Abstract
The effects of frozen storage on the composition and quality of mussels (Mytilus galloprovincialis) were investigated. The mussels were shucked and frozen at −20 °C and analyses conducted on a monthly basis. Frozen storage affected moisture content. Moisture loss was high throughout the storage period (4 months). Product was unacceptable after 4 months frozen storage. TVB-N, TMA-N, and pH values also increased during frozen storage.
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