Microbial, Chemical and Sensorial Quality of Chilled Marinated Green Mussel Pernaviridis, (Linnaeus, 1758)

The study aimed to assess the physico-chemical, microbiological and sensorial quality of marinated green mussels (Pernaviridis) over 28 days (4 weeks) storage period at chilled temperature (2 degrees C). There were two treatments in the study. In treatment 1, samples were immersed in 66% vinegar and 2% salt. In treatment 2, samples were immersed in 66% vinegar, 2% salt and 1% spices such as pepper, fennel, cloves, bay leaves and paprika. Based on the physicochemical results, the sample has a proximate composition of 13.60% protein, 1.66% lipid and 0.07% moisture. For the TVB-N value, treatment 1 decreased from 4.35 mg/100g to 1.05 mg/100g over the 4 weeks storage period. In treatment 2, TVB-N value increased from week 1 (4.14 mg/100g) to week 2 (5.38 mg/100g), but decreased further from week 2 to week 4 with a TVB-N value of 1.62 mg/100g. For pH level determination, treatment 1increased its pH level from 4.03 to 4.13 over the storage period. In treatment 2, pH has increased from 4.2 (week 1) to 4.37 (week 3), but decreased further to 4.1 (week 4). There was no significant difference (p<0.05) observed between the samples. Based on the microbiological analyses, treatment 1 decreased it microbial count from 1.69 x 10(8) to 7.70 x 10(3) over the storage period. In treatment 2, the microbial count also decreased from 1.13 x 10(7) to 8.07 x 10(3). For the basis of sensory evaluation, treatment 1 decreased its general acceptability from 6.44 to 5.89 over the storage period. In treatment 2, the general acceptability also decreased from 6.67 to 5.71. According to the overall results, the marinated green mussel was stable for 28 days.