@article{article_289596, title={SHELF LIFE UNDER THE REFRIGERATOR (4 ±2°C) CONDITIONS OF MUSSELS (Mytilus galloprovincialis, Lamarck 1819) PACKAGED WITH MODIFIED ATMOSPHERE}, journal={Food and Health}, volume={1}, pages={185–198}, year={2015}, DOI={10.3153/JFHS15018}, author={Turan, Hülya and Onay, Rabiya Tuğba}, keywords={Mussel (Mytilus galloprovincialis,L. 1819),Modified atmosphere packaging,Vacuum packaging,Shelf life,Cold storage}, abstract={<p class="MsoNormal" style="margin-top:6pt;text-align:justify;"> <span style="font-size:9pt;">In this study, mussels cultivated in the Black Sea-Sinop re­gion which
were taken of crusts and cleaned from byssus ( <i>Mytilus galloprovincialis, </i>L. 1819) were divided two groups. First
group was packaged with modified atmosphere packa­ging (MAP) (%75CO <sub>2 </sub>+%25N <sub>2 </sub>)
while the second group by vacuum packing and then both of them were stored at
refrige­rator temperature (4 ±2°C) for 21 days. It is aimed to deter­mine the
shelf life of mussel by physical, sensory, chemical, microbiological analysis
during the storage period. Accor­ding to the results, the quality of mussel’s
meat was better in vacuum packaging than MAP but the weight loss was higher at
vacuum packaging because of pressure. Results of total vo­latile basic-nitrogen
(TVB-N), trimethylamine-nitrogen (TMA-N), thiobarbituric acid (TBA), sensory
analysis and the number of psychrophilic and mesophilic bacteria were si­milar
and it was determined that the mussels became incon­sumable at 21 <sup>th </sup>
day and 15 <sup>th </sup> day in vacuum packed and MAP group, respectively
(p<0.05). During the period of storage, the number of coliform bacteria was
between the limit values. The consumable period of mussel was found as 12 day
and 18 day for MAP and vacuum group, respectively. </span> </p> <p> </p>}, number={4}, publisher={Özkan ÖZDEN}