| Mussel(Mytilus edulis)is a delicious common seafood with food nutritional value and medicinal value.To prolong the preservation time,people traditionaly make mussels dried,which may change the taste a lot.In this study,cleaned mussels were wraped in foil bags and heated.This method of processing can keep the flesh fresh and tender,fragrance overflowing,and prolong the storage time as well.The nutritional components,sensory guality,volatile flavor compounds,storability of cooked mussels were analyzed and evaluated.Based on the analysis results,the best processing technology conditions were determined.The quality and volatile flavor compounds of cooked mussel at different storage temperatures were further investigated.According to results,the proper storage temperature were determined.The changes of bacterial compisition and amount at different storage temperatures were analyzed qualitatively and quantitatively by metagenomics.The dominant spoilage bacteria of cooked mussels were also identified.The purpose of this study is to provide theoretical references for the development,utilization and quality control of cooked mussel products.The main results are as follows:The nutritional components,sensory guality,volatile flavor compounds,storability of cooked mussels were analyzed and evaluated.The analysis results proved that the best processing techenology conditions were 100℃ 30min.The crude protein and crude fat contents of mussels processed under this processing techenology conditions were 74.23%(on dry weight)and 9.43%(on dry weight);the moisture content was 69.99%;the amino acids index(EAAI)was 1.15;the composition of fatty acids and amino acids were good.According to the volatile flavor compounds analyzed results,aldehydes,which were found to have the greatest contribution to mussel flavor,accounted for 50.71%in 100℃ 30min samples,it was slightly lower than that of 121℃15min(52.20%)samples,and much higher than 85℃ 30min samples(42.47%).Considering comprehensively,it is found that the optimum processing condition was 100℃ 30min.The quality and volatile flavor compounds of cooked mussel at different storage temperatures were analyzed through biochemical and modern instruments analysis techniques.The TVC of cooked mussel products at 25 ℃ and 15℃ exceeded the limit consumption on 22hours and 4days.Storing in the condition of 4℃ could greatly extend the shelf life of cooked mussel products,until the end of the test period(75Days),the TVC was 1.65CFU/g,and the TVB-N was 6.74mg/100g,having not reached the safety limit.At-18℃,until the end of the test period(75Days),the TVC was not detected,and the TVB-N was 4.06mg/100g,both kept at a low level.This indicated that-18℃ could maintain the freshness of cooked mussel products very well.The analysis of volatile flavor compounds showed that the flavor changed greatly at the beginning of storage,while the change was not so obvious at the later stage.Aldehydes contributed most to the flavor of cooked mussel products.The content of aldehydes was 38.11%at 4℃,which was much higher than 28.89%at-18℃.This indicated that 4℃ storage could keep the aroma of cooked mussel products better.Based on the results above,the optimum storage temperature of cooked mussel products was 4℃.The changes of bacterial compisition and amount at 25℃、15℃、4℃were analyzed qualitatively and quantitatively by metagenomics.The results showed that the bacterial flora became more and more uniform during the storage.On the middle stage,the predominant bacterial flora of samples under 25 ℃ was composed of Bacteroides(16.29%)、Fusobacterium(10.23%)、Paludibacter(9.82%),the predominant bacterial flora of samples under 15℃ was composed of Psychrilyobacter(44.15%)、Mycoplasma(12.62%),the predominant bacterial flora of samples under 4℃ was Bacillus(87.06%).On the final stage,the predominant bacterial flora at different storage temperature was Bacillus. |
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