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DOI :10.26650/ASE2018428669   IUP :10.26650/ASE2018428669    Full Text (PDF)

Quality Changes of Thermal Pasteurized Mussels (Mytilus galloprovincialis) During Refrigerated Storage at 4±1°C

Şehnaz Yasemin Tosun, Didem Üçok, Şafak Ulusoy

This study investigated the changes in quality of pasteurized mussels during storage at 4°C±1°C. Mussels (Mytilus galloprovincialis) were harvested from the Marmara Sea in March. The mussel flesh was packed with lemon juice, apple vinegar, finely chopped onion, salt, and black pepper. Then, all the packets were pasteurized (at 70°C for 8 min) and stored for 21 days at 4°C±1°C. Results showed that the contents of protein, fat, and ash of pasteurized mussels were significantly higher (p<0.05) than those of raw samples. The moisture content of mussels was significantly decreased (p<0.05) after heat treatment. The meat yield of pasteurized mussels was 10.42%. Sensory evaluation results indicated that the acceptability of pasteurized mussels at refrigerated storage was limited to 9 days. The TVB-N value of pasteurized samples exceeded the acceptability limit of 22–25 mg/100 g on the 9th day. The TMA-N amount of pasteurized mussels remained lower than the acceptability limit during storage. The initial microbial load of the mussel samples reduced after the pasteurization process. This reduction was observed in the total mesophilic and psychrophilic bacterial count, with the yeast mold counts after pasteurization being 2.44, 2.07, and 2.37 log cfu/g, respectively.
Keywords: Pasteurization, mussel, quality, ready-to-eat

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APA

Tosun, Ş., Üçok, D., & Ulusoy, Ş. (2018). Quality Changes of Thermal Pasteurized Mussels (Mytilus galloprovincialis) During Refrigerated Storage at 4±1°C. Aquatic Sciences and Engineering, 33(4), 117-123. https://doi.org/10.26650/ASE2018428669


AMA

Tosun Ş, Üçok D, Ulusoy Ş. Quality Changes of Thermal Pasteurized Mussels (Mytilus galloprovincialis) During Refrigerated Storage at 4±1°C. Aquatic Sciences and Engineering. 2018;33(4):117-123. https://doi.org/10.26650/ASE2018428669


ABNT

Tosun, Ş.; Üçok, D.; Ulusoy, Ş. Quality Changes of Thermal Pasteurized Mussels (Mytilus galloprovincialis) During Refrigerated Storage at 4±1°C. Aquatic Sciences and Engineering, [Publisher Location], v. 33, n. 4, p. 117-123, 2018.


Chicago: Author-Date Style

Tosun, Şehnaz Yasemin, and Didem Üçok and Şafak Ulusoy. 2018. “Quality Changes of Thermal Pasteurized Mussels (Mytilus galloprovincialis) During Refrigerated Storage at 4±1°C.” Aquatic Sciences and Engineering 33, no. 4: 117-123. https://doi.org/10.26650/ASE2018428669


Chicago: Humanities Style

Tosun, Şehnaz Yasemin, and Didem Üçok and Şafak Ulusoy. “Quality Changes of Thermal Pasteurized Mussels (Mytilus galloprovincialis) During Refrigerated Storage at 4±1°C.” Aquatic Sciences and Engineering 33, no. 4 (Nov. 2024): 117-123. https://doi.org/10.26650/ASE2018428669


Harvard: Australian Style

Tosun, Ş & Üçok, D & Ulusoy, Ş 2018, 'Quality Changes of Thermal Pasteurized Mussels (Mytilus galloprovincialis) During Refrigerated Storage at 4±1°C', Aquatic Sciences and Engineering, vol. 33, no. 4, pp. 117-123, viewed 22 Nov. 2024, https://doi.org/10.26650/ASE2018428669


Harvard: Author-Date Style

Tosun, Ş. and Üçok, D. and Ulusoy, Ş. (2018) ‘Quality Changes of Thermal Pasteurized Mussels (Mytilus galloprovincialis) During Refrigerated Storage at 4±1°C’, Aquatic Sciences and Engineering, 33(4), pp. 117-123. https://doi.org/10.26650/ASE2018428669 (22 Nov. 2024).


MLA

Tosun, Şehnaz Yasemin, and Didem Üçok and Şafak Ulusoy. “Quality Changes of Thermal Pasteurized Mussels (Mytilus galloprovincialis) During Refrigerated Storage at 4±1°C.” Aquatic Sciences and Engineering, vol. 33, no. 4, 2018, pp. 117-123. [Database Container], https://doi.org/10.26650/ASE2018428669


Vancouver

Tosun Ş, Üçok D, Ulusoy Ş. Quality Changes of Thermal Pasteurized Mussels (Mytilus galloprovincialis) During Refrigerated Storage at 4±1°C. Aquatic Sciences and Engineering [Internet]. 22 Nov. 2024 [cited 22 Nov. 2024];33(4):117-123. Available from: https://doi.org/10.26650/ASE2018428669 doi: 10.26650/ASE2018428669


ISNAD

Tosun, Şehnaz Yasemin - Üçok, Didem - Ulusoy, Şafak. “Quality Changes of Thermal Pasteurized Mussels (Mytilus galloprovincialis) During Refrigerated Storage at 4±1°C”. Aquatic Sciences and Engineering 33/4 (Nov. 2024): 117-123. https://doi.org/10.26650/ASE2018428669



TIMELINE


Submitted30.05.2018
Accepted27.07.2018
Published Online15.10.2018

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