Microbiological, biochemical and sensory assessment of mussels (Mytilus galloprovincialis) stored under modified atmosphere packaging

• Published in: Journal of applied microbiology 2005-03, Vol.98 (3), p.752-760
• Main Authors: Goulas, A.E., Chouliara, I., Nessi, E., Kontominas, M.G., Savvaidis, I.N.
• Format: Article
• Language: English
• Subjects: Animals; Bacteriological Techniques; biochemical; Biological and medical sciences; Bivalvia - chemistry; Bivalvia - microbiology; Colony Count, Microbial; Food Inspection - methods; Food Microbiology; Food Packaging; Food Preservation; Fundamental and applied biological sciences. Psychology; microbiological; Microbiology; modified atmosphere packaging; mussels; Nitrogen - analysis; sensory analysis; Thiobarbiturates - analysis; Vacuum
• ISSN: 1364-5072; 1365-2672
• DOI: 10.1111/j.1365-2672.2004.02512.x

Aims:  To determine the microbiological, biochemical and sensory changes of mussels during storage under aerobic, vacuum packaging (VP) and modified atmosphere packaging (MAP) conditions at 4°C, and to determine shelf‐life of mussels under the same packaging conditions using the above assessment parameters. Methods and Results:  Aqua‐cultured mussels (Mytilus galloprovincialis) were obtained from a local culture farm, packaged aerobically under VP and MAP (50%/50% CO2/N2: M1, 80%/20% CO2/N2: M2, 40%/30%/30% CO2/N2/O2: M3), and stored at 4°C. Quality evaluation was carried out using microbiological, chemical and sensory analyses. Microbiological results revealed that the M2 and VP delayed microbial growth compared with that of air‐packaged samples. The effect was more pronounced for total viable count (TVC), Pseudomonas spp., lactic acid bacteria (LAB) and H2S‐producing bacteria. TVC was reduced by 0·9–1·0, Pseudomonas spp. by 0·7–0·8, LAB by 1·0–2·2, H2S‐producing bacteria by 0·7–1·2. Enterobacteriaceae were not significantly affected by MAP conditions. Of the chemical indices determined, the total volatile basic nitrogen and trimethylamine nitrogen values remained lower than the proposed acceptability limits of 35 mg N 100 g−1 and 12 mg N 100 g−1, respectively, after 15 days of storage. Both the VP and air‐packaged mussel samples exceeded these limits. The thiobarbituric acid value of all MAP and VP mussels remained lower than the proposed acceptability limit of 1 mg malondialdehyde kg−1. The air‐packaged samples exceeded this limit. All samples retained desirable sensory characteristics during the first 8 days of storage. Conclusions:  Based on odour and taste evaluation, the M1 and M3 samples remained acceptable until ca day 11–12, the M2 samples remained acceptable until ca day 14–15 days while the VP and air‐packaged mussel samples remained acceptable until ca days 10–11 and 8–9 of storage respectively. Based primarily on sensory, but also on biochemical and microbiological parameters determined, M2 gas mixture was the most effective for mussel preservation achieving a shelf‐life of ca 14–15 days. Significance and Impact of the Study:  MAP (M2) can be used to increase the shelf‐life of refrigerated mussels. A shelf‐life extension of refrigerated mussels by ca 5–6 days under MAP may be obtained.