemical and microbiological characteristics were evaluated over 25 days for the conventional (CP) and alternative processing (AP). Physicochemical characteristics showed no significant change over the period. Water loss was greater for AP (58.23%) than CP (13.6%) resulting in a product without exudation during storage. Vibrio spp. was detected only in fresh mussels and was eliminated during the heat treatment without recontamination after processing. The counts of mesophilic and psychrotrophic microorganisms decreased after the heat treatment and during storage; the average count was 10 2 CFU/g at the end of 25 days. The AP combined with the modified atmosphere was efficient to control exudation and microbiota of mussels stored over 25 days. PRACTICAL APPLICATIONThe shelf life of raw mussels is restricted to 2 days, and the cross-contamination during mussel processing is a reality in countries such as Brazil. Thus, an alternative process is presented in this study to improve the processing and storage conditions of cooked mussels that could be applied by seafood processing industries so that the cooked mussels have lower microbiological count beyond 15 days when compared to the conventional process.The physicochemical properties of the mussel processed in the CP and AP were evaluated during storage on days 0, 4, 7, 11, 14, 18 and 25. The experiments and analyses were performed in triplicate.pH was measured directly in the triturated meat with a digital pH electrode model Q400A from FIG. 1. FLOWCHART FOR (a) CONVENTIONAL AND (b) ALTERNATIVE PROCESSING OF PERNA PERNA MUSSEL ALTERNATIVE METHOD FOR COOKING MUSSELS M. DE LIMA ET AL.

Vacuum curcumin infusion in cooked oysters (Crassostrea gigas) to increase their shelf life

“…Exudation increased from 2.22% on the first day to 5.08% on the last storage day for WC. A similar result was found by De Lima et al (), showing an increase in exudation from 3.28 to 5.78% (for 25 days) for Perna perna mussels, after heat treatment (100°C steam for 6 min), stored at 3°C. For samples CC, there was no significant difference ( p > .05) during storage for exudation (from 6.24 to 7.11%).…”

“…For water‐holding capacity (WHC), 10.0 ± 0.5 g of oysters were wrapped in gauze, kept in the tube (50 mL) and centrifuged (Beckman Coulter Optima L‐90 k Ultracentrifuge) at 5,384 g for 10 min at 3°C. The samples were weighed before and after centrifugation and the WHC was determined according to Desmond, Kenny, Ward, and Sun () and De Lima et al ().…”

“…The samples were weighed before and after centrifugation and the WHC was determined according to Desmond, Kenny, Ward, and Sun (2000) and De Lima et al (2017).…”

“…The exudation on the package trays without moisture absorber during storage was measured gravimetrically, according to De Lima et al (2017) and Sivertsvik and Birkeland (2006).…”

“…The water loss from food to the external environment, according to Masniyom, Benjama, and Maneesri (2011) and De Lima et al (2017), occurred due to degradation of the muscle structure of the mollusks. This was caused by the combination of microbial activity and endogenous proteinase enzymes that led to a secretion of various hydrolytic enzymes.…”