Aquatic Sciences and Engineering

GÖNDERBİLGİ
EnglishTürkçe

Araştırma Makalesi


DOI :10.26650/ASE2018428669   IUP :10.26650/ASE2018428669    Tam Metin (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.
Anahtar Kelimeler: Pasteurization, mussel, quality, ready-to-eat

PDF Görünüm

Referanslar

  • Andrews, W. H., Wang, H., Jacobson, A., and Hammack, T. (2007). Bacteriological analytical manual: Salmonella. Chapter 5. https://www.fda.gov/food/foodscienceresearch/laboratorymethods/ucm070149.htm (accessed 02.02.2018). google scholar
  • AOAC, (1998a). Official Method 948.15. Fat (crude) method in Seafood. Chapter 35. Fish and Other Marine Products, In “Official Methods of Analysis of AOAC International”. Ed.by. P. Cunniff. Gaitherbury, Maryland USA. google scholar
  • AOAC, (1998b). Official Method 938.08. Ash of Seafood. Chapter 35. Fish and Other Marine Products, In “Official Methods of Analysis of AOAC International”. Ed.by. P. Cunniff. Gaitherbury, Maryland USA. google scholar
  • AOAC, (1998c). Official Method 955.04. Nitrogen (total) in Seafood. Chapter 35. Fish and Other Marine Products, In “Official Methods of Analysis International”. Ed.by. P. Cunniff. Gaitherbury, Maryland USA. google scholar
  • Baumgart, J. (1986). Lebensmittel tierischer herkunft, feinkosterzeugnisse, gefrorene, tiefgefrorene und getrocknete lebensmittel, fertiggerichte, hitzekonservierte lebensmittel, speiseeis, zucker, kakao, zuckerwaren, rohmassen. In J. Baumgart (Ed), Mikrobiologische Untersuchung von Lebensmitteln unter Mitarbeit von Jürgen Firnhaber (pp. 207). Behr’s Verlag, Hamburg, Germany: Gottfried Spicher. google scholar
  • Bhunia, K., Ovissipour, M., Rasco, B., Tang, J. and Sablani, S.S. (2017). Oxidation–reduction potential and lipid oxidation in ready-to-eat blue mussels in red sauce: criteria for package design. Journal of Science of Food and Agriculture, 97:324-332. [CrossRef] google scholar
  • Bongiorno, T., Iacumin, L., Tubaro, F., Marcuzzo, E., Sensidoni, A., and Tulli, F. (2015). Seasonal changes in technological and nutritional quality of Mytilus galloprovincialis from suspended culture in the Gulf of Trieste (North Adritic Sea). Food Chemistry, 173:355-362. [CrossRef] google scholar
  • Bongiorno, T., Tulli, F., Comi, G., Sensidoni, A., Andyanto, D. and Iacumin, L. (2018). Sous-vide cook-chill mussel (Mytilus galloprovincialis): evaluation of chemical, microbiological and sensory quality during chilled storage (3°C). LWT-Food Science and Technology, 91: 117-124. [CrossRef] google scholar
  • Cavalheiro, D. Schmidt, F.C, Rodrigues, L.G.G., Siga, C., Leitempergher, F. and Laurindo, J.B. (2013). Processing of Perna Perna mussels using integrated process of cooking and vacuum cooling. Journal of Food Process Engineering, 36:192-201. [CrossRef] google scholar
  • Chouhan, A., Kaur, B.P. and Rao, S.P. (2015). Effect of high pressure processing and thermal treatment on quality of hilsa (Tenualosa ilisha) fillets during refrigerated storage. Innovative Food Science and Emerging Technologies, 29: 151-160. [CrossRef] google scholar
  • Connell, J. J. (1980). Control of Fish Quality. Farnham-England: Fishing New Books Ltd. google scholar
  • Cosansu, S., Mol, S., Ucok Alakavuk, D. and Ozturan, S. (2011). The effect of lemon juice on Bonito (Sarda sarda, Bloch, 1793) preserved by sous vide packaging. International Journal of Food Science and Technology, 46: 395-401. [CrossRef] google scholar
  • Cosansu, S., Mol, S., Ucok Alakavuk, D. and Ozturan, S. (2013). The effect of lemon juice on shelf life of sous vide packaged Whiting (Merlangius merlangus euxinus, Nordmann, 1840), Food Bioprocess Technology, 6: 283-289. [CrossRef] google scholar
  • Cruz-Romero, M., Kelly, A.L. and Kerry, J.P. (2007). Effects of high-pressure and heat treatments on physical and biochemical characteristics of oysters (Crassostrea gigas). Innovative Food Science and Emerging Technologies, 8(1): 30-38. [CrossRef] google scholar
  • Dogruyol, H. and Mol, S. (2017). Effect of irradiation on shelf life and microbial quality of cold-stored sous-vide mackerel fillets. Journal of Food Processing and Preservation, 41: 1-8. [CrossRef] google scholar
  • De Lima, M., Siga, C, Leitempergher, F., Lerin, L.A., Soares, L.S., Tosati, J.V., Rodrigues, N., B. and Monteiro, A.R. (2017). Mussel (Perna perna) processing by an alternative method and packaging under modified atmosphere to improve physicochemical and microbiological characteristics. Journal of Food Processing and Preservation, 41: 1-9. google scholar
  • Erkan, N. (2005). Changes in quality characteristics during cold storage of shucked mussels (Mytilus galloprovincialis) and selected chemical decomposition indicators. Journal of the Science of Food and Agriculture, 85: 2625-2630. [CrossRef] google scholar
  • Feng, P., Weagant, S.D. Grant, M.A., Burkhardt, W. (2002). Bacteriological Analytical Manual: Enumeration of Escherichia coli and the Coliform Bacteria. Chapter 4. google scholar
  • Available from: https://www.fda.gov/Food/FoodScienceResearch/LaboratoryMethods/ucm064948.htm (accessed 02.02.2018). google scholar
  • Fuentes, A., Fernández-Segovia, I., Escriche, I. and Serra, J.A. (2009). Comparison of physico-chemical parameters and composition of mussels (Mytilus galloprovincialis Lmk) from different Spanish origins. Food Chemistry, 112: 295-302. [CrossRef] google scholar
  • Goulas, A.E., Choliara, I., Nessi, E., Kontaminas, M.G. and Savvaidis, I.N. (2005). Microbiological, biochemical and sensory assessment of mussels (Mytilus galloprovincialis) stored under modified atmosphere packaging. Journal of Applied Microbiology, 98: 752-760. [CrossRef] google scholar
  • Gram, L. and Huss, H. H. (1996). Microbiological spoilage of fish and fish products. International Journal of Food Microbiology, 33: 589-95. [CrossRef] google scholar
  • Gonzáles-Fandos, E., García-Linares, M.C., Villarino-Rodríguez, A., García-Arias, M.T. and García-Fernández, M.C. (2004). Evaluation of the microbiological safety and sensory quality of rainbow trout (Oncorhynchus mykiss) processed by the sous vide method. Food Microbiology, 21(2): 193-201. [CrossRef] google scholar
  • Kaba, N. and Erkoyuncu, İ. (2005). Çeşitli şekillerde işlenen midyelerin (Mytilus galloprovincialis Lamarck, 1819) domuş depolama sırasında duyusal ve kimyasal kalitelerinin belirlenmesi. Atatürk Üniversitesi Ziraat Fakültesi Dergisi, 36(2):193-200. google scholar
  • Karl, H., Meyer, C., Münker, W. (2001). Vergleichende eislagerung von ausgenommenen und unausgenommenen schleien. Information für die Fischwirtschaft aus der Fischereiforschung 48(3): 138-143. google scholar
  • Kaysner, C, A. and DePaola, A. (2004). Bacteriological Analytical manual: Vibrio Chapter 9. google scholar
  • Available from: https://www.fda.gov/Food/FoodScienceResearch/LaboratoryMethods/ucm070830.htm (accessed 02.02.2018). google scholar
  • Khan, M.A., Parrish, C.C. and Shahidi, F. (2005). Quality indicators of cultured Newfoundland Blue mussels (Mytilus edulis) during storage on ice: Microbial growth, pH, lipid oxidation, chemical composition characteristics, and microbial fatty acid contents. Journal of Agricultural and Food Chemistry, 53(18): 7077-7073. [CrossRef] google scholar
  • Kilinc, B. and Cakli, S. (2005a). The determination of the shelf life of pasteurized and non-pasteurized sardine (Sardina pilchardus) marinades stored at 4°C. International Journal of Food Science and Technology, 40: 265-271. [CrossRef] google scholar
  • Kilinc, B. and Cakli, S. (2005b). Determination of the shelf life of sardine (Sardina pilchardus) marinades in tomato sauce stored at 4°C. Food Control, 16(7): 639-644. [CrossRef] google scholar
  • Kietzman, U., Priebbe, K., Rakow, D., Reichstein, K. (1969). Seefish als Lebensmittel, Paul Parey Verlag: Hamburg- Berlin. google scholar
  • Lekjing, S., Karrila, S. and Siripongvutikorn, S. (2017). Thermal inactivation of Listeria monocytogenes in Whole Oysters (Crassostrea belcheri) and Pasteurization Effect on Meat Quality. Journal of Aquatic Food Product Technology, 26(9): 1107-1120. [CrossRef] google scholar
  • Linton, M., Mc Clements, J.M.J. and Patterson, M. F. (2003). Changes in the microbiological quality of shellfish, brought about by treatment with high hydrostatic pressure. International Journal of Food Science and Technology, 38: 713-727. [CrossRef] google scholar
  • Manousaridis, G., Nerantzaki, A., Paleologos, E.K., Tsiotsias, A., Savvaidis, I.N. and Kontominas, M.G. (2005). Effect of ozone on microbial, chemical and sensory attributes of shucked mussels. Food Microbiology, 22(1): 1–9. [CrossRef] google scholar
  • Martínez-Alvarez, O., López-Caballero, M.E., Gómez-Guillén, M.C. and Montero, P. (2009). The effect of several cooking treatments on subsequent chilled storage of thawed deep water pink shrimp (Parapenaeus longirostris) treated with different melanosis-inhibiting formulas. LWT-Food Science and Technology, 42(8): 1335-1344. [CrossRef] google scholar
  • Masniyom, P. and Benjama, O. (2007). Effect of lactic, acetic and citric acids on quality changes of refrigerated green mussel, Perna viridis (Linnaeus, 1758). Songklanakarin Journal of Science and Technology 29(4): 1123-1134. google scholar
  • Mattıssek, R., Schnepel, M.F., Steıner, G. (1992). Lebensmittelanalytik, Grundzüge, Methoden, Anwendungen, Zweite, New York, NY: Springer Berlin Heidelberg. ISBN 3-540-54684-7. google scholar
  • Merdzhanova, A., Dobreva, D.A., Panayotova, V. (2018). Assessment of Proximate and Bioactive Lipid Composition of Black Sea Mussels (M. galloprovincialis) from Bulgaria. In: Biological Resources of Water, Edt: S., Ray. Available from: https://www.intechopen.com/books/biological-resources-of-water (accessesd: 24.05.2018). google scholar
  • Mol, S., Ozturan, S., Cosansu, S. (2012). Determination of the quality and shelf life of sous vide packed Bonito (Sarda sarda, Bloch, 1793) stored at 4°C and 12°C. Journal of Food Quality, 35:137- 143. [CrossRef] google scholar
  • Olafsdottir, G., Martinsdottir, E., Oehlensschlager, J., Dalgaard, P., Jensen, B., Undeland, I., Mackie, I.M., Henehan, G. & Nielsen, H. (1997). Methods to evaluate fish freshness in research and industry. Trends Food Science and Technology 81: 258-265. [CrossRef] google scholar
  • Orban, E., Di Lena, G., Nevigato, T., Casini, I., Marzetti, A. and Caproni, R. (2002). Seasonal changes in meat content, condition index and chemical composition of mussels (Mytilus galloprovincialis) cultured in two different Italian sites. Food Chemistry, 77(1): 57-65. [CrossRef] google scholar
  • Ovissipour, M., Rasco, B., Tang, J., Sablani, S.S. (2013). Kinetics of quality changes in whole blue mussel (Mytilus edulis) during pasteurization. Food Research International, 53: 141-148. [CrossRef] google scholar
  • Özden, Ö., Ulusoy, Ş., Erkan, N. (2010). Study on the behavior of the trace metal and macro minerals in Mytilus galloprovincialis as a bioindicator species: the case of Marmara Sea, Turkey. Journal of Consumer Protection and Food Safety, 5: 407-412. [CrossRef] google scholar
  • Peng, J., Tang, J., Barrett, D.M., Sablani, S.S., Anderson, N. and Powers, J.R. (2017). Thermal pasteurization of ready-to-eat foods and vegetables. Critical factors for process design and effect on quality. Critical Reviews in Food Science and Nutrition, 57(14): 2970-2995. [CrossRef] google scholar
  • Rippey, S.R. (1994). Infectious Diseases Associated with molluscan shellfish consumption. Clinical Microbiology Reviews, 7(4): 419-425 [CrossRef] google scholar
  • Sallam, Kh.I., Ahmed, A.M. Elgazzar, M.M., Eldaly, E.A. (2007). Chemical quality and sensory attributes of marinated Pacific saury (Cololabis saira) during vacuum-packaged storage at 4°C. Food Chemistry, 102: 1061-1070. [CrossRef] google scholar
  • Schormuller, J. (1968). Handbuch der Lebensmittel Chemie, Berlin, Heidelberg, New York: Springer- Verlag. google scholar
  • Sikorski, Z.E., Kolakowska, A., Burt, J.R. (1990). Postharvest biochemical and microbial changes. In: Z. E. Sikorski, (Ed) Seafood: Resources, Nutritional Composition, and Preservation, Postharvest Biochemical and Microbial Changes (pp.71). Boca Raton, Florida: CRC Press Inc. google scholar
  • Skipnes, D., Øines, S., Rosnes, J.T., Skåra, T. (2002). Heat transfer in vacuum packed mussels (Mytilus edulis) during thermal processing. Journal of Aquatic Food Product Technology, 11(3/4): 5-19. [CrossRef] google scholar
  • Stratev, D., Popova T., Zhelyazkov, G., Vashin, I., Dospatliev, L., Valkova, E. (2017). Seasonal Chages in Quality and Fatty acid composition of Black Mussel (Mytilus galloprovincialis). Journal of Aquatic Food Product Technology, 26(7): 871-879. [CrossRef] google scholar
  • Tournas, V., Stack, M.E., Mislivec, P.B., Koch, H.A. & Bandler, R. (2001). Bacteriological Analytical Manual: Yeasts, Molds and Mycotoxins. Chapter 18. Available from: https://www.fda.gov/Food/FoodScienceResearch/LaboratoryMethods/ucm071435.htm/ (accessed 04.04.2018). google scholar
  • Ulusoy, Ş., Özden, Ö. (2011). Preservation of Stuffed Mussels at 4°C in Modified Atmosphere Packaging. Journal of Aquatic Food Product Technology, 20: 319-330. [CrossRef] google scholar
  • Velammal, A., Saritha, K., Immaculate, J.K., Jamila, P. (2017). Food Safety and shelf life of cooked meat of brown mussel, Perna perna (Linnaeus, 1758) stored under different temperatures. International Food Research Journal, 24(6): 2609-2615. google scholar
  • Vernocchi, P., Maffei, M., Lanciotti, R., Suzzi, G., Gardini, F. (2007). Characterization of Mediterranean mussels (Mytilus galloprovincialis) harvested in Adriatic Sea. Food Control, 18: 1574-1538. [CrossRef] google scholar
  • Yildiz, H. Berber, S. Acarli, A. and Vural, P. (2011). Seasonal variation in condition index, meat yield and biochemical composition of the flat oyster Ostrea edulis (Linnaeus, 1758) from the Dardanelles, Turkey. Italian Journal of Animal Science, 10: 22-26. [CrossRef] google scholar

Atıflar

Biçimlendirilmiş bir atıfı kopyalayıp yapıştırın veya seçtiğiniz biçimde dışa aktarmak için seçeneklerden birini kullanın


DIŞA AKTAR



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 25 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 (25 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]. 25 Nov. 2024 [cited 25 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



ZAMAN ÇİZELGESİ


Gönderim30.05.2018
Kabul27.07.2018
Çevrimiçi Yayınlanma15.10.2018

LİSANS


Attribution-NonCommercial (CC BY-NC)

This license lets others remix, tweak, and build upon your work non-commercially, and although their new works must also acknowledge you and be non-commercial, they don’t have to license their derivative works on the same terms.


PAYLAŞ




İstanbul Üniversitesi Yayınları, uluslararası yayıncılık standartları ve etiğine uygun olarak, yüksek kalitede bilimsel dergi ve kitapların yayınlanmasıyla giderek artan bilimsel bilginin yayılmasına katkıda bulunmayı amaçlamaktadır. İstanbul Üniversitesi Yayınları açık erişimli, ticari olmayan, bilimsel yayıncılığı takip etmektedir.