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 qualityReferences
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extracts: the role of thyme essential oil, nisin, and their combination to control Listeria
monocytogenes inoculated in minced fish meat. Food Control, 35, 177 – 183.
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packed rainbow trout (Oncorhynchus mykiss Walbaum, 1792) fillets during chilled storage.
Food Chemistry, 128, 683 – 688.
Boonma, N., Teerawut, S. and Kwan-on, P. (2016). Extending shelf life of cooked green mussel with alginate-
based thyme essential oil coating: Physical and sensorial quality. Paper presented at the meeting
of International Fisheries Symposium - IFS2016, October-November 2017, Vietnam, Can Tho
University Publishing House.
Caglak, E., Cakli, S. and Kilnic, B. (2008). Microbiological, chemical and sensory assessment of mussels
(Mytilus galloprovincialis) stored under modified atmosphere packaging. European Food Research and Technology, 226, 1293-1299.
Chamanara, V., Shabanpour, B., Gorgin, S. and Khomeiri, M. (2012). An investigation on characteristics of
rainbow trout coated using chitosan assisted with thyme essential oil. International Journal of
Biological Macromolecules, 50, 540-544.
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(in Thai)
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survey 2014. Fishery Statistics Analysis and Research Group Information Technology Center No.
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containers. Retrieved January 15, 2016, from http://www.dmsc.moph.go.th/dmscnew/news_detail.
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FDA. (2001). Bacteriological analytical manual. Retrieved January 13, 2015, from http://www.fda.gov/Food/
FoodScienceResearch/LaboratoryMethods/ucm070149.htm.
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Imran, A., Chawalit, J. and Somrote, K. (2013). Characterization of quality degradation during chilled shrimp
(Litopenaeus vannamei) supply chain. International Food Research Journal, 20(4), 1833-1842.
Jouki, M., Yazdi, F.T., Mortazavi, S.A., Koocheki, A. and Khazaei, N. (2014). Effect of quince seed mucilage
edible films incorporated with oregano or thyme essential oil on shelf life extension of refrigerated
rainbow trout fillets. International Journal of Food Microbiology, 174, 88 – 97.
Kykkidou, S., Giatrakou, V., Papavergou, A., Kontominas, M.G. and Savvaidis, I.N. (2009). Effect of thyme
essential oil and packaging treatments on fresh Mediterranean swordfish fillets during storage at
4 °C. Food Chemistry, 115, 169-175.
Kostaki, M., Giatrakou, V., Savvaidis, I. N. and 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.
Mastromatteo, M., Danza, A., Conte, A., Muratore, G. and Nobile, M.A.D. (2010). Shelf life of ready to use
peeled shrimps as affected by thymol essential oil and modified atmosphere packaging.
International Journal of Food Microbiology, 144, 250-256.
National Bureau of Agricultural Commodity and Food Standards. (2007). Green mussel. Retrieved January 15,
2016, from http://www.acfs.go.th/standard/download/std_sea_mussel.pdf. (in Thai)
Nobile, M.A.D., Corbo, M.R., Sperenza, B., Sinigaglia, M., Conte, A. and Caroprese, M. (2009). Combined
effect of MAP and active compounds on fresh blue fish burger. International Journal Food
Microbiology, 135, 281-287.
Teerawut, S., Kwan-on. P. and Arjpong, R. (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., Phimnaen, R. and 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)
Waiprib, Y. (2008). Effects of packing process on quality, safety, and shelf-life of shucked oyster
(Saccostrea cucullate) products sold in area of tumbol Ang-Sila, Chonburi. Bangkok: National Research Council of Thailand. (in Thai)
AOAC. (1995). Official Methods of analysis (16 ed.). Association of Official analytical chemist: Arlington
Virginia.
APHA. (1992). Compendium of methods for the microbiological examination of foods (3 ed.). American
Public Health Association: Washington DC.
Abdollahzadeh, E., Rezaei, M. and Hosseini, H. (2014). Antibacterial activity of plant essential oils and
extracts: the role of thyme essential oil, nisin, and their combination to control Listeria
monocytogenes inoculated in minced fish meat. Food Control, 35, 177 – 183.
Alçiçek, Z. (2011). The effects of thyme (Thymus vulgaris L.) oil concentration on liquid-smoked vacuum-
packed rainbow trout (Oncorhynchus mykiss Walbaum, 1792) fillets during chilled storage.
Food Chemistry, 128, 683 – 688.
Boonma, N., Teerawut, S. and Kwan-on, P. (2016). Extending shelf life of cooked green mussel with alginate-
based thyme essential oil coating: Physical and sensorial quality. Paper presented at the meeting
of International Fisheries Symposium - IFS2016, October-November 2017, Vietnam, Can Tho
University Publishing House.
Caglak, E., Cakli, S. and Kilnic, B. (2008). Microbiological, chemical and sensory assessment of mussels
(Mytilus galloprovincialis) stored under modified atmosphere packaging. European Food Research and Technology, 226, 1293-1299.
Chamanara, V., Shabanpour, B., Gorgin, S. and Khomeiri, M. (2012). An investigation on characteristics of
rainbow trout coated using chitosan assisted with thyme essential oil. International Journal of
Biological Macromolecules, 50, 540-544.
Chutintrasri, B. (2011). Food flavor technology. (2nd ed.). Bangkok: Ramkhamhaeng University Press.
(in Thai)
Department of Fisheries, Ministry of Agriculture and Cooperatives. (2014). Statics of marine shellfish culture
survey 2014. Fishery Statistics Analysis and Research Group Information Technology Center No.
2/2016. (in Thai)
Department of Medical Science. (2010). The criteria of microbiological quality for food and food
containers. Retrieved January 15, 2016, from http://www.dmsc.moph.go.th/dmscnew/news_detail.
php?cid=2&id=1646. (in Thai)
FDA. (2001). Bacteriological analytical manual. Retrieved January 13, 2015, from http://www.fda.gov/Food/
FoodScienceResearch/LaboratoryMethods/ucm070149.htm.
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.
Imran, A., Chawalit, J. and Somrote, K. (2013). Characterization of quality degradation during chilled shrimp
(Litopenaeus vannamei) supply chain. International Food Research Journal, 20(4), 1833-1842.
Jouki, M., Yazdi, F.T., Mortazavi, S.A., Koocheki, A. and Khazaei, N. (2014). Effect of quince seed mucilage
edible films incorporated with oregano or thyme essential oil on shelf life extension of refrigerated
rainbow trout fillets. International Journal of Food Microbiology, 174, 88 – 97.
Kykkidou, S., Giatrakou, V., Papavergou, A., Kontominas, M.G. and Savvaidis, I.N. (2009). Effect of thyme
essential oil and packaging treatments on fresh Mediterranean swordfish fillets during storage at
4 °C. Food Chemistry, 115, 169-175.
Kostaki, M., Giatrakou, V., Savvaidis, I. N. and 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.
Mastromatteo, M., Danza, A., Conte, A., Muratore, G. and Nobile, M.A.D. (2010). Shelf life of ready to use
peeled shrimps as affected by thymol essential oil and modified atmosphere packaging.
International Journal of Food Microbiology, 144, 250-256.
National Bureau of Agricultural Commodity and Food Standards. (2007). Green mussel. Retrieved January 15,
2016, from http://www.acfs.go.th/standard/download/std_sea_mussel.pdf. (in Thai)
Nobile, M.A.D., Corbo, M.R., Sperenza, B., Sinigaglia, M., Conte, A. and Caroprese, M. (2009). Combined
effect of MAP and active compounds on fresh blue fish burger. International Journal Food
Microbiology, 135, 281-287.
Teerawut, S., Kwan-on. P. and Arjpong, R. (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., Phimnaen, R. and 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)
Waiprib, Y. (2008). Effects of packing process on quality, safety, and shelf-life of shucked oyster
(Saccostrea cucullate) products sold in area of tumbol Ang-Sila, Chonburi. Bangkok: National Research Council of Thailand. (in Thai)
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Published
2017-07-06
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บทความวิจัยจากการประชุมวิชาการระดับชาติ"วิทยาศาสตร์วิจัย"ครั้งที่ 9
