| one publication added to basket [391525] | The effect of high oxygen modified atmospheres on the quality degradation of packed live blue mussels (Mytilus edulis)
Ratnawati, S.E.; Kuuliala, L.; Walgraeve, C.; Demeestere, K.; Ragaert, P.; Devlieghere, F. (2023). The effect of high oxygen modified atmospheres on the quality degradation of packed live blue mussels (Mytilus edulis). Lebensm.-Wiss. Technol. 177: 114537. https://dx.doi.org/10.1016/j.lwt.2023.114537
In: Lebensmittel-Wissenschaft und Technologie = Food Science & Technology = Science et Technologie Alimentaire. Elsevier: Amsterdam. ISSN 0023-6438; e-ISSN 1096-1127, more
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| Keywords |
Mytilus edulis Linnaeus, 1758 [WoRMS]
Marine/Coastal |
| Author keywords |
Atmosphere conditions; Blue mussels; Mortality; TPC; VOCs |
| Authors | | Top |
- Ratnawati, S.E., more
- Kuuliala, L., more
- Walgraeve, C., more
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- Demeestere, K., more
- Ragaert, P., more
- Devlieghere, F., more
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| Abstract |
Oxygen (O2) plays a vital role in the blue mussel (Mytilus edulis) survival, microbial growth, and volatile organic compounds (VOCs) formation during transport and storage. This study measures the impact of different atmospheres (% CO2/O2/N2): 30/40/30; 40/60/0; and 0/60/40 on blue mussels' spoilage. Quality parameters were monitored at 4 °C for up to 16 days of storage, including headspace composition (% CO2/O2), pH, mortality, microbial analysis, and VOCs concentrations. Selected-ion flow-tube mass spectrometry (SIFT-MS) was used for real-time VOCs measurements. At the end of storage, odor activity values (OAVs) were calculated to assess VOCs that contributed to the overall odor profiles (OAV ≥1). Different atmospheres result in a different shelf life in which B60 condition (% CO2/O2/N2: 40/60/0) prolonged the life span of blue mussels for nine days of storage. A total of 23 compounds were identified in packed blue mussels. The evolution of ethanol; 3-methyl-1-butanol; 2,3-butanediol; acetone; 2,3-butanedione; dimethylamine (DMA); dimethyl sulfide; dimethyl disulfide; and methyl mercaptan were associated with mortality and total plate count (TPC >7 log CFU g−1). This study identifies dimethyl sulfide and methyl mercaptan as the primary contributors to malodor of blue mussels at the end of storage (OAVs = 182–66716).
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