Enhancement of safety and quality of ready-to-cook Asian green mussel using acidic electrolyzed water depuration in combination with sous vide cooking

Asian green mussel (AGM; Perna viridis) (Linnaeus, 1758) is a large warm-water marine mussel (Rajagopal, Venugopalan, van der Velde, & Jenner, 2006). It is widely distributed along the Indo-Pacific coastline, and it has become an important species in estuarine and coastal habitats. Recently, AGM has been recognized as an economically significant seafood due to its high commercial value, particularly in tropical countries. AGM was produced in Asia approximately at 170,000 tons and production in Thailand accounted for roughly half of the total (FAO, 2019). The edible AGM includes the mantle, labial palp, hepatopancreas, gill, foot, adductor muscle and retractor (Torrado & Mikhailov, 1998). AGM is a protein-rich dietary with high biological value for human consumption (Saritha, Mary, & Patterson, 2015). A mussel meat contained 11.9% protein, 3.7% carbohydrate, 2.2% fat, 0.5% fatty acid, and minerals and vitamins (A6, B6, B12, E etc.) (Teerawut, Arjpong, & Kwan-On, 2017). Since Thailand has the warm climate, AGM is deteriorated rapidly within 1–2 days, thus lowering its market value. AGM edible portion becomes pasty or mushy, demonstrating a significant loss in quality. Fast spoilage is directly associated with high protein, water level, along with a wide variety of enzymes and contaminating microorganisms (Tan, Wu, Wang, & Teng, 2017). Nevertheless, appropriate pretreatment or cooking of AGM is still required due to the perishable nature and lack of proper transportation or storage.

Contaminated shellfish can be crucial sources of harmful microorganisms (Carraro et al., 2015). Bivalve mollusks are suspension feeders, which can be contaminated easily. They generally filter inorganic matter, viruses, and bacteria originating from the aquatic environment (Sferlazzo et al., 2018). The major cases of illness and death are attributed to consumption of shellfish containing naturally existing bacteria (Croci, Suffredini, Cozzi, & Toti, 2002). Vibrio parahaemolyticus, V. vulnificus, and Shewanella sp. are the most frequently detected in raw mussels (Caglak, Cakli, & Kilinc, 2008; Garrido-Maestu et al., 2016; Ottaviani et al., 2005; Palamae et al., 2022; Quan, Choi, Chung, & Shin, 2010; Tan et al., 2017). Pathogenic strains of V. parahaemolyticus and V. vulnificus have caused human sickness worldwide (da Silva, Ossai, Chigbu, & Parveen, 2021; Elmahdi, DaSilva, & Parveen, 2016).

To reduce the existing contaminating bacteria in bivalves, depuration has been widely employed (Chinnadurai, Elavarasan, Geethalakshmi, Kripa, & Mohamed, 2023; Ming, Su, DeWitt, & Waite-Cusic, 2018; Phuvasate, Chen, & Su, 2012). Chinnadurai et al. (2023) found that the complete elimination of Vibrio spp. from AGM was achieved after depuration using seawater for 24 h. The usage of acidic electrolyzed water (AEW) for the decontamination of fresh seafood has been increased (Al-Qadiri et al., 2016; Yan & Xie, 2021). In Japan, AEW has been approved for use in foods (Issa-Zacharia, Kamitani, Miwa, Muhimbula, & Iwasaki, 2011). The desired chlorine concentration in AEW can be adjusted simply by diluting the solution. (Sun et al., 2022). It can inhibit and cause injury to V. parahaemolyticus, Escherichia coli, Listeria monocytogenes, and Campylobacter jejuni (Al-Qadiri et al., 2016; Chen, Kuo, Chen, & Hwang, 2016; Sun et al., 2022).

A number of innovative preparation and cooking methods have emerged for ready-to-cook and ready-to-eat foods in order to slow the rate of deterioration and eliminate dangerous organisms for safe food production. Sous vide cooking is a popular method where food is pasteurized at temperatures lower than 100 °C in heat-resistant vacuum bags, and is then cooled rapidly (Kathuria, Dhiman, & Attri, 2022). Sous vide cooking offers several benefits, including uniform heat transmission, the maintenance of taste and nutritional values, texture enhancement, and the prevention of microbiological spoilage. This method is not only simple, but also prevents foods from oxidization and deterioration (Erdem, Karakaya, Babaoğlu, & Unal, 2022).

Hence, the purpose of this research was to examine the textural, physical, and microbiological properties of AGM after AEW depuration and sous vide cooking under various conditions.

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