Microbial and Chemical Quality of Cooked Green Mussel (Perna viridis) with Thyme Essential Oil Coating under Modified Atmosphere Packaging
Abstract
This research was studied on the microbial and chemical qualities of cooked green mussel (TCC) with thyme essential oil coating (TTC), thyme essential oil coating and packed under different modified atmosphere packaging. As following; 5% CO2 : 95% N2 (TM1), 5% O2 : 95% N2 (TM2), 20% CO2 : 80% N2 (TM3), 10% CO2 : 10% O2 : 80% N2 (TM4), 10% O2 : 90% N2 (TM5) and 10% CO2 : 5% O2 : 85% N2 (TM6). All samples were stored at 4+1 OC for 30 days. The results showed TTC had lower the total plate count and deterioration of chemical quality than TCC. TM3 (samples with thyme essential oil coating and packed under different modified atmosphere packaging) was the lowest total plate counts when was compared with other treatments (p<0.05). The pathogenic bacteria were not found for all samples throughout the storage periods. While the chemical quality (TVB-N, TMA-N, pH and moisture content) and weight loss of TM3 was lower than other treatments could be stored for up to 24 days. While the TM6, TM4, TM1, TTC, TM2, TM5 and TCC shelf life 18, 16, 14, 12, 10, 8 and 4 days respectively. (Consider the safety of consuming cooked seafood by total plate count less than 6.0 log CFU/ g) Also TVB-N and TMA-N value of all treatments were less than 25 and 10 -15 mg/100 g, respectively by their shelf life.
Keywords : cooked green mussel, modified atmosphere packaging, thyme essential oil,
microbial quality, chemical quality
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