Spoilage Profiles of Green-Lipped MusselPerna viridis

Abstract

Spoilage profiles of green‐lipped mussel (Perna viridis) were investigated by the determination of degree of hydrolysis (DH), sodium dodecyl sulfate polyacrylamide gel electrophoresis and microbiological analysis. Spoilage activities rose along with the increase of temperature and the maximal degree of hydrolyzation of mussel protein was 35% occurred after 24 h incubation at 55C. Bacteria boosted after 4 h incubation at 25 and 35C, but were suppressed at temperature higher than 45C. DH increased sharply within 4–8 h, and then its growth slowed down. Photobacterium, Vibrio and Shewanella were predominant bacteria propagated in spoilage. Practical Applications A clear understanding of spoilage would be needed in maintaining the quality of the seafood, developing methods to curb the process, preserving the delicate flavor and obtaining desired functional peptides. The objective of this study is to explore spoilage mechanism under different temperatures and investigate the bacteria involved. Elucidation of spoilage mechanism will shed light on preservation of green‐lipped mussel meat and the functional study of its protein hydrolysate.

Quality Changes of Green Mussel (Perna viridis) at Different Steaming Conditions

“…Harvested mussels are untangled and cleaned with seawater then marketed as live and unopened within local distribution channels (Azanza et al 2005). Raw fresh green mussels are highly perishable due to their high-water activity (a w > 0.95) (Azanza et al 2005), thereby increasing their susceptibility to bacterial and enzymatic spoilage (Tan et al 2017;Mueda et al 2019). Moreover, the green mussels' sessile and filterfeeding trait accumulate pathogens (Samsudin and Karim 2021) and toxins (Phillips 1985), resulting in consumer-related food safety issues since "contaminated" and "safe" green mussels are not distinguishable from one another.…”