Research On Storage Biochemical Properties, Preserving And Enzymatic Hydrolysis Of Mussel (Mytilus Sp.)

Mussel (Mytilus sp. ) was a popular common sea shellfish. It was the seafood with nutrition, health-keeping and disease-prevention role. Mussel grew fast, easily adapted to environment, so it had a wide prospect to develop culture of mussel. However, the mussel in our country mainly sold in live form , it was easy to spoil and difficult to store and transport. So fresh-keeping and processing of mussel had to be clone well in order to promote healthily development of the culture of mussel. It was necessary to explore the biochemical properties of mussel and comprehensively utilize it in order to fully employ the important natural marine resources. The paper studied the change of TVB-N, EPN and FFA of Mussel during storage at ambient temperature, +5癈 and -18"C. On the basis of this, different complex biological preservatives were studied to preserve the mussel. The result showed that the complex biological preservatives containing lysozyme, nisin and 01 r. had a good fresh-kcopi ng effect. The paper also studied the hydrolysis of the mussel with Asl.398 neutral protease, bromelain, acid protease and flavorzyme and found proper hydrolytic conditions in order to seek a new way to effectively utilize the mussel.