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Effect of Modified Atmosphere Packaging on Cooked Green Mussel (Perna viridis) Coated with Green Tea and Vitamin C : Chemical and Sensorial Quality | Artpong | งดใช้ระบบ 3-31 กค 66 Burapha Science Journal

Effect of Modified Atmosphere Packaging on Cooked Green Mussel (Perna viridis) Coated with Green Tea and Vitamin C : Chemical and Sensorial Quality

Ratchadapond Artpong, Savaminee Teerawut, Patiyut Kwan-on

Abstract


This research aims to retarding shelf life of cooked green mussel coated with green tea and vitamin C. Effect of modified atmosphere packaging (MAP) on chemical qualities in term of total volatile base nitrogen (TVB-N) and trimethylamine (TMA-N) and sensory evaluation was studied. The samples were packed under different MAP as follows; atmospheric air (C000), 40%CO2: 30%N2: 30%O2 (M433), 50%CO2: 50%N2 (M550) and 60%CO2: 20%N2: 20%O2 (M622) stored at 4 ± 1 ˚C for 28 days. The results showed that the cooked green mussel which were packed under M622 condition had the lowest changes for TVB-N and TMA-N, compared with other samples (p< 0.05). The highest acceptance score for all sensorial attributes were recorded in M622 throughout the storage period. The shelf life of cooked green mussel under M622 was      26 - 28 days, M550  was 26 days, M433 was 24 - 26 days and C000 was 10 - 12 days when the odor scores of less than 5 points was used as the decision criteria.

 

Keywords : cooked green mussel, modified atmosphere packaging, green tea, vitamin C, shelf life


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