Quality changes of fresh and frozen mussels during storage

dc.contributor.author	Λέγκας, Μάρκος Ν.	el
dc.date.accessioned	2015-01-11T15:25:38Z
dc.date.available	2015-01-11T15:25:38Z
dc.date.issued	2015-01-11
dc.identifier.uri	http://hdl.handle.net/11400/3772
dc.rights	Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	Quality control
dc.subject	Freshwater mussels
dc.subject	Frozen foods
dc.subject	Food--Storage
dc.subject	Ποιότητα
dc.subject	φρέσκα μύδια
dc.subject	κατεψυγμένα μύδια
dc.subject	αποθήκευση
dc.title	Quality changes of fresh and frozen mussels during storage	en
heal.type	masterThesis
heal.classification	Food technology and engineering
heal.classification	Mussels
heal.classification	Τεχνολογία τροφίμων
heal.classification	Μύδια
heal.classificationURI	http://data.seab.gr/concepts/1206d77258fd66c88274d85384bf2041de953cef
heal.classificationURI	http://id.loc.gov/authorities/subjects/sh85089095
heal.classificationURI	N/A-Τεχνολογία τροφίμων
heal.classificationURI	N/A-Μύδια
heal.keywordURI	http://id.loc.gov/authorities/subjects/sh00005852
heal.keywordURI	http://id.loc.gov/authorities/subjects/sh85089096
heal.keywordURI	http://id.loc.gov/authorities/subjects/sh85050244
heal.keywordURI	http://id.loc.gov/authorities/subjects/sh85050226
heal.language	en
heal.access	free
heal.recordProvider	Τεχνολογικό Εκπαιδευτικό Ίδρυμα Αθήνας. Σχολή Τεχνολογίας Τροφίμων & Διατροφής. Τμήμα Τεχνολογίας Τροφίμων	el
heal.publicationDate	1995-09
heal.bibliographicCitation	Legas, M.N.. (1995) Quality changes of fresh and frozen mussels during storage. Master thesis. University of Humberside	el
heal.abstract	Although mussel is an important food commodity, relative little work has been carried out on the quality of frozen mussels in relation to the storage time and quality changes that occur during storage. This study was carried out to determine the biochemical and quality changes in mussels (M edulis and M. galloprovinciallis) during frozen storage. A domestic freezer was used to freezing the mussels at -15 °C and the mussels analysed at 0, 30, 60 , 90, 120 days. Better quality, as measured by protein extractability, water holding capacity (WHC) , Total Volatile Basis Nitrogen (TVBN) , pH , Free Fatty Acids (FFA), TBA number (Standard TBA method and determination by HPLC), Count of mesophilic, psychrophilic flora and E.coli. Changes in tocopherols levels and also histological sections to observe the tissue damage during frozen storage. The chemical composition of mussels found to be: Moisture: 82%, Crude protein (% wwb) : 14,1% , Total fat (%wwb): 1,8% and Ash (%wwb): 1,3% The histological sections of mussels showed that frozen storage increased the damage to muscle fibre breakage and cracking on connective tissue . Also , granulation of mussels cells was observed. The microbiological examination showed a decline in mesophilic flora from cfu (fresh mussels): 840 cells/g to 94 cells/g . The psychrophilic flora increased from 0 cells/g to 110 cells/g.The E. coli test was negative . The TVBN increased from 19,9 mg/100g flesh (fresh mussels) to 112 mg/100g flesh . The protein solubility decreased from 65,2% to 22,4% , the pH decreased from 6,55 (fresh mussels) to 5,92 and Water Holding Capacity (WHC) is reduced during frozen storage . WHC expressed as percent moisture loss and for fresh mussels the % moisture loss was 10% and after 120 days of frozen storage was 3 0,1 %. The percent (%) of free fatty acids (FFA) increased from 0.02% (fresh mussels) to 18,8% and also the TBA number increased from 0.75 10-7mg malonaldehyde/kg flesh to 1.03 10'6 mg malonaldehyde/kg flesh (using standard TBA method) and also 0.38 10-7mg malonaldehyde/kg flesh (fresh mussels) to 9.01 10' mg malonaldehyde/kg flesh (using HPLC). The tocopherols levels decreased slightly for : • a- tocopherols : from 3,963 PPM (fresh mussel) to 3,239 PPM • D- tocopherols : from 7,491 PPM (fresh mussel) to 5,765 PPM The analytical data showed that the protein denaturation was very high during frozen storage and the mussels are unacceptable to consume using the experimental freezing procedure.	en
heal.advisorName	Ευμορφόπουλος, Ευάγγελος	el
heal.advisorName	Τσάκνης, Γιάννης	el
heal.committeeMemberName	[χ.ό.]	el
heal.academicPublisher	Τεχνολογικό Εκπαιδευτικό Ίδρυμα Αθήνας. Σχολή Τεχνολογίας Τροφίμων & Διατροφής. Τμήμα Τεχνολογίας Τροφίμων	el
heal.academicPublisherID	teiath
heal.fullTextAvailability	true