Vinh Long University of Technology Education
Songkhla, Таиланд
Songkhla, Таиланд
Songkhla, Таиланд
Marinating is a traditional technology to improve the shelf - life and quality of products. Enriched Viet- namese tamarind fish sauce was prepared and used to marinate green mussels. Subjects of this research were: green mussels (C1), marinated green mussels (C2), and marinated green mussels packaged in modified atmosphere (M1, M2, and M3). A percentage of O :CO :N was 5:50:45 for M1, 5:70:25 for M2, and 5:90:5 for M3. Microbiological, hemical, and sensory qualities of the samples were analyzed during storage at 4°C for 30 days. The results indicate that glycogen, iron, and zinc contents as well as pH values decreased in all the cases during storage. In addition, TVB-N and TBARS values as well as mesophilic and lactic acid bacteria increased with time in all the samples. The number of psychrophilic bacteria in marinated samples was small or not detected at all. Escherichia coli, Staphylo- coccus aureus, Salmonella spp. and Vibrio cholera were below standard values. Based on sensory acceptability, the shelf-life of C1, C2, M1, M2, and M3 samples was 12, 18, 24, 24, and 27 days, respectively.
Vietnamese tamarind fish sauce, iron, zinc, marinated green mussel, modified atmosphere packaging (MAP)
Green mussel (Perna viridis L.) is a common ma- rine animal in the Asia-Pacific region [1]. This is a large bivalve with smooth, elongated shell typical of seve- ral mytilids. Flesh of the green mussel is con- sidered an excellent source of selenium, cal- cium, iron, magnesium, phosphorous and
vitamins (A, B1, B2, B6, B12 and C) [2, 3]. In addition, mussel fat is rich in polyunsaturated fat- ty acids (PUFA, 37–48% of total fatty acids) mainly
ω–3 PUFA [4], which is biologically important and can decrease the risk of cardiovascular disease [5]. Howe- ver, this filter feeder animal has a high risk of microbio- logical contamination that lead to a short shelf-life, poor quality, and economic losses. In addition, only well– cooked green mussels are microbiologically safe.
Marinating is a seasoning process mainly using or- ganic acid containing liquids [6]. Liquid marinades ge-
nerally include sugar, spices, oil, and acid such as vine- gar, fruit juice or wine. Marinating improves tenderness, juiciness, taste and aroma, as well as improves the shelf- life of red meat, poultry, seafood, and vegetables [7–10].
Vietnamese tamarind fish sauce is popular in its country of origin. The main ingredients are tamarind pulp, fish sauce and sugar, while some fresh garlic and chili are used to enhance taste. The Vietnamese con- sume this sauce with various foods, such as seafood, fried food, dried food. It is even used as a condiment in various kinds of food products. Ready-to-cook pro- ducts are expected to gain popularity in South-East Asia as well. Mineral deficiencies, including iron and zinc, remain problematic in developing countries. Thus, the enrichment of food products with minerals can be an effective way to solve this problem. However, accor- ding to a market survey, green mussels marinated with enriched tamarind fish sauce are not commercially avai-
Copyright © 2019, Tien et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.
lable, especially when packed in a modified atmosphere. Modified atmosphere packaging (MAP) is a technology that prolongs the shelf-life of food products by retard- ing microbial growth and biochemical reactions, often with an elevated carbon dioxide level [11]. Moreover, in MAP oxygen may inhibit the growth of anaerobic bacte- ria and accumulate toxins from Clostridium botulinum, type E [12]. However, botulinum toxins can form at be- low 2% oxygen [13, 14].
Therefore, the aim of this study was to determine the shelf-life of green mussels marinated with tamarind fish sauce enriched with iron and zinc. The mussels were packed in modified atmosphere and stored at 4°C.
STUDY OBJECTS AND METHODS
|
(ZnSO ·7(H O)) were taken from Sigma–Aldrich Com-
foam agent were added. 5 ml from 50 ml of the distillate were mixed with 5 ml of 0.02 M 2-thiobarbituric acid in 90% glacial acetic acid (TBA reagent). The mixture was placed in a vial that was capped and heated in a water bath for 35 min. Afterwards, the vial was cooled down and the sample was measured at 532 nm using a spec- trophotometer (UV/VIS T180, PG Instrument Ltd., UK). The results are expressed in mg malondialdehyde/kg sample.
Glycogen content. Glycogen content was deter- mined based on the method of [16]. 50 mg of chopped marinated green mussels were boiled for 20 min with 400 µl of 33% KOH, cooled down, and 700 µl of 96% ethanol was added. The mixture was placed in an ice bath for 2 hours to reach complete precipitation. There- after, the mixture was centrifuged at 7,500 g for 20 min using a microlitre centrifuge (Z-233-M2, Hermle– Germany) and the supernatant was collected. The su- pernatant was mixed with 1 ml of distilled water and sonicated for 5 min using Crest Ultrasonic (575 DAE, Malaysia). Then 100 µl of the solution and 2 ml of an- throne reagent were kept at 90°C for 20 min in dark- ness. The reagent consisted of 38 ml of concentrated
sulphuric acid with 15 ml of distilled water and 0.075 g
4 2
pany (Steinheim, Germany).
Marinated green mussel preparation. The green mussels were washed during 2 hours with tap water, then blanched in boiling water at 100°C for 30 s to fa- cilitate meat removal. A ratio of sample to water was 1:2 w/w. Afterwards, the meat of green mussels was separated from the shells. We prepared tam- arind fish sauce contained 42% of tamarind slur- ry, 37% of sugar, and 21% of fish sauce. 236 mg of
FeNaEDTA·3(H O) and 88.5 mg of ZnSO ·7(H O)
of anthrone. The solution was measured at 620 nm using
a spectrophotometer. Glycogen concentration was calcu- lated from a standard curve for glycogen from Sigma– Aldrich Company (Steinheim, Germany).
Total volatile base nitrogen (TVB – N). Total vola- tile base (TVB – N) contents in the green mussels were determined using Conway micro-diffusion method de- scribed in [17]. 2 g of a sample were mixed with 8 ml of 4% tricloroacetic acid (TCA), then homogenized with
a high-speed homogenizer for 1 min. The supernatant
2 4 2
were added into 30 g of the sauce, which was 36 mg of Fe and 20 mg of Zn, respectively. The green mus- sel meat was soaked in the enriched sauce at the ra- tio of 1:1. The marinated meat was packaged in 15 х 30 cm Havel Vacuum bags, b.v. (Europac Co., Ltd)
was filtered by Whatman No. 41 filter paper (Whatman
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|
transmission rate 46.6 cm3m2 day–1 at 38°C,
ple to initiate the reaction after mixing. Thereafter, the
1 atm. We tested five samples of green mussels: meat without marinade solution packed under normal air (C1), marinated meat without gases (C2), and meat packed in the modified atmosphere (M1, M2, and M3). A percent-
mixture was incubated at room temperature for 3 hours.
Afterwards, the inner ring solution was titrated using 0.02N HCl until the green color turned to pink similar to a blank sample. TVB-N content was calculated as fol-
age of O :CO :N
was 5:50:45 for M1, 5:70:25 for M2,
lows, mg/100 g:
2 2 2
and 5:90:5 for M3. All samples were stored at 4°C for
30 days. Microbiological, chemical and sensory analyses were performed every 3 days.
pH. The marinated green mussels were blended with sterilized distilled water at the ratio of 1:5 and allowed to stand for 2 min. Then pH was measured by using a pH meter (Mettler 350, Singapore).
Thiobarbituric acid reactive substances (TBARS). The thiobarbituric acid reactive substances (TBARS) were determined by the method described in [15]. 10 g of chopped samples were homogenized with 50 ml of distilled water for 2 min and then transferred to distil- lation tubes. 47.5 ml of distilled water was additional- ly infused into the distillation tube to avoid losing the
sample. 2.5 ml of 4 N HCl and a few drops of an anti-
(mg/100 g) ,
Iron and zinc content. Samples of 0.5 g in mass were digested in 5 ml of concentrated nitric acid with 2 ml of 30% hydrogen peroxide under pressure in a closed vessel before heating in a microwave oven un- til the samples were digested. Afterwards, the sam- ples were cooled down and filtered by Whatman filter paper No. 1 with a pore size of 110 nm (Whatman In-
ternational, Ltd., Maidstone, UK)). Each sample solu-
tion was then transferred into a 25 ml volumetric flask and the volume was made up with distilled water [18]. The extract samples were used to determine iron and zinc by Inductively Couple Plasma Mass Spectrometry (ICP-MS) (Perkin-Elmer SCIEX, Shelton, CT, USA). The RF power was 1,350 W, the plasma gas flow rate was 15 l/min, the carrier gas flow was 0.94 l/min, and make-up gas flow was 0.15 l/min. The sample take rate was 100 µl/min and the sample depth was 6.0 mm.
Microbiological quality. 25 g of the marinated green mussels were blended with 225 ml of 0.1% ste- rilized peptone water. From the 10–1 dilution, dilutions to 10–2 and 10–3 were prepared with 0.1% sterilized peptone water. Mesophilic and psychrophilic bacteria, Esche- richia coli, Salmonella spp, Vibrio cholera, and Staphy- lococcus aureus were determined using the method in [19]. Lactic acid bacteria were determined using de Man Rogosa and Shape agar by pour plate method, with incubation in anaerobic conditions at 35°C for 48 hours before colony count [20].
Sensory evaluation. Marinated samples were baked in a casserole pan (House worth HW-1707S, China) at 180°C for 10 min until the core temperature of the meat sample reached 80 ± 2°C. Then the samples were served to fifty untrained panelists of post-graduate students and technicians from the Department of Food Technology, Prince of Songkla University. The panelists were asked to evaluate the likability scores for appearance, aroma, texture, taste and overall on a nine-point hedonic scale.
Statistical analyses. All experiments were run in triplicates. The data were subjected to Analysis of Vari- ance (ANOVA) and the differences between means were assessed for significance by Duncan’s Multiple Range Test [21]. Data analysis was performed with the SPSS package (SPSS 6.0 for Windows, SPSS Inc., Chicago, IL, USA).
RESULTS AND DISCUSSION
We found that the sauce had pH 3.31, total titratable acidity 32.13%, and water activity 0.87. The viscosity of this enriched sauce was 840 cP, with non-Newtonian be- havior. The colour coordinates L*, a*, and b* were 26.44,
15.8 and 33.7, respectively.
pH. pH levels of un-treated and treated green mus- sels are shown in Fig. 1. In general, pH with all treat- ments decreased with storage time. The initial pH of un-treated green mussels (C1) was 6.77 and decreased to
6.21 at 15 days of storage (p < 0.05). The marinated sam- ples had significantly lower pH than the control group due to acidity of the sauce (pH 3.31) (p < 0.05). The pH of marinated green mussels without gases (C2) was
4.48 on day 1 and declined to 4.07 by day 21 of storage (p < 0.05). The initial pH of marinated green mussel (M1, M2, and M3) was about 4.51–4.64 and dropped to 4.24, 4.2 and 3.95, respectively, at 30 days of storage (p < 0.05). The decrease in pH of meat during chilled storage is normally caused by conversion of glycogen to lactic acid and other volatile acids, as a result of mus- cle degradation [22]. Cao et al. also reported that the spoilage of mollusk shellfish was partly by fermentation
indicated by decreasing pH [23]. Moreover, pH was low-
, |
Fig. 1. Dependence of pH values of green mussels on storage time. C1 = control; C2 = marinated with no gases; M1, M2, and M3 = marinated at the O :СO :N percentage of 5:50:45;
2 2 2
5:70:25; and 5:90:5, respectively.
|
|
TBARS. Fig. 2 demonstrates the TBARS levels in green mussels during storage for the various treat- ments. TBARS is indicator of the malondialdehyde con- tent, which is a secondary lipid oxidation product from polyunsaturated fatty acids [26] causing off-flavors in meat products [27]. The initial TBARS of the control (C1) was 2.62 mg MDA/kg, while the marinated sam- ples (C2, M1, M2, M3) had 0.99, 0.81, 0.92, 0.88 mg
, |
, |
Fig. 2. Dependence of TBARS values of green mussel
on storage time. C1 = control; C2 = marinated with no gases; M1, M2, and M3 = marinated at the O :СO :N percentage
2 2 2
er with MAP using gases than with other treatments,
of 5:50:45; 5:70:25; and 5:90:5, respectively.
, |
2,400
1,800
1,200
600
0 |
, |
Fig. 4. Dependence of glycogen content of green mussels
on storage time. C1 = control; C2 = marinated with no gases; M1, M2, and M3 = marinated at the O :СO :N percentage of
2 2 2
2 2 2
of 5:50:45; 5:70:25; and 5:90:5, respectively.
5:50:45; 5:70:25; and 5:90:5, respectively.
ted green mussels were consistent throughout the sto- rage, and sulfur compounds from garlic in the marinade may have played a role as antioxidants [29]. However, TBARS in all cases increased during storage because of high content of polyunsaturated fatty acids in mussel fat, as mentioned in the introduction. Moreover, MAP packaging reduced TBARS may be due to O2-elimina-
and M1 samples were 27, 24, and 25 days, respectively. In addition, [36] noticed that for seafood TVB-N indi- cated the freshness of raw materials and acceptability for human consumption. They pointed out that TVB-N increased with storage time as a result of quality dete- rioration. However, the initial TVB-N of the marinated products may not indicate the quality, considering that
|
proportion [22]. Masniyom et al.
fish sauce and garlic used as ingredients cause erroneous
reported that seabass flesh in MAP did not suffer from
increased lipid oxidation [30]. The TBARS level of 5–8 mg/kg malonaldehyde is a standard criterion of the poor quality of oily food [31, 32]. TBARS in the control (C1) reached 8.03 mg MDA/kg on day 12 of storage, while C2 had 7.85 mg MDA/kg on day 18. M1, M2, and M3 had TBARS levels below the standard on day 27, namely 7.59, 6.89, and 6.82 mg MDA/kg, respectively. The marinated green mussels packed at the percentage
of O2:CO2:N2 equaled 5:90:5 gave the least TBARS level at the end of storage (p > 0.05).
Total volatile base nitrogen (TVB-N). Changes in the TVB-N value of the treated and un-treated green mussels during storage are shown in Fig. 3. The TVB-N increased with storage time. The initial TVB-N of green mussels (C1) was 6.44 mg/100 g and increased gradually to 10.22 mg/100 g during storage. The treated samples C2, M1, M2, and M3 had initial TVB-N values 20.6,
results.
Glycogen content. During storage glycogen content decreased gradually in all samples, but declined rapidly in C2 samples (p < 0.05), as shown in Fig. 4. The ini- tial glycogen content in the control sample (C1) was sig- nificantly lower than that in the marinated samples (C2, M1, M2, and M3). Glycogen is a polysaccharide includ- ing glucose units in a branched structure. Extraction and hydrolysis were used to obtain simple sugars in the gly- cogen content determination. As mentioned earlier, the marinade solution had 37% of sugar, so it positively con- tributed to the glycogen content. Jermyn [37] mentioned
Table 1. Iron and zinc content in green mussel samples during storage
18.97, 19.53 and 18.94 mg/100 g, respectively. By the end of the storage they reached 30.1, 33.33, 33.67, and
29.69 mg/100 g, respectively (p < 0.05). TVB-N is com- posed of volatile amines, typically dimethylamine, trimethylamine and ammonia [22], that commonly de- termine the spoilage of seafood [33]. The marinated samples had higher TVB-N values than the control even on day 1, due to volatile amines in the fish sauce [34]. In addition, the marinade contained garlic with sulfur compounds that could also react with boric acid, con- tributing to TVB-N content [29]. The increasing trend
of TVB-N with time in this study agrees with the find-
Iron content,
mg/kg
C1 71.44 ± 0.77a 67.61 ± 0.67b
ings of [35]. Fishery products are acceptable for human
Note: a–b Means within rows with different superscripts are signifi-
cantly different (p < 0.05). C1 = control; C2 = marinated with no
consumption when TVB-N does not exceed 30 mg/100 g
gases; M1, M2, and M3 = marinated at the O :СO :N
percentage of
, |
, |
5:50:45; 5:70:25; and 5:90:5, respectively
2 2 2
Table 2. Microbiological levels in marinated and non-marinated green mussel kept under different conditions during the storage at 4°C for 30 days.
E.coli, MPN/g Psychrophile, CFU/g |
Mesophile, CFU/g |
Treat-
Storage time, days
terial type |
ment |
1 |
3 |
6 |
9 |
12 |
15 |
18 |
21 |
24 |
27 |
30 |
|
C1 |
9.3 × 103 |
7.0 × 104 |
2.5 × 105 |
6.3 × 105 |
8.6 × 105 |
1.2 × 106 |
|
|
|
|
|
|
C2 |
2.8 × 103 |
3.7 × 103 |
8.9 × 104 |
9.8× 104 |
1.04 × 105 |
5.3 × 105 |
7.1 × 105 |
1.13 × 106 |
|
|
|
|
M1 |
< 100 |
3.6 × 103 |
6.5 × 103 |
7.9 × 103 |
8.6 × 103 |
1.30 × 104 |
1.63 × 104 |
1.90 × 104 |
2.45 × 104 |
9.0 × 104 |
1.42 × 106 |
|
M2 |
< 100 |
2.5 × 103 |
5.2 × 103 |
5.7 × 103 |
6.3 × 103 |
9.2× 102 |
1.05 × 104 |
1.47 × 104 |
2.10 × 104 |
2.6 × 104 |
1.12 × 106 |
|
M3 |
< 100 |
< 100 |
< 100 |
3.0 × 103 |
5.2 × 103 |
7.4 × 103 |
9.6 × 103 |
1.10 × 104 |
1.80 × 104 |
2.48 × 104 |
9.8 × 105 |
|
C1 |
8.5 × 103 |
1.56 × 104 |
2.0 × 104 |
2.13 × 104 |
2.32 × 104 |
5.0 × 104 |
|
|
|
|
|
|
C2 |
< 10 |
< 10 |
< 10 |
< 10 |
< 10 |
< 10 |
< 10 |
< 10 |
|
|
|
|
M1 |
< 10 |
< 10 |
< 10 |
< 10 |
< 10 |
< 10 |
< 10 |
< 10 |
< 10 |
< 10 |
< 10 |
|
M2 |
< 10 |
< 10 |
< 10 |
< 10 |
< 10 |
< 10 |
< 10 |
< 10 |
< 10 |
< 10 |
< 10 |
|
M3 |
< 10 |
< 10 |
< 10 |
< 10 |
< 10 |
< 10 |
< 10 |
< 10 |
< 10 |
< 10 |
< 10 |
|
C1 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
|
|
|
|
|
|
C2 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
|
|
|
|
M1 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
|
M2 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
|
M3 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
|
C1 |
ND |
ND |
ND |
ND |
ND |
ND |
ND |
ND |
ND |
ND |
ND |
|
C2 |
ND |
ND |
ND |
ND |
ND |
ND |
ND |
ND |
ND |
ND |
ND |
|
M1 |
ND |
ND |
ND |
ND |
ND |
ND |
ND |
ND |
ND |
ND |
ND |
|
M2 |
ND |
ND |
ND |
ND |
ND |
ND |
ND |
ND |
ND |
ND |
ND |
|
M3 |
ND |
ND |
ND |
ND |
ND |
ND |
ND |
ND |
ND |
ND |
ND |
|
C1 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
|
|
|
|
|
|
C2 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
|
|
|
|
M1 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
|
M2 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
|
M3 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
|
C1 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
|
|
|
|
|
|
C2 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
|
|
|
|
M1 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
|
M2 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
|
M3 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
< 3.0 |
|
C1 |
9.9 × 103 |
1.5 × 104 |
1.76 × 104 |
2.1 × 104 |
2.6 × 104 |
3.5 × 104 |
|
|
|
|
|
|
C2 |
6.0 × 103 |
1.02 × 104 |
1.66 × 104 |
1.81× 104 |
2.41 × 104 |
4.8 × 104 |
7.2 × 104 |
1.14 × 105 |
|
|
|
|
M1 |
8.0 × 103 |
9.5 × 103 |
1.43 × 104 |
1.72 × 104 |
2.10 × 104 |
2.5 × 104 |
4.6 × 104 |
6.2 × 104 |
8.5 × 104 |
1.12 × 105 |
2.12 × 105 |
|
M2 |
6.0 × 103 |
7.6 × 103 |
9.4 × 103 |
1.02 × 104 |
1.71 × 104 |
2.38 × 104 |
2.5 × 104 |
3.5 × 104 |
4.1 × 104 |
5.6 × 104 |
1.36 × 105 |
|
M3 |
2.5 × 103 |
3.4 × 103 |
5.4 × 103 |
8.3 × 103 |
1.34 × 104 |
1.87 × 104 |
2.25 × 104 |
3.2 × 104 |
3.5 × 104 |
4.2 × 104 |
6.2 × 104 |
Lactic acid bac- V.cholerae, |
teria , CFU/g |
MPN/g |
M3 = 5%O :90%CO :5%N
2 2 2
2 2 2,
2 2 2
S.aureus, MPN/g |
Salmonella spp., CFU/g |
sulfur compounds and prebiotics in garlic that support lactic acid bacterial growth [22].
Iron and zinc content. Iron and zinc contents of green mussels with various treatments are present- ed in Table 1. On day 1, the iron content in C1 was
71.44 mg/kg, while that in the marinated samples C2, M1, M2, and M3 was 599.62; 389.67; 399.2; and 481.93 mg/kg, respectively. The initial zinc contents in C1, C2, M1, M2, and M3 were 11.09; 382.19; 267.2; 280.35; and 331 mg/kg, respectively. The iron and zinc contents may have fluc- tuated due to uncontrolled factors, such as uneven mar- inade absorption, the amount of marinade drip from the surface of green mussels during sample preparation for testing, or the small weight (1.0 g) of samples tested. If the samples are not uniform, then consistent results may not be obtained. The iron and zinc content in the mari- nated samples was higher than that in the control sample due to the absorption of iron and zinc from the mari- nade. Generally, the iron and zinc contents decreased by
the end of the shelf-life to 67.61; 371.47; 381.34; 390.00;
Table 3. Sensory acceptability score of green mussel kept under different condition during storage at 4°C for 30 days
Storage time,
Treatments Attributes
day |
Appearance |
Flavor |
Colour |
Texture |
Taste |
Overall |
|
1 |
C1 |
6.63 ± 0.72a |
6.40 ± 0.62b |
6.90 ± 0.99a |
7.07 ± 0.74ab |
6.57 ± 0.68a |
6.63 ± 0.73b |
|
C2 |
6.90 ± 0.76a |
7.10 ± 0.84a |
6.90 ± 0.80a |
7.30 ± 0.75a |
7.03 ± 0.61a |
7.10 ± 0.84a |
|
M1 |
6.93 ± 0.98a |
6.57 ± 0.63b |
6.73 ± 0.69a |
6.73 ± 0.52bc |
6.77 ± 0.68a |
6.60 ± 0.56b |
|
M2 |
6.83 ± 0.65a |
6.80 ± 0.71ab |
6.53 ± 0.57a |
6.33 ± 0.48c |
6.77 ± 0.73a |
6.60 ± 0.67b |
|
M3 |
6.90 ± 0.61a |
6.80 ± 0.81ab |
6.90 ± 0.96a |
6.83 ± 0.70a bc |
6.83 ± 0.70a |
6.80 ± 0.48ab |
3 |
C1 |
6.50 ± 0.73a |
6.27 ± 0.98b |
6.47 ± 0.78a |
6.97 ± 0.85a |
6.40 ± 0.93b |
6.23 ± 0.94c |
|
C2 |
6.83 ± 0.91a |
6.87 ± 0.94a |
6.73 ± 0.83a |
6.80 ± 0.71a |
6.83 ± 0.83ab |
6.80 ± 0.76ab |
|
M1 |
6.60 ± 0.81a |
6.40 ± 0.67b |
6.57 ± 0.50a |
6.63 ± 0.93ab |
6.50 ± 0.86ab |
6.53 ± 0.78bc |
|
M2 |
6.70 ± 0.79a |
6.90 ± 0.84a |
6.60 ± 0.67a |
6.27 ± 0.52b |
6.40 ± 0.56b |
6.43 ± 0.50bc |
|
M3 |
6.83 ± 0.79a |
6.67 ± 0.76ab |
6.83 ± 0.75a |
6.77 ± 0.63a |
6.93 ± 0.78a |
6.97 ± 0.96a |
6 |
C1 |
6.23 ± 0.63b |
6.13 ± 0.43c |
6.43 ± 0.63ab |
6.77 ± 0.82a |
6.70 ± 0.53abc |
6.13 ± 0.68c |
|
C2 |
6.67 ± 0.71a |
6.80 ± 0.92a |
6.70 ± 0.88a |
6.57 ± 0.50abc |
6.80 ± 0.76a |
6.77 ± 0.90a |
|
M1 |
6.60 ± 0.72a |
6.30 ± 0.53bc |
6.27 ± 0.52b |
6.33 ± 0.61bc |
6.43 ± 0.63bc |
6.57 ± 0.57ab |
|
M2 |
6.60 ± 0.56a |
6.53 ± 0.63ab |
6.40 ± 0.50b |
6.20 ± 0.76c |
6.40 ± 0.62c |
6.27 ± 0.52bc |
|
M3 |
6.83 ± 0.70a |
6.63 ± 0.67ab |
6.60 ± 0.67ab |
6.70 ± 0.70ab |
6.77 ± 0.68ab |
6.80 ± 0.71a |
9 |
C1 |
6.17 ± 0.53b |
6.03 ± 0.41c |
6.13 ± 0.68b |
6.50 ± 0.51ab |
6.03 ± 0.61b |
6.07 ± 0.69b |
|
C2 |
6.57 ± 0.68a |
6.70 ± 0.79a |
7.00 ± 0.79a |
6.20 ± 0.61bc |
6.57 ± 0.90a |
6.63 ± 0.76a |
|
M1 |
6.47 ± 0.51ab |
6.27 ± 0.69bc |
6.13 ± 0.63b |
6.23 ± 0.73bc |
6.30 ± 0.65ab |
6.37 ± 0.56bc |
|
M2 |
6.53 ± 0.63a |
6.43 ± 0.50ab |
6.30 ± 0.47b |
6.13 ± 0.57c |
6.30 ± 0.60ab |
6.17 ± 0.59b |
|
M3 |
6.47 ± 0.73ab |
6.53 ± 0.73ab |
6.50 ± 0.78b |
6.60 ± 0.67a |
6.63 ± 0.61a |
6.70 ± 0.60a |
12 |
C1 |
6.10 ± 0.55ab |
5.73 ± 0.58b |
6.03 ± 0.41c |
6.17 ± 0.53b |
5.87 ± 0.57c |
6.00 ± 0.45b |
|
C2 |
6.03 ± 0.76b |
6.27 ± 0.45a |
6.57 ± 0.68a |
6.13 ± 0.63b |
6.20 ± 0.48bc |
6.13 ± 0.43b |
|
M1 |
6.37 ± 0.49ab |
6.17 ± 0.38a |
6.07 ± 0.52c |
6.17 ± 0.59b |
6.17 ± 0.53b |
6.27 ± 0.58b |
|
M2 |
6.47 ± 0.57a |
6.40 ± 0.72a |
6.23 ± 0.50c |
6.07 ± 0.58b |
6.23 ± 0.63ab |
6.10 ± 0.66b |
|
M3 |
6.30 ± 0.53ab |
6.37 ± 0.56a |
6.43 ± 0.82ab |
6.50 ± 0.63a |
6.50 ± 0.63a |
6.57 ± 0.63a |
15 |
C2 |
5.90 ± 0.66a |
6.17 ± 0.91a |
6.40 ± 0.77a |
6.10 ± 0.76a |
6.13 ± 0.76a |
6.10 ± 0.61b |
|
M1 |
6.23 ± 0.57a |
6.07 ± 0.78a |
6.00 ± 0.91b |
6.10 ± 0.40a |
6.07 ± 0.37a |
6.13 ± 0.63ab |
|
M2 |
6.20 ± 0.61a |
6.27 ± 0.45a |
6.17 ± 0.38ab |
6.03 ± 0.49a |
6.20 ± 0.66a |
6.03 ± 0.67a |
|
M3 |
6.27 ± 0.52a |
6.23 ± 0.68a |
6.33 ± 0.61a |
6.43 ± 0.68a |
6.27 ± 0.45a |
6.37 ± 0.76a |
18 |
C2 |
5.83 ± 0.79a |
5.93 ± 0.78a |
6.27 ± 0.78a |
6.03 ± 0.67a |
5.97 ± 0.76a |
5.90 ± 0.66b |
|
M1 |
6.13 ± 0.57a |
6.03 ± 0.56a |
5.87 ± 0.455b |
6.07±0.45a |
6.00 ± 0.79a |
6.07 ± 0.64ab |
|
M2 |
6.17 ± 0.75a |
6.13 ± 0.63a |
6.10 ± 0.66ab |
6.00 ± 0.69a |
6.13 ± 0.43a |
6.00 ± 0.74ab |
|
M3 |
6.17 ± 0.38a |
6.17 ± 0.53a |
6.27 ± 0.58a |
6.30 ± 0.47a |
6.18 ± 0.46a |
6.30 ± 0.47a |
21 |
M1 |
6.07 ± 0.52a |
5.90 ± 0.61a |
5.70 ± 0.75b |
6.00 ± 0.53a |
5.93 ± 0.52a |
6.03 ± 0.72a |
|
M2 |
6.10 ± 0.76a |
6.07 ± 1.11a |
6.07 ± 0.64a |
5.90 ± 0.55b |
6.07 ± 0.58a |
5.97 ± 0.61a |
|
M3 |
6.10 ± 0.55a |
6.13 ± 0.63a |
6.17 ± 0.59a |
6.23 ± 0.43a |
6.10 ± 0.31a |
6.23 ± 0.50a |
24 |
M1 |
6.03 ± 0.72a |
5.90 ± 0.80a |
5.70 ± 0.84a |
5.97 ± 0.67a |
5.80 ± 0.71a |
5.97 ± 0.76a |
|
M2 |
6.00 ± 0.53a |
6.03 ± 0.76a |
5.93 ± 0.64a |
5.90 ± 0.61a |
6.00 ± 0.37a |
5.87 ± 0.63a |
|
M3 |
6.03 ± 0.72a |
6.03 ± 0.56a |
6.10 ± 1.09a |
6.13 ± 0.51a |
6.00 ± 0.45a |
6.13 ± 0.82a |
27 |
M3 |
5.93 ± 0.37 |
5.97 ± 0.72 |
5.93 ± 0.58 |
5.90 ± 0.55 |
6.00 ± 0.26 |
6.07 ± 0.37 |
Note: Mean ± SD from 50 panalists; a–f Means within a column with different superscripts are significantly different (p < 0.05). C1 = control;
C2 = marinated with no gases; M1, M2, and M3 = marinated at the O :СO :N percentage of 5:50:45; 5:70:25; and 5:90:5, respectively
2 2 2
and 392.36 mg/kg for C1, C2, M1, M2, and M3, respec- tively. The zinc contents similarly were 8.95; 249.00; 257.74; 266.17; and 271.11 mg/kg for the same samples. The decrease in iron and zinc contents during storage may be due to the degradation of proteins by browning reaction, which may easily interact with iron and zinc.
El-Din et al. [38] mentioned that when iron and zinc minerals were added into dairy products, such as milk, the iron was bound with amino acids into casein micelles. Zinc associated with colloidal calcium phos- phate in the casein micelles. Therefore, the contents of
available iron and zinc may be reduced. In addition, it
was noted that the drip increased with storage time due to high salt content (~ 5.5% NaCl) and acidity of the marinade, leaching iron and zinc out from the mussels. Baygar et al. [39] observed that water content decreased during marinating.
Microbiological quality. Mesophilic and lactic acid bacteria were found in all treated samples throughout the experiment. However, psychrophilic bacteria were found only in the control sample (C1), while Escherich- ia coli, Staphylococcus aureus, Salmonella spp., and Vibrio cholera were very low or not detected, as shown
in Table 2. Psychrophilic bacteria in the marinated sam-
ples (C2, M1, M2, and M3) were present in the amount of no more than 10 CFU/g. This indicates that the hur-
various treatments during storage are summarized in Table 3. The scores from panelists became worse with
|
0.87, pH 3.31, TA 32.13%, and
storage time (p < 0.05). The threshold score for rejection
|
was chosen to be 6, and only aroma showed significant differences between un-treated and treated green mussels during storage (Table 3). While all the sensory attributes with any treatment degraded towards the end of shelf-life, the scores remained on an acceptable level. Unexpectedly, the marinated mussels did not score better than the con- trol group. This may be due to too soft texture, and unusu- al aroma and taste from the sauce that was highly acidic and contained iron and zinc. This altered the good natural aroma and texture of the mussels. This type of sauces is served as dips in Vietnam, not as marinades.
suggests that MAP can prolong the shelf-life when
|
CONCLUSION
|
becomed more antibacterial as its con-
TVB-N, TBARS, TVC, and lactic acid bacteria in-
|
can decarboxylate enzymes
creased in all samples during storage, while pH, glyco-
and inhibit the metabolic activity of microflora, there-
by extending the lag phase and reducing logarithimic phase growth of spoilage bacteria [25, 41, 12]. Goulas
gen, iron, and zinc contents decreased. The shelf-life of marinated green mussel was extended from 12 to 18, 24, or 27 days based on microbiological quality, TBARS and
et al. [42] reported that when mussels (Mytilus gallo-
TVB-N value, by use of CO
rich MAP packaging. For
provincialis) were kept in 80%CO :20%N
atmosphere, 2
2 2 marinated green mussels, high concentration of CO
(90%)
the total viable count of bacteria was retarded compared
to other tested conditions. Masniyom et al. [43] also re-
2
appears to be both feasible and beneficial to shelf-life.
|
effectively ex-
CONFLICT OF INTEREST
tended the shelf-life of green mussels (Perna viridis).
|
atmosphere
The authors declare no conflict of interest.
is the most effective to prolong the shelf-life of mar- inated green mussels. Therefore, combined acidity,
ACKNOWLEDGMENTS
|
were effective in retarding
This work was supported by the Higher Education Research Promotion and the Thailand’s Education Hub
Sensory evaluation. Generally, sensory evalu- ation is applied in the estimation of seafood quali- ty and correlates well with the microbiological and chemical analyses [44]. The sensorial scores from fif- ty non-trained panelists for green mussels with the
for Southern Region of ASEAN Countries Project Office
of the Higher Education Commission.
We would like to thank the team of the Research and Development Office (RDO) of the Prince of Songkla University, Thailand for the assistance with English.
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