The effect of frozen storage on the proximate composition and quality of mussels (Mytilus galloprovincialis)


GÖKOĞLU N., ERKAN N., ÖZDEN Ö.

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, vol.9, no.2, pp.83-88, 2000 (SCI-Expanded)

  • Publication Type: Article / Article
  • Volume: 9 Issue: 2
  • Publication Date: 2000
  • Journal Name: JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.83-88
  • Akdeniz University Affiliated: Yes

Abstract

The effects of frozen storage on the composition and
quality of mussels (Mytilus galloprovincialis) were investigated. The
mussels were shucked and frozen at ??20_C and analyses conducted on
a monthly basis. Frozen storage affected moisture content. Moisture loss
was high throughout the storage period (4 months). Product was unacceptable
after 4 months frozen storage. TVB-N, TMA-N, and pH values
also increased during frozen storage.