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Comparison of the Sensory Quality and Oxidative Rancidity Status of Frozen‐Cooked Mussels ( Mytilus edulis L. )
Author(s) -
ABLETT RICHARD F.,
GOULD STEPHEN P.
Publication year - 1986
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1986.tb13937.x
Subject(s) - mytilus , mussel , food science , oxidative phosphorylation , chemistry , biology , fishery , biochemistry
Sensory acceptability and tissue‐specific occurrence of oxidative rancidity was investigated among a commercial sample of frozen‐cooked mussels and Prince Edward Island (P.E.I.) mussel meats held under a range of frozen storage regimes. P.E.I. mussels stored at ‐ 30°C or ‐ 60°C yielded the most acceptable sensory quality. Sensory and oxidative rancidity status of the commercial product most closely reflected P.E.I. samples held under marginal storage temperatures (‐ 12°C). Digestive gland tissue demonstrated pronounced morphometric variability and yielded the highest oxidative rancidity values among both commercial and experimental samples. It was concluded that, in addition to marginal storage conditions, tissue‐specific morphometric variability, probably resulting from differences in cultivation regions, might influence progression of oxidative rancidity and, hence, sensory quality among frozen‐cooked cultivated mussels.