Changes in quality characteristics during cold storage of shucked mussels (Mytilus galloprovincialis) and selected chemical decomposition indicators

Abstract

The following chemical changes were observed during the cold storage of mussels for 6 days at 4 degrees C. Total volatile basic nitrogen (TVB-N, mg N per 100 g) and trimethylamine values (TMA-N, mg N per 100 g) were increased from 22.55 and 5.96 mg per 100 g at day 0 to 12.38 and 0.42 mg per 100 g, respectively, at the end of the storage period. The indole value and putrescine concentration were increased from 15.36 mu g kg(-1) and 24.7mg kg(-1) to 34.46 mu g kg(-1) and 63.86 mg kg(-1), respectively, on the fourth day of storage. The pH was slightly reduced and tyramine and cadaverine were not detected during storage. TVB-N, TMA-N and indole value could be selected as decomposition indicators for mussels during their cold storage. Acceptable limits of 15 mg per 100 g for TVB-N, 3 mg per 100 g for TMA-N, 35 mu g kg(-1) for indole and 60 mg kg(-1) for putrescine are suggested. Sensory and chemical results indicated that the shelf-life of mussels at 4 degrees C is limited to 4 days. (c) 2005 Society of Chemical Industry.