Study On The Flavor And Ready-to-eat Product Of Mytilus Edulis Linnaeus

Mussel is delicious and nutritional; it is regarded as healthy seafood with nutrition,health care and curative effect. At present, most fresh mussel was sold for in our country,a few quantity was processed. The market development of mussel have been limited, dueto the fresh mussel degeneration easily, shorter storage period, poor palatability and theoriginal flavor loss under the traditional processing technology. Mussel’s yield is high inour country, moreover its price is cheap. Mussel is good source for reprocessing. Therefore,it has actual meaning for developing the ready-to-eat products. The main study works ofthis paper concentrates on the flavor changes of mussel under different processingconditions, ready-to-eat products development and predictive modeling of shelf-life.Firstly, the nutritional contents of Mytilus edulis Linnaeus were analyzed. The contentof those compositions were13.73%,2.32%,1.78%,3.12%,78.68%respectively. It meansthat Mytilus edulis Linnaeus is a kind of high-protein and low-fat seafood. Thecomposition of amino acid and fatty acids were analyzed, the results showed that thecomposing of amino acid was complete. The unsaturated fatty acid in total fat content washigh, the contents of EPA and DHA in fatty acids were relatively high. The contents andcompositions of flavor nucleotides in Mytilus edulis Linnaeus were determined, the resultsshowed that5-GMP （287.96mg/100g） content was the highest, that of5-CMP （258.15mg/100g） was secondary and that of5-AMP （18.25mg/100g） was lowest. The5-GMPhas the greatest contribution to the flavor of Mytilus edulis Linnaeus.Second, electronic nose technology and headspace-solid phase micro extractioncoupled with gas chromatography-mass spectrometry was used to analyze the volatilecompounds in mussels. The results showed that Odor of fresh mussels changedsignificantly while it was heated to100℃and150℃. A total of23,43and43volatilecompounds in three kinds of samples were identified. Benzaldehyde,（2E,6Z）-nonadienal,1-Octen-3-ol, dimethyl sulfide,3,5-Octadien-2-one had the greater impact on the flavor offresh mussels that contributed plant aromas and fishy smell to fresh mussels. After heated at100℃, mussels had less fishiness and showed sweet scent of cooked shellfish,aldehydes and heterocyclic compounds were the main volatile compounds of100℃heated mussels. The main volatile compounds of150℃heated mussels were heterocycliccompounds,3-Ethyl-2,5-dimethyl2,5-Dimethylpyrazine,2,3,5-Trimethylpyrazine,pyrazine, maltol played an important role in the formation of baking flavors of150℃heated mussels. Phenols compounds were the primary components of the flavor ofliquid-smoked mussels.2-methoxy benzenol,2-methoxy-4-methyl benzenol,2,6-dimethoxyphenol showed the greatest contribution to the liquid-smoked mussels.Third, using single factor experiment and orthogonal design methods, the optimumproportion of the ingredients were6%soy sauce,5%cooking wine,3%salt,6%whitesugar. The infusion time of flavoring sauce was120min, the drying temperature was50℃and the drying time was4h. When the quality point of smoked-liquid was0.3%and thetime was60min, the effect of smoking was best.Fourth, quality kinetics model of liquid-smoked instant mussel was developed topredict the shelf-life of products. The high regression coefficients （R²0.95） indicated theacceptability of the first order reaction and Arrhenius model for predicting the changes ofT-VBN value of product. Activation energies （EA） and the regression coefficient （k0） ofT-VBN were56.10kJ mol^-1and6.37×10⁷respectively. The reliability assessment betweenpredicted and observed shelf-life that relative error is within10%,which by theprediction model for the shelf-life of liquid-smoked instant mussel. The predictivemodeling of shelf-life can accurately predict the remaining shelf-life of liquid-smokedinstant mussel.