Effect of Modified Atmosphere Packaging on Cooked Green Mussel (Perna viridis) Coated with Green Tea and Vitamin C : Chemical and Sensorial Quality
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 lifeReferences
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Chutintrasri, B. (2011). Food flavor technology. Bangkok: Ramkhamhaeng University Press. (in Thai)
Department of Fisheries. (1993). Guide to mussel farming. Bangkok: Coastal Fisheries Research and Development Bureau. (in Thai)
Fraser, O.P. & Sumar, S. (1998). Compositon changes and spoilage fish (part II) microbiological induced deterioration. Nutrition & Food Science, 6(3), 325-329.
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.
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Kostaki, M., Giatrakou, V., Savvaidis, I. N. & Kontominas, M. G. (2009). Combined effect of MAP and thyme essential oil on the microbiological, chemical and sensory attributes of organically aquacultured sea bass (Dicentrarchus labrax) fillets. Food Microbiology, 26, 475-482.
Lohalaksanadech, S. & Sujarit, C. (2015). Quality changes of blanched hard clam (Meretrixcasta)
stored under modified atmosphere packaging. In National Conference Suan Sunandha Rajabhat University. (pp. 1287-1293). Bangkok: Suan Sunandha Rajabhat University. (in Thai)
National Bureau of Agricultural Commodity and Food Standards. (2007). Green mussel. Policies. Retrieved February 18, 2016, from http://www.acfs.go.th/standard/ download/std_sea_mussel.pdf
Poovarodom, Ng. (2007). Food packaging. Bangkok: S.P.M. (in Thai)
Runglerdkriangkrai, J. (2015). Protein. In Faculty of Fisheries, Kasetsart University. (Eds.), Fishery Product Science and Technology. (pp. 25-39). Bangkok: Kasetsart University Press. (in Thai)
Suttajit, S. (2007). Vitamin. Bangkok: The Knowledge Center. (in Thai)
Teerawut, S., Arjpong, R. & Kwan-On, P. (2016). Green tea and Vitamin C treatment for retarding cooked
green mussel quality: An evaluation of chemical and microbiological qualities. Burapha Science Journal, 21(2), 1-16. (in Thai)
Teerawut, S., Sangsriraung, K. & Kwan-On, P. (2016). Effect of modified atmosphere packaging on the
physical and sensory properties of smoked oyster (Saccostrea cucullata) during refrigerated
storage. NU. International Journal of Science, 13(1), 26-36.
Teerawut, S., Arjpong, R. & Kwan-On, P. (2017). Microbiological and physical assessment of green mussel (Perna viridis) coated with green tea and ascorbic acid stored under modified atmosphere packaging. Thammasat International Journal of Science and Technology, 22(2), 1-9.
Thainphatthanawong, N., Vongsawasdi P. & Nopharatana M. (2008). Shelf life extension of blanched cockles (Anadara granosa) by modified atmosphere packaging. In Proceedings of 46th Kasetsart University Annual Conference: Agro-Industry. (pp. 414-421). Bangkok: Kasetsart University.
(in Thai)
Ultarapichat, B. (2012). Food microbiology (5thed.). Songkhla: Thaksin University. (in Thai)
Wongjinda, N. (2004). Good handling guidelines aquatic primary processing. Bangkok: Agricultural co- operation of thailand. (in Thai)
Chutintrasri, B. (2011). Food flavor technology. Bangkok: Ramkhamhaeng University Press. (in Thai)
Department of Fisheries. (1993). Guide to mussel farming. Bangkok: Coastal Fisheries Research and Development Bureau. (in Thai)
Fraser, O.P. & Sumar, S. (1998). Compositon changes and spoilage fish (part II) microbiological induced deterioration. Nutrition & Food Science, 6(3), 325-329.
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.
Information Technology Center. (2014). Fisheries Statistics of Thailand 2012. Ministry of Agriculture and Cooperatives. (in Thai)
Kostaki, M., Giatrakou, V., Savvaidis, I. N. & Kontominas, M. G. (2009). Combined effect of MAP and thyme essential oil on the microbiological, chemical and sensory attributes of organically aquacultured sea bass (Dicentrarchus labrax) fillets. Food Microbiology, 26, 475-482.
Lohalaksanadech, S. & Sujarit, C. (2015). Quality changes of blanched hard clam (Meretrixcasta)
stored under modified atmosphere packaging. In National Conference Suan Sunandha Rajabhat University. (pp. 1287-1293). Bangkok: Suan Sunandha Rajabhat University. (in Thai)
National Bureau of Agricultural Commodity and Food Standards. (2007). Green mussel. Policies. Retrieved February 18, 2016, from http://www.acfs.go.th/standard/ download/std_sea_mussel.pdf
Poovarodom, Ng. (2007). Food packaging. Bangkok: S.P.M. (in Thai)
Runglerdkriangkrai, J. (2015). Protein. In Faculty of Fisheries, Kasetsart University. (Eds.), Fishery Product Science and Technology. (pp. 25-39). Bangkok: Kasetsart University Press. (in Thai)
Suttajit, S. (2007). Vitamin. Bangkok: The Knowledge Center. (in Thai)
Teerawut, S., Arjpong, R. & Kwan-On, P. (2016). Green tea and Vitamin C treatment for retarding cooked
green mussel quality: An evaluation of chemical and microbiological qualities. Burapha Science Journal, 21(2), 1-16. (in Thai)
Teerawut, S., Sangsriraung, K. & Kwan-On, P. (2016). Effect of modified atmosphere packaging on the
physical and sensory properties of smoked oyster (Saccostrea cucullata) during refrigerated
storage. NU. International Journal of Science, 13(1), 26-36.
Teerawut, S., Arjpong, R. & Kwan-On, P. (2017). Microbiological and physical assessment of green mussel (Perna viridis) coated with green tea and ascorbic acid stored under modified atmosphere packaging. Thammasat International Journal of Science and Technology, 22(2), 1-9.
Thainphatthanawong, N., Vongsawasdi P. & Nopharatana M. (2008). Shelf life extension of blanched cockles (Anadara granosa) by modified atmosphere packaging. In Proceedings of 46th Kasetsart University Annual Conference: Agro-Industry. (pp. 414-421). Bangkok: Kasetsart University.
(in Thai)
Ultarapichat, B. (2012). Food microbiology (5thed.). Songkhla: Thaksin University. (in Thai)
Wongjinda, N. (2004). Good handling guidelines aquatic primary processing. Bangkok: Agricultural co- operation of thailand. (in Thai)
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2017-07-17
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บทความวิจัยจากการประชุมวิชาการระดับชาติ"วิทยาศาสตร์วิจัย"ครั้งที่ 9
