Changes in quality characteristics during cold storage of shucked mussels (Mytilus galloprovincialis) and selected chemical decomposition indicators

The following chemical changes were observed during the cold storage of mussels for 6 days at 4 ◦C. Total volatile basic nitrogen (TVB-N, mg N per 100 g) and trimethylamine values (TMA-N, mg N per 100 g) were increased from 22.55 and 5.96 mg per 100 g at day 0 to 12.38 and 0.42 mg per 100 g, respectively, at the end of the storage period. The indole value and putrescine concentration were increased from 15.36 μg kg−1 and 24.7mg kg−1 to 34.46 μg kg−1 and 63.86 mg kg−1, respectively, on the fourth day of storage. The pH was slightly reduced and tyramine and cadaverine were not detected during storage. TVB-N, TMA-N and indole value could be selected as decomposition indicators for mussels during their cold storage. Acceptable limits of 15 mg per 100 g for TVB-N, 3 mg per 100 g for TMA-N, 35 μg kg−1 for indole and 60 mg kg−1 for putrescine are suggested. Sensory and chemical results indicated that the shelf-life of mussels at 4 ◦C is limited to 4 days.  2005 Society of Chemical Industry