{"refrec":{"BRefID":391525,"RR":"<b>Ratnawati, S.E.; Kuuliala, L.; Walgraeve, C.; Demeestere, K.; Ragaert, P.; Devlieghere, F.</b> (2023). The effect of high oxygen modified atmospheres on the quality degradation of packed live blue mussels<i> (Mytilus edulis)</i>. <i>Lebensm.-Wiss. Technol. 177</i>: 114537. <a href=\"https://dx.doi.org/10.1016/j.lwt.2023.114537\" target=\"_blank\">https://dx.doi.org/10.1016/j.lwt.2023.114537</a>","BEntID":389272,"PublicFlag":1,"CheckedFlag":1,"wosflag":1,"vabbflag":1,"RefStringPartII":". <i>Lebensm.-Wiss. Technol. 177</i>: 114537. <a href=\"https://dx.doi.org/10.1016/j.lwt.2023.114537\" target=\"_blank\">https://dx.doi.org/10.1016/j.lwt.2023.114537</a>","DocTypID":8,"DocType":"Journal article","MarineFlag":1,"FreshFlag":0,"BrackishFlag":0,"TerrestrialFlag":0,"Authorstring":"Ratnawati, S.E.; Kuuliala, L.; Walgraeve, C.; Demeestere, K.; Ragaert, P.; Devlieghere, F.","OrigTitleTranslFlag":0,"Authorstringtrunc":"Ratnawati, S.E. <i>et al.</i>","Englishabstract":"<p style=\"margin-left:0in;\"><span style=\"color:#1F1F1F;\"><span lang=\"EN\" dir=\"ltr\">Oxygen (O<sub>2</sub>) plays a vital role in the blue mussel (</span><i><span lang=\"EN\" dir=\"ltr\">Mytilus edulis</span></i><span lang=\"EN\" dir=\"ltr\">) survival,&nbsp;microbial growth, and&nbsp;volatile organic compounds&nbsp;(VOCs) formation during transport and storage. This study measures the impact of different atmospheres (% CO</span></span><sub>2</sub><span style=\"color:#1F1F1F;\"><span lang=\"EN\" dir=\"ltr\">/O<sub>2</sub>/N<sub>2</sub>): 30/40/30; 40/60/0; and 0/60/40 on blue mussels' spoilage. Quality parameters were monitored at 4&nbsp;°C for up to 16 days of storage, including headspace composition (% CO<sub>2</sub>/O<sub>2</sub>), pH, mortality, microbial analysis, and VOCs concentrations. Selected-ion flow-tube mass spectrometry (SIFT-MS) was used for real-time VOCs measurements. At the end of storage,&nbsp;odor activity values&nbsp;(OAVs) were calculated to assess VOCs that contributed to the overall odor profiles (OAV ≥1). Different atmospheres result in a different shelf life in which B60 condition (% CO<sub>2</sub>/O<sub>2</sub>/N<sub>2</sub>: 40/60/0) prolonged the life span of blue mussels for nine days of storage. A total of 23 compounds were identified in packed blue mussels. The evolution of ethanol; 3-methyl-1-butanol; 2,3-butanediol; acetone; 2,3-butanedione;&nbsp;dimethylamine&nbsp;(DMA);&nbsp;dimethyl sulfide;&nbsp;</span></span>dimethyl disulfide; and methyl mercaptan were associated with mortality and total&nbsp;plate count&nbsp;(TPC &gt;7 log CFU g<span style=\"color:#1F1F1F;\"><span lang=\"EN\" dir=\"ltr\"><sup>−1</sup>). This study identifies dimethyl sulfide and methyl mercaptan as the primary contributors to malodor of blue mussels at the end of storage (OAVs&nbsp;=&nbsp;182–66716).</span></span>","AbstractOtherLang":null,"BibLvlCode":"AS","StandardTitle":"The effect of high oxygen modified atmospheres on the quality degradation of packed live blue mussels<i> (Mytilus edulis)</i>","OrigTitleLangCode":"en","OrigTitleLangCodeExtended":"eng","OrigTitleLangID":15,"DateLastModified":{"date":"2026-04-22 01:32:38.295461","timezone_type":1,"timezone":"+02:00"},"UserAccessRight":null,"UserAccID":null,"AuthorKeywords":"Atmosphere conditions; Blue mussels; Mortality; TPC; VOCs","OtherDescriptors":null,"Notes":null,"AnaPub":2023,"MonPub":null,"DateUpdate":"2024-03-26","DateCreate":"2024-03-26","SecASFANote":null,"ConfID":null,"PeerRev":1,"VlizCoreFlag":1,"WoScode":"WOS:001018893100001","VABBcode":null,"OpenAcc":1,"DOI":"10.1016/j.lwt.2023.114537"},"refs":null,"anarec":{"AnaID":391525,"PubliDate":2023,"Pagination":"114537","XtraPublOfAnaID":null,"ISBN":null,"Volume":"177","Issue":null,"BRefMon":null,"BRefMonRR":null,"BRefXtra":null,"BRefXtraRR":null,"SerBRefID":43500,"SerRR":"Lebensmittel-Wissenschaft und Technologie = Food Science & Technology = Science et Technologie Alimentaire. 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