Elevated concentrations of oxygen on the stability of live mussel stored refrigerated
2004
Pastoriza, Laura | Bernárdez Costas, Marta | Sampedro, Gabriel | López Cabo, Marta | Rodríguez Herrera, Juan José
5 páginas, 5 tablas, 2 figuras.-- The original publication is available at www.springerlink.com
显示更多 [+] 显示较少 [-]The stability of bivalve molluscs was studied in live mussels (Mytilus galloprovincialis) packaged under modified atmospheres. Studies of physical, chemical, microbiological and sensory parameters have detailed these changes in the live packaged mussels. The highest survival was achieved at high oxygen concentrations, i.e. 75%, in the absence of carbon dioxide. The improved storage conditions promote shelf life in 80% of the packaged mussels, reaching a storage life of 6 days when held at 2–3 C, whereas control molluscs packaged in air did not exceed 3–4 days when stored under the same conditions. Sensory analysis of cooked products from live mussels packaged under 75% oxygen:25% nitrogen were optimum throughout the period of storage. Secondly, the results for the most effective treatment were compared with those for an approximate 75–80% oxygen mixture achieved by applying partial vacuum to the packaging machine. This option employed only oxygen and decreased packaging time, which reduced mussel packaging stress by avoiding elevated vacuum conditions. It provided operational and economic advantage to commercial mussel packaging.
显示更多 [+] 显示较少 [-]This research was supported by AMEGROVE (O Grove-Spain) and by the Xunta de Galicia (project PGIDT01TIN21E).
显示更多 [+] 显示较少 [-]Peer reviewed
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