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Effect of Lactic and Citric Acid Pretreatment on Quality Changes of Green Mussel (Perna Viridis) During Chilled Storage

Limited shelf life of green mussel restricts its accessibility to wider markets. The study assessed the potential of using organic acids (lactic and citric acids) in enhancing the quality and storage life of chilled mussel. Pretreatments included: 2% lactic acid (LA) and 2% citric acid (CA). Results from sensory analysis concluded that lactic acid (LA) pretreatment had 15 days of acceptability compared to the untreated sample. It had also lower the volatile basic nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), psychrophilic and lactic acid bacteria count of the sample during the storage. The weight loss of the citric acid pretreated sample was higher compared to the lactic acid pretreated mussel. Results from quality assessment indicated that pretreatment using lactic acid can be used to improve the storage life of chilled green mussel for 15 days compared 6 days of untreated samples.