Effect of cold and frozen storage duration on technological properties and chemical composition of Mediterranean mussel (Mytilus galloprovincialis) meat Effect of cold and frozen storage duration on...
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Abstract
The effects of 6-day cold (0-4℃) storage and frozen storage (-18℃) for 3-, 6-, 9- and 12 months on technological properties, chemical composition and fatty acid profile of meat from Mediterranean mussel or Black mussel (Mytilus galloprovincialis) were investigated. The black mussel meat technological properties (water holding capacity /WHC/, cooking and roasting losses) and meat moisture content demonstrated the highest values in fresh samples due to the greater amount of sea water in them, yet this should not be considered as a disadvantage. The lower values of these parameters after 6-day cold storage and 3-, 6-, 9- and 12-month frozen storage were attributed from dehydration of black mussel tissue. The greater protein content detected during the cold and frozen storage was also due to water loss from mussel meat. The amount of lipids, ash content and fatty acid profile of black mussel meat were not changed during the tested periods of cold and frozen storage. The PUFA/SFA ratios showed that fresh mussels, and mussels cold-stored for 6-days and frozen for 3-, 6-, 9- and 12-months were an excellent source of PUFA and n-3 for humans.
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References
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