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

Year 2018, Volume: 33 Issue: 4, 117 - 123, 02.11.2018

Şehnaz Yasemin Tosun Didem Üçok Alakvuk Şafak Ulusoy

Abstract

DOI: 10.26650/ASE2018428669


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

References

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  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Bongiorno, T., Iacumin, L., Tubaro, F., Marcuzzo, E., Sensidoni, A., 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.
  • 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.
  • Cavalheiro, D. Schmidt, F.C, Rodrigues, L.G.G., Siga, C., Leitempergher, F., 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.
  • 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.
  • Connell, J. J. (1980). Control of Fish Quality. Farnham-England: Fishing New Books Ltd.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Feng, P., Weagant, S.D. Grant, M.A., Burkhardt, W. (2002). Bacteriological Analytical Manual: Enumeration of Escherichia coli and the Coliform Bacteria. Chapter 4. https://www.fda.gov/Food/FoodScienceResearch/LaboratoryMethods/ucm064948.htm(accessed 02.02.2018).
  • 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.
  • 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.
  • Gram, L. and Huss, H. H. (1996). Microbiological spoilage of fish and fish products. International Journal of Food Microbiology, 33:589–95.
  • 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.
  • 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.
  • 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.
  • Kaysner, C, A. and DePaola, A. (2004). Bacteriological Analytical manual: Vibrio Chapter 9.https://www.fda.gov/Food/FoodScienceResearch/LaboratoryMethods/ucm070830.htm(accessed 02.02.2018).
  • 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.
  • 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.
  • 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.Kietzman, U., Priebbe, K., Rakow, D., Reichstein, K. (1969). Seefish als Lebensmittel, Paul Parey Verlag: Hamburg- Berlin.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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 J.Sci. Technol, 29(4):1123-1134.
  • Mattıssek, R., Schnepel, M.F. and Steıner, G. (1992). Lebensmittelanalytik, Grundzüge, Methoden, Anwendungen, Zweite, New York, NY: Springer Berlin Heidelberg. ISBN 3-540-54684-7.
  • Merdzhanova, A., Dobreva, D.A. and 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 https://www.intechopen.com/books/biological-resources-of-water (accessesd: 24.05.2018).
  • Mol, S., Ozturan, S. and 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.
  • 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 Technology 81:258–265.
  • 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.
  • Ovissipour, M., Rasco, B., Tang, J. and Sablani, S.S. (2013). Kinetics of quality changes in whole blue mussel (Mytilus edulis) during pasteurization. Food Research International, 53: 141-148.
  • Özden, Ö., Ulusoy, Ş. and 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.
  • 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.
  • Rippey, S.R. (1994). Infectious Diseases Associated with molluscan shellfish consumption. Clinical Microbiology Reviews, 7(4): 419-425.
  • Sallam, Kh.I., Ahmed, A.M. Elgazzar, M.M. and 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.
  • Schormuller, J. (1968). Handbuch der Lebensmittel Chemie, Berlin, Heidelberg, New York: Springer- Verlag.
  • 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.
  • Skipnes, D., Øines, S., Rosnes, J.T. and 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.
  • Stratev, D., Popova T., Zhelyazkov, G., Vashin, I., Dospatliev, L., and 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.
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Year 2018, Volume: 33 Issue: 4, 117 - 123, 02.11.2018

Şehnaz Yasemin Tosun Didem Üçok Alakvuk Şafak Ulusoy

Abstract

References

  • Andrews, W. H., Wang, H., Jacobson, A., & Hammack, T. (2007). Bacteriological analytical manual: Salmonella. Chapter 5. https://www.fda.gov/food/foodscienceresearch/laboratorymethods/ucm070149.htm (accessed 02.02.2018)
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Bongiorno, T., Iacumin, L., Tubaro, F., Marcuzzo, E., Sensidoni, A., 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.
  • 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.
  • Cavalheiro, D. Schmidt, F.C, Rodrigues, L.G.G., Siga, C., Leitempergher, F., 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.
  • 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.
  • Connell, J. J. (1980). Control of Fish Quality. Farnham-England: Fishing New Books Ltd.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Feng, P., Weagant, S.D. Grant, M.A., Burkhardt, W. (2002). Bacteriological Analytical Manual: Enumeration of Escherichia coli and the Coliform Bacteria. Chapter 4. https://www.fda.gov/Food/FoodScienceResearch/LaboratoryMethods/ucm064948.htm(accessed 02.02.2018).
  • 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.
  • 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.
  • Gram, L. and Huss, H. H. (1996). Microbiological spoilage of fish and fish products. International Journal of Food Microbiology, 33:589–95.
  • 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.
  • 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.
  • 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.
  • Kaysner, C, A. and DePaola, A. (2004). Bacteriological Analytical manual: Vibrio Chapter 9.https://www.fda.gov/Food/FoodScienceResearch/LaboratoryMethods/ucm070830.htm(accessed 02.02.2018).
  • 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.
  • 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.
  • 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.Kietzman, U., Priebbe, K., Rakow, D., Reichstein, K. (1969). Seefish als Lebensmittel, Paul Parey Verlag: Hamburg- Berlin.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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 J.Sci. Technol, 29(4):1123-1134.
  • Mattıssek, R., Schnepel, M.F. and Steıner, G. (1992). Lebensmittelanalytik, Grundzüge, Methoden, Anwendungen, Zweite, New York, NY: Springer Berlin Heidelberg. ISBN 3-540-54684-7.
  • Merdzhanova, A., Dobreva, D.A. and 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 https://www.intechopen.com/books/biological-resources-of-water (accessesd: 24.05.2018).
  • Mol, S., Ozturan, S. and 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.
  • 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 Technology 81:258–265.
  • 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.
  • Ovissipour, M., Rasco, B., Tang, J. and Sablani, S.S. (2013). Kinetics of quality changes in whole blue mussel (Mytilus edulis) during pasteurization. Food Research International, 53: 141-148.
  • Özden, Ö., Ulusoy, Ş. and 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.
  • 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.
  • Rippey, S.R. (1994). Infectious Diseases Associated with molluscan shellfish consumption. Clinical Microbiology Reviews, 7(4): 419-425.
  • Sallam, Kh.I., Ahmed, A.M. Elgazzar, M.M. and 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.
  • Schormuller, J. (1968). Handbuch der Lebensmittel Chemie, Berlin, Heidelberg, New York: Springer- Verlag.
  • 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.
  • Skipnes, D., Øines, S., Rosnes, J.T. and 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.
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There are 52 citations in total.

Details

Primary Language English
Journal Section Articles
Authors

Şehnaz Yasemin Tosun 0000-0003-3764-0020

Didem Üçok Alakvuk 0000-0003-0162-4731

Şafak Ulusoy 0000-0003-1725-3269

Publication Date November 2, 2018
Submission Date May 30, 2018
Published in Issue Year 2018 Volume: 33 Issue: 4

Cite

APA Tosun, Ş. Y., Üçok Alakvuk, 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.
AMA Tosun ŞY, Üçok Alakvuk D, Ulusoy Ş. Quality Changes of Thermal Pasteurized Mussels (Mytilus galloprovincialis) During Refrigerated Storage at 4±1°C. Aqua Sci Eng. November 2018;33(4):117-123.
Chicago Tosun, Şehnaz Yasemin, Didem Üçok Alakvuk, 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 (November 2018): 117-23.
EndNote Tosun ŞY, Üçok Alakvuk D, Ulusoy Ş (November 1, 2018) Quality Changes of Thermal Pasteurized Mussels (Mytilus galloprovincialis) During Refrigerated Storage at 4±1°C. Aquatic Sciences and Engineering 33 4 117–123.
IEEE Ş. Y. Tosun, D. Üçok Alakvuk, and Ş. Ulusoy, “Quality Changes of Thermal Pasteurized Mussels (Mytilus galloprovincialis) During Refrigerated Storage at 4±1°C”, Aqua Sci Eng, vol. 33, no. 4, pp. 117–123, 2018.
ISNAD Tosun, Şehnaz Yasemin et al. “Quality Changes of Thermal Pasteurized Mussels (Mytilus Galloprovincialis) During Refrigerated Storage at 4±1°C”. Aquatic Sciences and Engineering 33/4 (November 2018), 117-123.
JAMA Tosun ŞY, Üçok Alakvuk D, Ulusoy Ş. Quality Changes of Thermal Pasteurized Mussels (Mytilus galloprovincialis) During Refrigerated Storage at 4±1°C. Aqua Sci Eng. 2018;33:117–123.
MLA Tosun, Şehnaz Yasemin et al. “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. 117-23.
Vancouver Tosun ŞY, Üçok Alakvuk D, Ulusoy Ş. Quality Changes of Thermal Pasteurized Mussels (Mytilus galloprovincialis) During Refrigerated Storage at 4±1°C. Aqua Sci Eng. 2018;33(4):117-23.
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