Abstract
Mussel (Mytilus edulis) is an economic shellfish with a high nutritional value. Due to the high amount of protein and fat, fresh mussels are susceptible to spoilage during storage. In the present study, how a combination of pullulan, acidic electrolyzed water (AEW), and stable chlorine dioxide (ClO2) ice-glazing treatments affect the quality of mussels was investigated during 90 days of frozen storage. The results indicate that the combined glazing treatment effectively maintained the mussel muscle quality during storage mainly due to its air barrier actions. Mussel samples coated with AEW and ClO2 showed lower aerobic plate counts than other groups, resulting from the strong antibacterial action of AEW and ClO2. After 90 days of frozen storage, the mussel glazed with a combination of AEW, ClO2, and pullulan solutions showed better texture properties, higher content of myofibrillar proteins, higher Ca2+-ATPase activity, and more SH groups than the other glazing treatments. The water-holding capacity and SEM observations showed that the pullulan glazing efficiently inhibited the physical damage caused by the frozen and long-term storage, which mainly contributed to the high amount of hydrophilic hydroxyl groups in the muscle tissues. The present study supports the use of a combination of cryoprotectants for extending the shelf-life of frozen mussel products during long-term storage.
Highlights
Mussel, a kind of shellfish with important health and economic value, is only rich in protein, fat, and essential amino acids
The results show that glazing could prevent the mussel from oxidation, oxidation, and ClO2 and acidic electrolyzed water (AEW) exhibited an obvious cryoprotective impact on myofibrillar and AEW in exhibited an obvious cryoprotective impact on myofibrillar protein of protein mussels frozen storage at −18°C
Scanning Electron Microscopy (SEM) images imagesofofmussel musselmuscle muscletissues tissues treated with control water (C) and combined glazing solutions treated with thethe control (B),(B), water (C) and combined glazing solutions after after days of frozen storage, compared with the fresh muscle tissue
Summary
A kind of shellfish with important health and economic value, is only rich in protein, fat, and essential amino acids. Pullulan is an exopolysaccharide widely used in the food industry, and it possesses potential applications, such as a glazing agent and for cryoprotectance [4]. It is a water-soluble polysaccharide and a biodegradable polymer with many applications in medicine and biotechnology. Much attention has been paid to the preservation effect of glazing, pullulan, AEW, and ClO2 individually, and their ability to disinfect has been investigated. The present study treated mussels with a combination of pullulan, AEW, and ClO2 glazing, and the effect on the mussel, with high protein content, during frozen storage was evaluated
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