Effect of storage temperature on the physicochemical and sensory properties of green mussel, perna viridis (Linnaeus, 1758)

Abstract

In the Philippines, the green mussel Perna viridis (Linnaeus, 1758), is an economically important aquatic commodity but there is a perceived lack of appropriate post-harvest technologies to preserve its freshness. Wet icing is normally employed, but it often leads to deteriorating texture. The present study assessed the influence of protease activities on the texture of mussels stored in different ice:mussel ratios (1:3, 1:4, and 1:5) over a 3-day icing period. Results showed that protease activities in mussel increased as the storage period. Significantly highest specific protease activity (P < 0.05) (17.53 ± 0.06 U.mg-1 protein) was detected in samples drawn from 1:5 ratio while soluble protein in mussel was significantly highest (P < 0.05) from 1:4 ratio (432.30 ± 2.28 mg.L-1). Moisture content did not significantly vary among treatments, and the pH for all treatments was within the slightly acidic range. Results also showed that measured parameters in sensory evaluation and texture profile analysis were highest in mussel samples from 1:3 and 1:4 ratio. However, mussel from 1:5 ratio obtained the highest scores for flavour and texture acceptability. Findings revealed that addition of less ice leads to higher enzyme activity and mussel flesh degradation. However, it was more acceptable in terms of texture and flavour.