Effects of Vietnamese tamarind fish sauce enriched with iron and zinc on green mussel quality

Nguyen Phung Tien,Sunisa Siripongvutikorn,Worapong Usawakesmanee

doi:10.21603/2308-4057-2019-1-51-59

Nguyen Phung Tien, Sunisa Siripongvutikorn + Show 1 more

Open Access

https://doi.org/10.21603/2308-4057-2019-1-51-59

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Abstract

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.

Highlights

Green mussel (Perna viridis L.) is a common marine animal in the Asia-Pacific region [1]
The results indicate that glycogen, iron, and zinc contents as well as pH values decreased in all the cases during storage
The bacterial count was higher for C1 than for the other samples, which could play a role in producing Thiobarbituric acid reactive substances (TBARS) [28]

Summary

INTRODUCTION

Green mussel (Perna viridis L.) is a common marine animal in the Asia-Pacific region [1]. According to a market survey, green mussels marinated with enriched tamarind fish sauce are not commercially avai-. Glycogen content was deterthe shelf-life of green mussels marinated with tamarind mined based on the method of [16]. 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). Total volatile base (TVB – N) contents in the green mussels were determined using Conway micro-diffusion method described in [17]. The marinated green mussels were blended with sterilized distilled water at the ratio of 1:5 and allowed to stand for 2 min. 25 g of the marinated green mussels were blended with 225 ml of 0.1% sterilized peptone water.

AND DISCUSSION

M1 M2 M3

CONCLUSION