Effects of Modified Atmosphere Packaging Combined with Electron Beam Irradiation on the Quality of Frozen Mussel Meat
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Abstract:
The effect of modified atmosphere packaging combined with electron beam irradiation on the quality of frozen mussel meat was analyzed using mussel meat in a control check group (CK), modified atmosphere packaging group (MAP), electron beam irradiation group (EB), and modified atmosphere packaging combined with electron beam irradiation group (MAP+EB). Mussel meat quality was comprehensively evaluated by measuring the texture, color, volatile flavor substances, and fatty acid composition indicators at the initial stage of frozen storage and the end of shelf life. The results showed that the firmness and chewiness of the mussel meat decreased after electron beam irradiation, but the influence of microbial reproduction on the texture of mussel meat was delayed. No significant difference was observed in the color difference of the mussel meat among groups at the initial stage of frozen storage (P>0.05). At the end of shelf life, electron beam irradiation affected the mussel meat; the L* values of the EB group and MAP+EB group decreased and the b* value increased. At the initial stage of frozen storage, there were 8, 17, 16, and 19 types of volatile flavor substances in mussel meat of the CK, MAP, EB and MAP+EB groups, respectively, indicating that modified atmosphere packaging and electron beam irradiation significantly increased the types of volatile flavor substances present (P<0.05); the total aldehyde and ketone contents also increased, whereas the total content of hydrocarbons and alcohols decreased; however, the differences were not significant (P>0.05). The relative total contents of fatty acids in the mussel meat were 49.55%, 49.64%, 49.61%, and 49.90% in the CK, MAP, EB, and MAP+EB groups, respectively, with no significant differences (P>0.05). In summary, modified atmosphere packaging combined with electron beam irradiation had no obvious adverse effects on the storage quality of frozen mussel meat, and is suitable for the preservation of mussel meat.
