Quality Changes of Thermal Pasteurized Mussels (Mytilus galloprovincialis) During Refrigerated Storage at 4 +/- 1 degrees C

This study investigated the changes in quality of pasteurized mussels during storage at 4 degrees C +/- 1 degrees C. Mussels (Mytilus galloprovincialis) were harvested from the Marmara Sea in March. The mussel flesh was packed with lemon juice, apple vinegar, finely chopped onion, salt, and black pepper. Then, all the packets were pasteurized (at 70 degrees C for 8 min) and stored for 21 days at 4 degrees C +/- 1 degrees C. Results showed that the contents of protein, fat, and ash of pasteurized mussels were significantly higher (p<0.05) than those of raw samples. The moisture content of mussels was significantly decreased (p