A Simple Production Process for Prolonging the Microbiological Shelf-Life and Improving the Sensorial Quality of Refrigerated Shucked Mussel (Mytilus galloprovincialis) Products Marketed in Greece

被引：0

作者：

Karayannakidis, Panayotis D. ^{[1
,2
]}

Petridis, Dimitris ^{[2
]}

Galinou-Mitsoudi, Sofia ^{[3
]}

Tsiaras, Spyridon A. ^{[3
]}

Chatziantoniou, Soumela E. ^{[4
]}

Avdelas, Lamprakis ^{[3
,5
]}

Papaharisis, Leonidas ^{[3
,6
]}

机构：

[1] Thessaloniki Water Supply & Sewerage Co SA, Drinking Water Qual Control Lab, Management Water Facil, Thessaloniki, Greece

[2] Int Hellen Univ, Sch Geosci, Dept Food Sci & Technol, Technol & Qual Control Fish & Fish Prod Lab, Sindos Campus,POB 141, GR-57400 Thessaloniki, Greece

[3] Int Hellen Univ, Sch Engn, Dept Environm Engn, Thessaloniki, Greece

[4] Int Hellen Univ, Sch Econ & Business Adm, Dept Supply Chain Management, Katerini, Greece

[5] Minist Environm & Energy, Athens, Greece

[6] AVRAMAR SA, Dept Res & Dev, Paiania, Greece

来源：

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY | 2024年

关键词：

Shucked mussels; microbiological quality; taste; visual appearance; refrigerated storage; PERNA-VIRIDIS; FATTY-ACIDS; FISH; SALMONELLA; MEAT;

D O I：

10.1080/10498850.2024.2420608

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Commercial production of refrigerated shucked mussels (SM) in Greece presents several challenges that are associated with short shelf-life, lack of taste and development of brown color in the filling medium. To overcome these problems an alternative mussel body recovery process in combination with different filling media, namely brines and white vinegar solutions of various concentrations, was used for the production of SM. A 2-fold to 5-fold increase in the shelf-life of the various SM products was observed when compared against control, while significant improvements were also found in both taste and visual appearance of the products.

引用

页码：697 / 713

页数：17