Mussel (Mytilus edulis) is an economic shellfish with a high nutritional value. Due to the high amount of protein and fat, fresh mussels are susceptible to spoilage during storage. In the present study, how a combination of pullulan, acidic electrolyzed water (AEW), and stable chlorine dioxide (ClO2) ice-glazing treatments affect the quality of mussels was investigated during 90 days of frozen storage. The results indicate that the combined glazing treatment effectively maintained the mussel muscle quality during storage mainly due to its air barrier actions. Mussel samples coated with AEW and ClO2 showed lower aerobic plate counts than other groups, resulting from the strong antibacterial action of AEW and ClO2. After 90 days of frozen storage, the mussel glazed with a combination of AEW, ClO2, and pullulan solutions showed better texture properties, higher content of myofibrillar proteins, higher Ca2+-ATPase...
Shelf-life of half-shell mussel (Mytilus edulis) as affected by pullulan, acidic electrolyzed water, and stable chlorine dioxide combined ice-glazing during frozen storage.
Bin Zhang, Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, No. 1, Haida South Road, Lincheng Changzhi Island, Zhoushan 316022, China. Tel. +86-058-0255-4781. E-mail firstname.lastname@example.org
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Yuanpei Gao, Huili Jiang, Dandan Lv, Soottawat Benjakul, Bin Zhang; Shelf-life of half-shell mussel (Mytilus edulis) as affected by pullulan, acidic electrolyzed water, and stable chlorine dioxide combined ice-glazing during frozen storage.. IFIS Food and Health Sciences Database 2022; doi:
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