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标题：Shelf-Life of Half-Shell Mussel ( Mytilus edulis) as Affected by Pullulan, Acidic Electrolyzed Water, and Stable Chlorine Dioxide Combined Ice-Glazing during Frozen Storage
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作者：Yuanpei Gao ; Huili Jiang ; Dandan Lv 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2021
卷号：10
期号：8
DOI：10.3390/foods10081896
语种：English
出版社：MDPI Publishing
摘要：Mussel ( Mytilus edulis) is an economic shellfish with a high nutritional value. Due to the high amount of protein and fat, fresh mussels are susceptible to spoilage during storage. In the present study, how a combination of pullulan, acidic electrolyzed water (AEW), and stable chlorine dioxide (ClO 2) ice-glazing treatments affect the quality of mussels was investigated during 90 days of frozen storage. The results indicate that the combined glazing treatment effectively maintained the mussel muscle quality during storage mainly due to its air barrier actions. Mussel samples coated with AEW and ClO 2 showed lower aerobic plate counts than other groups, resulting from the strong antibacterial action of AEW and ClO 2. After 90 days of frozen storage, the mussel glazed with a combination of AEW, ClO 2, and pullulan solutions showed better texture properties, higher content of myofibrillar proteins, higher Ca 2+-ATPase activity, and more SH groups than the other glazing treatments. The water-holding capacity and SEM observations showed that the pullulan glazing efficiently inhibited the physical damage caused by the frozen and long-term storage, which mainly contributed to the high amount of hydrophilic hydroxyl groups in the muscle tissues. The present study supports the use of a combination of cryoprotectants for extending the shelf-life of frozen mussel products during long-term storage.
关键词：enacidic electrolyzed water (AEW);chlorine dioxide (ClO2);frozen storage;glazing;mussel (Mytilus edulis);pullulan