Effects of Bromelain and Papain Extracts on the Physicochemical Quality of Marinated Mediterranean Mussels

Hande Doğruyol; Şafak Ulusoy; Deniz Uzun

Effects of Bromelain and Papain Extracts on the Physicochemical Quality of Marinated Mediterranean Mussels

Abstract

Ready-to-eat marinated mussels are delicate seafood products prepared by curing and flavoring in an acidic brine containing vinegar, salt, and various spices. This study investigated the effects of proteolytic extracts on mussel marinade. Four experimental groups were formed using bromelain (5%), papain (5%), and both extracts together (2.5% + 2.5%), along with a control group. All analyses were performed at 0, 24, 48, 72, and 96 hours of cold storage, measuring texture, pH, and color (L*, a*, b*). Sensory assessment was also integrated into the study, focusing on appearance, odor, and texture parameters. The bromelain-treated (Br) group surpassed the safe pH limit of 4.5 for marinades in all sampling hours. The combined (BP) group exceeded this value from the 48th hour onward. In control (C) and papain extract-treated (Pp) samples, the pH remained below 4.5 throughout the study. Color characteristics were negatively affected in both the Pp and BP groups. Papain extracts caused a darker color in the marinades. Texture analyses examined hardness, springiness, cohesiveness, chewiness, and resilience. While traditional marination increased muscle toughness and chewiness over 96 hours, Pp and BP treatments significantly accelerated tenderization, effectively limiting hardness within the first 24 hours. Regarding sensory assessment, Br and C samples preserved the desirable bright/orange color and sweet/marine aromas, whereas Pp incorporation darkened the color and reduced aroma quality. Br improved the overall liking of the marinade, remaining the most preferred group for the first 72 h and preserving a favorable sensory profile throughout the entire 96-h period. Future studies should address optimized acidification and color-enhancement strategies to refine the final product profile.

Keywords

Mytilus Galloprovincialis, Proteolytic Enzymes, Physical Quality, Texture Profile Analysis (TPA), Marination

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Details

Primary Language

English

Subjects

Basic Food Processes

Journal Section

Research Article

Authors

Hande Doğruyol ^*
0000-0002-0856-3823
Türkiye

Şafak Ulusoy
0000-0003-1725-3269
Türkiye

Deniz Uzun
Türkiye

Early Pub Date

July 7, 2026

Publication Date

-

Submission Date

March 10, 2026

Acceptance Date

June 18, 2026

Published in Issue

Year 2026 Number: Advanced Online Publication

IZ

https://izlik.org/JA87WH34ER

APA

Doğruyol, H., Ulusoy, Ş., & Uzun, D. (2026). Effects of Bromelain and Papain Extracts on the Physicochemical Quality of Marinated Mediterranean Mussels. Food Science Insights, Advanced Online Publication, 49-62. https://izlik.org/JA87WH34ER

AMA

1.Doğruyol H, Ulusoy Ş, Uzun D. Effects of Bromelain and Papain Extracts on the Physicochemical Quality of Marinated Mediterranean Mussels. Food Science Insights. 2026;(Advanced Online Publication):49-62. https://izlik.org/JA87WH34ER

Chicago

Doğruyol, Hande, Şafak Ulusoy, and Deniz Uzun. 2026. “Effects of Bromelain and Papain Extracts on the Physicochemical Quality of Marinated Mediterranean Mussels”. Food Science Insights, no. Advanced Online Publication: 49-62. https://izlik.org/JA87WH34ER.

EndNote

Doğruyol H, Ulusoy Ş, Uzun D (July 1, 2026) Effects of Bromelain and Papain Extracts on the Physicochemical Quality of Marinated Mediterranean Mussels. Food Science Insights Advanced Online Publication 49–62.

IEEE

[1]H. Doğruyol, Ş. Ulusoy, and D. Uzun, “Effects of Bromelain and Papain Extracts on the Physicochemical Quality of Marinated Mediterranean Mussels”, Food Science Insights, no. Advanced Online Publication, pp. 49–62, July 2026, [Online]. Available: https://izlik.org/JA87WH34ER

ISNAD

Doğruyol, Hande - Ulusoy, Şafak - Uzun, Deniz. “Effects of Bromelain and Papain Extracts on the Physicochemical Quality of Marinated Mediterranean Mussels”. Food Science Insights. Advanced Online Publication (July 1, 2026): 49-62. https://izlik.org/JA87WH34ER.

JAMA

1.Doğruyol H, Ulusoy Ş, Uzun D. Effects of Bromelain and Papain Extracts on the Physicochemical Quality of Marinated Mediterranean Mussels. Food Science Insights. 2026;:49–62.

MLA

Doğruyol, Hande, et al. “Effects of Bromelain and Papain Extracts on the Physicochemical Quality of Marinated Mediterranean Mussels”. Food Science Insights, no. Advanced Online Publication, July 2026, pp. 49-62, https://izlik.org/JA87WH34ER.

Vancouver

1.Hande Doğruyol, Şafak Ulusoy, Deniz Uzun. Effects of Bromelain and Papain Extracts on the Physicochemical Quality of Marinated Mediterranean Mussels. Food Science Insights [Internet]. 2026 Jul. 1;(Advanced Online Publication):49-62. Available from: https://izlik.org/JA87WH34ER