Sous vide cook-chill mussel (Mytilus galloprovincialis): evaluation of chemical, microbiological and sensory quality during chilled storage (3 °C)

Sous vide cook-chill mussel (Mytilus galloprovincialis): evaluation of chemical, microbiological... The changes in the chemical, physical, microbiological and sensory qualities of sous vide cooked processed mussels in comparison with conventional cooked mussels (90°C-10 min) were monitored during chilled storage (3.0 ± 1 °C). The sous vide cook and chill method at 85 °C for 10 min with or without salt brine resulted in being able to preserve the quality of mussels and extend their shelf-life to 21 storage days. Moreover, with the addition of brine a shelf-life extension of up to 30 days was possible, in comparison to mussels subjected to conventional cooking. The use of brine, other then facilitating packaging procedures preventing micro ruptures, showed a positive effect on moisture content (81.4 vs 73.5%), TVB-N (10.4 vs 16.7 mg N/100 g), reduced bacterial growth and sensory attributes, such as meat turgidity of mussels. Mussels processed by "sous vide cook and chill" method, marketed at refrigerated conditions, may be a promising addition to "ready to eat" and "ready to cook" food products with an extended shelf-life and high versatility as requested by the changes in consumer habits. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png LWT - Food Science and Technology Elsevier

Sous vide cook-chill mussel (Mytilus galloprovincialis): evaluation of chemical, microbiological and sensory quality during chilled storage (3 °C)

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Publisher
Elsevier
Copyright
Copyright © 2018 The Authors
ISSN
0023-6438
D.O.I.
10.1016/j.lwt.2017.12.005
Publisher site
See Article on Publisher Site

Abstract

The changes in the chemical, physical, microbiological and sensory qualities of sous vide cooked processed mussels in comparison with conventional cooked mussels (90°C-10 min) were monitored during chilled storage (3.0 ± 1 °C). The sous vide cook and chill method at 85 °C for 10 min with or without salt brine resulted in being able to preserve the quality of mussels and extend their shelf-life to 21 storage days. Moreover, with the addition of brine a shelf-life extension of up to 30 days was possible, in comparison to mussels subjected to conventional cooking. The use of brine, other then facilitating packaging procedures preventing micro ruptures, showed a positive effect on moisture content (81.4 vs 73.5%), TVB-N (10.4 vs 16.7 mg N/100 g), reduced bacterial growth and sensory attributes, such as meat turgidity of mussels. Mussels processed by "sous vide cook and chill" method, marketed at refrigerated conditions, may be a promising addition to "ready to eat" and "ready to cook" food products with an extended shelf-life and high versatility as requested by the changes in consumer habits.

Journal

LWT - Food Science and TechnologyElsevier

Published: May 1, 2018

References

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