Abstract
This study assessed the potential of lactic acid, citric acid, and sodium tripolyphosphate (STPP) as pre-treatments to improve the quality and shelf life of vacuum-packed green mussel during chilled storage. Blanched mussel meat samples were dipped in 2% lactic acid (LA), 2% citric acid (CA), 10% sodium tripolyphosphate (STPP), 10% STPP + 2% lactic acid (STPP-LA), 10% STPP + 2% citric acid (STPP-CA) solutions and chilled at 3˚C. Vacuum-packed green mussel pre-treated with lactic acid have higher sensory scores and remained acceptable at 24 days of storage. Psychrophilic and lactic acid bacteria counts were significantly lower (P<0.05) than other treatments and remained within the safe limit throughout the storage period. Total volatile basic nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), pH and ammonia increased with storage in all samples but values for acid pre-treated samples remained within the safe limit. However, the weight of organic acid pre-treated samples significantly decreased (P<0.05) than the control (no pre-treatment). Results of the quality assessment indicated that lactic acid pre-treatment can significantly extend the shelf life of green mussel for 24 days at chilled storage compared to 6 days in the untreated sample.
Highlights
Green mussel (Perna viridis) is a commercially significant commodity in the Philippines.[1]
The following were the different pretreatments used for this study and all were individually dissolved in distilled water: 2% lactic acid (LA), 2% citric acid (CA), 10% sodium tripolyphosphate (STPP), 10% STPP + 2% lactic acid (STPP-LA), 10% STPP + 2% citric acid (STPP-CA) solutions
Results obtained from this study show that the lactic and citric acid-treated samples had lower initial bacterial count than other pretreated samples
Summary
Green mussel (Perna viridis) is a commercially significant commodity in the Philippines.[1] Its latest production had amounted to 18,800 metric tons and considered as top-six among commercially aquaculture species in our country.The major mussel producing provinces include Cavite, Capiz, Samar, Bataan, and Negros Occidental.[2] The species is favored as part of the human diet due to its high levels of vitamins and minerals.[3,4] The mussel has served as an alternative cheap protein source for coastal communities.[5]. Res. Nutr Food Sci Jour., Vol 7(3) 894-904 (2019)
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