Abstract

Green mussels (Perna viridis), a bivalve, are found in Malaysia and other regions of Asia-Pacific. They are rich in protein, polyunsaturated fatty acids, minerals and vitamins. However, green mussels are subject to rapid post-harvest quality deterioration that leads to spoilage and safety concerns. Effective post-harvest treatments are therefore critical in the quality preservation of green mussels. In the present study, the effects of organic acids (lactic acid, oxalic acid, and tartaric acid), either single-acid or combination-acid at 1.0% concentration, on the quality of green mussels under cold storage (4 ± 1 °C) for 20 days were studied. Untreated mussels were used as the control. All organic acid-treated mussels showed lower total viable counts and psychrotrophic bacteria counts than the control throughout the cold storage. The application of organic acids reduced the production of volatile nitrogenous compounds resulting in lower total volatile base-nitrogen (TVB-N) and trimethylamine (TMA) contents in treated mussels. In conclusion, organic acid treatments exhibited effective antimicrobial activity and reduced the production of volatile nitrogenous compounds during cold storage, suggesting their potential to preserve the quality and extend the shelf life of green mussels.

Keywords

References

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