Research Information System
JOURNAL OF MUSCLE FOODS, vol.18, no.4, pp.380-390, 2007 (SCI-Expanded)
The effects of brine and dry salting on sensory and quality attributes of mussels stored at 4 +/- 1C were investigated in this study. In brine salting method, the mussels were immersed in brine containing 26.4 g NaCl/100 mL water. In the dry salting method, the mussels were salted with a mixture of thin and thick granular salt by using the ratio of mussel to salt as 4:1 by weight. The salted mussels remained in the liquid pickle formed by salt and liquid extracted from the mussels. This solution was not drained during the storage period. Both brine-salted and dry-salted mussels were stored at 4 +/- 1C. Initial dry matters were 13.94 and 20.75% in raw and boiled mussels, which increased to 32.84 and 39.67%, respectively at the end of the storage time after brine and dry salting. Salt content was 0.87% in raw mussels, and increased to 21.01% in brine-salted mussels and 25.26% in dry-salted mussels at the end of the storage period. The total volatile basic nitrogen was 11.83 mg/100 g in raw mussels, which decreased to 2.80 mg/100 g after boiling. The TVB-N content increased to 7.00 mg/100 g in brine-salted mussels and 10.50 mg/100 g in dry-salted mussels at the end of the storage time. Trimethylamine nitrogen values in raw and boiled mussels were 1.13 and 1.01 mg/100 g, respectively, and increased to 3.86 mg/100 g in brine-salted mussels and 4.10 mg/100 g in dry-salted mussels at the 120th day of the storage period. The salted mussel was a different taste for consumers. It was concluded that Mediterranean mussels can be consumed for a period of 4 months in refrigerated conditions.