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Het OWA, het open archief van het Waterbouwkundig Laboratorium heeft tot doel alle vrij toegankelijke onderzoeksresultaten van dit instituut in digitale vorm aan te bieden. Op die manier wil het de zichtbaarheid, verspreiding en gebruik van deze onderzoeksresultaten, alsook de wetenschappelijke communicatie maximaal bevorderen.
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| The effect of high oxygen modified atmospheres on the quality degradation of packed live blue mussels (Mytilus edulis) Ratnawati, S.E.; Kuuliala, L.; Walgraeve, C.; Demeestere, K.; Ragaert, P.; Devlieghere, F. (2023). The effect of high oxygen modified atmospheres on the quality degradation of packed live blue mussels (Mytilus edulis). Lebensm.-Wiss. Technol. 177: 114537. https://dx.doi.org/10.1016/j.lwt.2023.114537
In: Lebensmittel-Wissenschaft und Technologie = Food Science & Technology = Science et Technologie Alimentaire. Elsevier: Amsterdam. ISSN 0023-6438; e-ISSN 1096-1127, meer
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Oxygen (O2) plays a vital role in the blue mussel (Mytilus edulis) survival, microbial growth, and volatile organic compounds (VOCs) formation during transport and storage. This study measures the impact of different atmospheres (% CO2/O2/N2): 30/40/30; 40/60/0; and 0/60/40 on blue mussels' spoilage. Quality parameters were monitored at 4 °C for up to 16 days of storage, including headspace composition (% CO2/O2), pH, mortality, microbial analysis, and VOCs concentrations. Selected-ion flow-tube mass spectrometry (SIFT-MS) was used for real-time VOCs measurements. At the end of storage, odor activity values (OAVs) were calculated to assess VOCs that contributed to the overall odor profiles (OAV ≥1). Different atmospheres result in a different shelf life in which B60 condition (% CO2/O2/N2: 40/60/0) prolonged the life span of blue mussels for nine days of storage. A total of 23 compounds were identified in packed blue mussels. The evolution of ethanol; 3-methyl-1-butanol; 2,3-butanediol; acetone; 2,3-butanedione; dimethylamine (DMA); dimethyl sulfide; dimethyl disulfide; and methyl mercaptan were associated with mortality and total plate count (TPC >7 log CFU g−1). This study identifies dimethyl sulfide and methyl mercaptan as the primary contributors to malodor of blue mussels at the end of storage (OAVs = 182–66716). |
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