Journal article
Oxidation-reduction potential and lipid oxidation in ready-to-eat blue mussels in red sauce: criteria for package design
Journal of the science of food and agriculture, Vol.97(1), pp.324-332
01/2017
Handle:
https://hdl.handle.net/2376/113168
PMID: 27030106
Abstract
Ready-to-eat in-package pasteurized blue mussels in red sauce requires refrigerated storage or in combination with an aerobic environment to prevent the growth of anaerobes. A low barrier packaging may create an aerobic environment; however, it causes lipid oxidation in mussels. Thus, evaluation of the oxidation-reduction potential (Eh) (aerobic/anaerobic nature of food) and lipid oxidation is essential. Three packaging materials with oxygen transmission rate (OTR) of 62 (F-62), 40 (F-40) and 3 (F-3) cm
m
day
were selected for this study. Lipid oxidation was measured by color changes in thiobarbituric acid reactive substances (TBARS) at 532 nm (TBARS@532) and 450 nm (TBARS@450).
Significantly higher (P < 0.05) TBARS@532 was found in mussels packaged in higher OTR film. TBARS@450 in mussels packaged with F-62 and F-40 gradually increased during refrigerated storage (3.5 ± 0.5 °C), but remained constant after 20 days of storage for mussels packaged with F-3. The Eh of pasteurized sauce was not significantly affected (P > 0.05) by OTR and remained negative (< -80 mV) during storage. Negative Eh values can support the growth of anaerobes such as Clostridium botulinum. The headspace oxygen concentration was reduced by about 50% from its initial value during pasteurization, and then further declined during storage. The headspace oxygen concentration was higher in trays packaged with higher OTR film.
Mussels packed with high OTR film showed higher lipid oxidation, indicating that high barrier film is required for packaging of mussels. Pasteurized mussels must be kept in refrigerated storage to prevent growth of anaerobic proteolytic C. botulinum spores under temperature abuse. © 2016 Society of Chemical Industry.
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Details
- Title
- Oxidation-reduction potential and lipid oxidation in ready-to-eat blue mussels in red sauce: criteria for package design
- Creators
- Kanishka Bhunia - Department of Biological Systems Engineering, Washington State University, P.O. Box 646120, Pullman, WA 99164-6120, USAMahmoudreza Ovissipour - School of Food Science, Washington State University, P.O. Box 6463760, Pullman, WA 99164-6376, USABarbara Rasco - School of Food Science, Washington State University, P.O. Box 6463760, Pullman, WA 99164-6376, USAJuming Tang - Department of Biological Systems Engineering, Washington State University, P.O. Box 646120, Pullman, WA 99164-6120, USAShyam S Sablani - Department of Biological Systems Engineering, Washington State University, P.O. Box 646120, Pullman, WA 99164-6120, USA
- Publication Details
- Journal of the science of food and agriculture, Vol.97(1), pp.324-332
- Academic Unit
- Biological Systems Engineering, Department of; Food Science, School of
- Publisher
- England
- Identifiers
- 99900547741701842
- Language
- English
- Resource Type
- Journal article