Quality Changes of Chilled Green Mussel (Perna Viridis) Pre-Treated with Organic Acids and Sodium Tripolyphosphate

Julie Ann Aboganda Arcales^1*, Loda Montederamos Nacional²

¹College of Fisheries and Marine Sciences, Samar State University, Catbalogan City, Philippines.

²College of Fisheries and Ocean Sciences, University of the Philippines Visayas, Miagao, Philippines.

Corresponding Author Email: julieann.arcales@ssu.edu.ph

This study assessed the potential of lactic acid, citric acid, and sodium tripolyphosphate (STPP) as pre-treatments to improve the quality and shelf life of vacuum-packed green mussel during chilled storage. Blanched mussel meat samples were dipped in 2% lactic acid (LA), 2% citric acid (CA), 10% sodium tripolyphosphate (STPP), 10% STPP + 2% lactic acid (STPP-LA), 10% STPP + 2% citric acid (STPP-CA) solutions and chilled at 3˚C. Vacuum-packed green mussel pre-treated with lactic acid have higher sensory scores and remained acceptable at 24 days of storage. Psychrophilic and lactic acid bacteria counts were significantly lower (P<0.05) than other treatments and remained within the safe limit throughout the storage period. Total volatile basic nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), pH and ammonia increased with storage in all samples but values for acid pre-treated samples remained within the safe limit. However, the weight of organic acid pre-treated samples significantly decreased (P<0.05) than the control (no pre-treatment). Results of the quality assessment indicated that lactic acid pre-treatment can significantly extend the shelf life of green mussel for 24 days at chilled storage compared to 6 days in the untreated sample.

Perna Viridis; Lactic Acid; Citric Acid; Sodium Tripolyphoshate; Shelf-Life

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