Green Tea and Vitamin C Treatment for Retarding Cooked Green Mussel Quality : An Evaluation of Chemical and Microbiological Qualities
Abstract
This research aims to slow down the chemical and microbiological qualities of cooked green mussel (Perna viridis) by effect of the coating of green tea and vitamin C with chilled on changing for chemical and microbiological quality of cooked green mussel samples were uncoated (TC), coated in alginate solution (TA), coated in alginate solution contain green tea and vitamin C mixture in concentrations varying 4 levels as follow; alginate–based coating incorporating 2.5% green tea and 1.25% vitamin C (T1), 2.5% green tea and 2.5% vitamin C (T2), 1.25% green tea and 2.5% vitamin C (T3), 0.625% green tea and 2.5% vitamin C (T4) (v/v) at 4+1 OC. It was found that in chemical qualities of T2 samples was the lowest changes (p<0.05), which TVB-N and TMA-N values were lower than other treatments. As well as the microbiological quality of cooked green mussel, coated in T2 was more slowly than other treatments as well. It also was found that the total plate counts of T2 samples were higher than the standard number of microorganisms on day 10 of storage (Consider the safety of consuming cooked seafood to total plate count less than 6.0 log CFU / g.). While T1, T3 and T4 samples were higher than standard on day 6 storage as TA and TC samples were higher than standard on day 4 storage. Keywords : cooked green mussel, quality , coating, green tea, vitamin CReferences
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Benjakul, S. (2005). Chemical and quality of fishery. Bangkok: Odean Store Press. (in Thai)
Chiou, T.K. & Huang, J.P. (2004). Biochemical changes in the abdominal muscle of mud crab (Scylla serrate) during storage. Fisheries Sci, 70, 167 – 173.
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Department of Medical Science. (2007). The criteria of microbiological quality for food and food containers. Retrieved December 24, 2015, from http://www.dmsc.moph.go.th/webroot/food/files/news/
news45food/news45_t3.htm. (in Thai)
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Fan, W.J., Chi, Y.L. & Zhang, S. (2008). The use of a tea polyphenols dip to extend the shelf life of silver carp (Hypophthalmicthys molitrix) during storage in ice. Food Chemistry, 108(1), 148–153.
Feng, L.F., Jiang, T.J., Wang, Y.B. & Li, J.R. (2012). Effects of tea polyphenol coating combined with ozone water washing on the storage quality of black sea bream (Sparus macrocephalus). Food Chemistry, 135(4), 2915–2921. doi: 10.1016/j.foodchem.2012.07.078
Ferreira, S., Landeiro, M., Rogeria, A., & Ana, N. (2007). Hazards and critical control points in Brazilian seafood dish preparation. Food Control, 18, 513 - 520.
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Gram, L. & Dalgaard, P. (2002). Fish spoilage bacteria—problems and solutions. Environmental Biotechnology, 13, 262–266.
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Hou, Z., Sang, S., You, H., Mao-Jung, L., Hong, J., Khew-Voon, C. & Yang, C. S. (2005). Mechanism of action of epigallocatechin-3-gallate: Auto-oxidation-dependent inactivation of epidermal growth factor receptor and direct effects on growth inhibition in human esophageal cancer KYSE 150 Cells. American Association for Cancer Research (AACR), 65(17), 8049-8056.
Intarapichet, K. (1995). 305271 Post harvest change of biological materials. Food Technology Program, Suranaree university of technology. (in Thai)
Jeon, Y.J., Kamil, J.Y.V.A.. & Shahidi, F. (2002). Chitosan as edible invisible film for quality preservation of herring and Atlantic cod. Journal of Agricultural and Food Chemistry, 50(8), 5167–5178.
Kang, H.J., Jo C., Kwon J.H., Kim J.H., Chung H.J. & Byun, M.W. (2007). Effect of a pectin-based edible coating containing green tea powder on the quality of irradiated pork patty. Food Control, 18(5), 430-435. doi:10.1016/j.foodcont.2005.11.010
Khan, M.A., Parrish, C.C. & Shahidi, F. (2005). Quality indicators of cultured Newfoundland blue mussels (Mytilus edulis) during storage on ice: microbial growth, pH, lipid oxidation, chemical composition characteristics, and microbial fatty acid contents. Journal of Agricultural and Food Chemistry, 53(18), 7067–7073. doi: 10.1021/jf050082g
Khan, M.A., Parrish, C.C. & Shahidi, F. (2006). Effects of mechanical handling, storage on ice and ascorbic acid treatment on lipid oxidation in cultured Newfoundland blue mussel (Mytilus edulis). Food Chemistry, 99, 605-614.
Kusuma, B. & Teerawut, S. (2014). Shelf-life extension of pre-cooked shrimp (Litopenaeus vannamei) by oregano essential oil during refrigerated storage. Burapha Science Journal, Special Issue 6th The National Science Research Conference, 71-77.
Leungsakul, S. (1996). Food microbiology. Bangkok, Chaijarean Press. (in Thai)
Manousaridis, G., Nerantzaki, A., Paleologos, E.K., Tsiotsias, A., Savvaidis, I.N. & Kontominas, M.G. (2005). Effect of ozone on microbial, chemical and sensory attributes of shucked mussels. Food Microbiology, 22(1),
1–9. doi:10.1016/j.fm.2004.06.003
Pornchaloempong, P. & Rattnapanone, N. (2010a). Caffeine. Retrieved August 30, 2015, from http://www.foodnetworksolution.com/wiki/word/4088/caffeineกาแฟอีน. (in Thai)
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Rey, M.S., Soto, B.G., Gamundi, J.R.F., Aubourg, S. & Velázquez, J.B. (2012). Effect of a natural organic acid-icing system on the microbiological quality of commercially relevant chilled fish species. LWT - Food Science and Technology. 46(1), 217–223. doi:10.1016/j.lwt.2011.10.003
Sangjindavong, M. (2005). Fisheries Product in Thailand (2nd ed.). Bangkok : Kasetsart University Press. (in Thai)
Song, Y., Liu, L., Shen, H., You, J. & Luo, Y. (2011). Effect of sodium alginate-based edible coating containing different anti-oxidants on quality and shelf life of refrigerated bream (Megalobrama amblycephala).
Food Control, 22(3–4), 608–615. doi:10.1016/j.foodcont.2010.10.012
Sundararajan, S., Prudente, A., Bankston, D., King, M. J., Wilson, P. & Sathivel, S. (2011). Evaluation of green tea extract as a glazing material for shrimp frozen by cryogenic freezing. Journal of Food Science, 76,
511-518.
Taheri, S. Motalebi, A. A. & Fazlara, A. (2012). Antioxidant effect of ascorbic acid on the quality of Cobia (Rachycentron canadum) fillets during frozen storage. Iranian Journal of Fisheries Sciences, 11(3),
666-680.
Teerawut, S. (2010). 309482 Selected topic in aquaculture II. Department of aquatic science, Faculty of science, Burapha university. (in Thai)
Teerawut, S. Phimnaen, R. & Muangham, S. (2014). Effect of modified atmosphere packaging on the physical and microbiological properties of shucked fresh oyster. KKU Science Journal 42(3), 551-560. (in Thai)
Wongjinda, N. (2004). Good handling guidelines aquatic primary processing. Bangkok. (in Thai)
AOAC. (2000). Official methods of analysis AOAC internaltional. (17th ed.). The Association of Official Analytical Chemists, Inc Maryland.
AOAC. (2003). AOAC official method 2003.11 enumeration of Staphylococcus aureus in selected meat, Seafood, and Poultry. J. AOAC Int., 86, 947.
Atrea, I., Papavergou, A., Amvrosiadis, I. & Savvaidis, I.N. (2009). Combined effect of vacuum-packaging and oregano essential oil on the shelf-life of Mediterranean octopus (Octopus vulgaris) from the Aegean sea stored at 4 °C. Food Microbiology 26(2), 166–172.
Benjakul, S. (2005). Chemical and quality of fishery. Bangkok: Odean Store Press. (in Thai)
Chiou, T.K. & Huang, J.P. (2004). Biochemical changes in the abdominal muscle of mud crab (Scylla serrate) during storage. Fisheries Sci, 70, 167 – 173.
Department of Fisheries. (2006). Department of Fisheries Ministry of Agriculture and Cooperatives. Retrieved December 24, 2015, from http//www.fisheries.go.th/quality/analyse/Trational.pdf. (in Thai)
Department of Medical Science. (2007). The criteria of microbiological quality for food and food containers. Retrieved December 24, 2015, from http://www.dmsc.moph.go.th/webroot/food/files/news/
news45food/news45_t3.htm. (in Thai)
Erkan, N. (2005). Changes in quality characteristics during cold storage of shucked mussels (Mytilus galloprovincialis) and selected chemical decomposition indicators. Journal of the Science of Food and Agriculture, 85(15), 2625-2630. doi: 10.1002/jsfa.2331
Fan, W.J., Chi, Y.L. & Zhang, S. (2008). The use of a tea polyphenols dip to extend the shelf life of silver carp (Hypophthalmicthys molitrix) during storage in ice. Food Chemistry, 108(1), 148–153.
Feng, L.F., Jiang, T.J., Wang, Y.B. & Li, J.R. (2012). Effects of tea polyphenol coating combined with ozone water washing on the storage quality of black sea bream (Sparus macrocephalus). Food Chemistry, 135(4), 2915–2921. doi: 10.1016/j.foodchem.2012.07.078
Ferreira, S., Landeiro, M., Rogeria, A., & Ana, N. (2007). Hazards and critical control points in Brazilian seafood dish preparation. Food Control, 18, 513 - 520.
Food and drug administration. (2009). Ministry of public health (No.364). Retrieved August 30, 2015, from http://newsser.fda.moph.go.th/food/file/BenefitTrader/BenefitLaw/Manual_Of_Law03P313%28
Update_Oct9_2009%29.pdf (in Thai)
Goulas, A.E. & Kontominas, M.G. (2007). Combined effect of light salting, modified atmosphere packaging and oregano essential oil on the shelf-life of sea bream (Sparus aurata): Biochemical and sensory attributes. Food Chemistry, 100(1), 287-296.
Gram, L. & Huss, H. (1996). Microbiological spoilage of fish and fish products. Int. J. Food Microbiol., 33,
121–137.
Gram, L. & Dalgaard, P. (2002). Fish spoilage bacteria—problems and solutions. Environmental Biotechnology, 13, 262–266.
Gray, J.I., & Pearson, A.M., (1994). Lipid-derived off-flavours in meat. In F. Shahidi (Ed.), Flavor of meat and meat products, Blackie Academic and Professional, Glasgow, Scotland.
Hasegawa, H. (1987). Laboratory manual on analytical stored at different temperatures. J. methods and procedures for fish and fish. Food Sci. 55, 1201- 1205, 1242; 1990. Marine fisheries research department, Southeast Asian Fisheries Development Center, Singapore.
Hou, Z., Sang, S., You, H., Mao-Jung, L., Hong, J., Khew-Voon, C. & Yang, C. S. (2005). Mechanism of action of epigallocatechin-3-gallate: Auto-oxidation-dependent inactivation of epidermal growth factor receptor and direct effects on growth inhibition in human esophageal cancer KYSE 150 Cells. American Association for Cancer Research (AACR), 65(17), 8049-8056.
Intarapichet, K. (1995). 305271 Post harvest change of biological materials. Food Technology Program, Suranaree university of technology. (in Thai)
Jeon, Y.J., Kamil, J.Y.V.A.. & Shahidi, F. (2002). Chitosan as edible invisible film for quality preservation of herring and Atlantic cod. Journal of Agricultural and Food Chemistry, 50(8), 5167–5178.
Kang, H.J., Jo C., Kwon J.H., Kim J.H., Chung H.J. & Byun, M.W. (2007). Effect of a pectin-based edible coating containing green tea powder on the quality of irradiated pork patty. Food Control, 18(5), 430-435. doi:10.1016/j.foodcont.2005.11.010
Khan, M.A., Parrish, C.C. & Shahidi, F. (2005). Quality indicators of cultured Newfoundland blue mussels (Mytilus edulis) during storage on ice: microbial growth, pH, lipid oxidation, chemical composition characteristics, and microbial fatty acid contents. Journal of Agricultural and Food Chemistry, 53(18), 7067–7073. doi: 10.1021/jf050082g
Khan, M.A., Parrish, C.C. & Shahidi, F. (2006). Effects of mechanical handling, storage on ice and ascorbic acid treatment on lipid oxidation in cultured Newfoundland blue mussel (Mytilus edulis). Food Chemistry, 99, 605-614.
Kusuma, B. & Teerawut, S. (2014). Shelf-life extension of pre-cooked shrimp (Litopenaeus vannamei) by oregano essential oil during refrigerated storage. Burapha Science Journal, Special Issue 6th The National Science Research Conference, 71-77.
Leungsakul, S. (1996). Food microbiology. Bangkok, Chaijarean Press. (in Thai)
Manousaridis, G., Nerantzaki, A., Paleologos, E.K., Tsiotsias, A., Savvaidis, I.N. & Kontominas, M.G. (2005). Effect of ozone on microbial, chemical and sensory attributes of shucked mussels. Food Microbiology, 22(1),
1–9. doi:10.1016/j.fm.2004.06.003
Pornchaloempong, P. & Rattnapanone, N. (2010a). Caffeine. Retrieved August 30, 2015, from http://www.foodnetworksolution.com/wiki/word/4088/caffeineกาแฟอีน. (in Thai)
Pornchaloempong, P. & Rattnapanone, N. (2010b). Moisture content. Retrieved August 30, 2015, from http://www.foodnetworksolution.com/wiki/word/0830/moisture-content-ความชื้น (in Thai)
Rey, M.S., Soto, B.G., Gamundi, J.R.F., Aubourg, S. & Velázquez, J.B. (2012). Effect of a natural organic acid-icing system on the microbiological quality of commercially relevant chilled fish species. LWT - Food Science and Technology. 46(1), 217–223. doi:10.1016/j.lwt.2011.10.003
Sangjindavong, M. (2005). Fisheries Product in Thailand (2nd ed.). Bangkok : Kasetsart University Press. (in Thai)
Song, Y., Liu, L., Shen, H., You, J. & Luo, Y. (2011). Effect of sodium alginate-based edible coating containing different anti-oxidants on quality and shelf life of refrigerated bream (Megalobrama amblycephala).
Food Control, 22(3–4), 608–615. doi:10.1016/j.foodcont.2010.10.012
Sundararajan, S., Prudente, A., Bankston, D., King, M. J., Wilson, P. & Sathivel, S. (2011). Evaluation of green tea extract as a glazing material for shrimp frozen by cryogenic freezing. Journal of Food Science, 76,
511-518.
Taheri, S. Motalebi, A. A. & Fazlara, A. (2012). Antioxidant effect of ascorbic acid on the quality of Cobia (Rachycentron canadum) fillets during frozen storage. Iranian Journal of Fisheries Sciences, 11(3),
666-680.
Teerawut, S. (2010). 309482 Selected topic in aquaculture II. Department of aquatic science, Faculty of science, Burapha university. (in Thai)
Teerawut, S. Phimnaen, R. & Muangham, S. (2014). Effect of modified atmosphere packaging on the physical and microbiological properties of shucked fresh oyster. KKU Science Journal 42(3), 551-560. (in Thai)
Wongjinda, N. (2004). Good handling guidelines aquatic primary processing. Bangkok. (in Thai)
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2016-06-21
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