Abstract
Lipid oxidation of cultured blue mussels ( Mytilus edulis) during mechanical handling and storage on ice was investigated. Furthermore, the exposure of blue mussels to ascorbic acid (Asc) as an antioxidant and its effects on lipid oxidation of sample was monitored. Thiobarbituric acid reactive substances (TBARS) of stored mussels were significantly ( p < 0.05) higher than those of the fresh mussels. Mechanical handling of mussels, which includes washing, sorting and packaging, for up to 1 h did not affect their oxidative status significantly ( p < 0.05). Furthermore, exposing live mussels to specific concentrations of Asc retarded lipid oxidation significantly ( p < 0.05) during storage on ice for only 5 days, after which the Asc became a pro-oxidant.
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