title: Oxidation-reduction potential and lipid oxidation in ready-to-eat blue mussels in red sauce: criteria for package design.
abstract: BACKGROUND
  Ready-to-eat in-package pasteurized blue mussels in red sauce requires refrigerated storage or in combination with an aerobic environment to prevent the growth of anaerobes. A low barrier packaging may create an aerobic environment; however, it causes lipid oxidation in mussels. Thus, evaluation of the oxidation-reduction potential (Eh) (aerobic/anaerobic nature of food) and lipid oxidation is essential. Three packaging materials with oxygen transmission rate (OTR) of 62 (F-62), 40 (F-40) and 3 (F-3) cm3m-2day-1were selected for this study. Lipid oxidation was measured by color changes in thiobarbituric acid reactive substances (TBARS) at 532 nm (TBARS@532) and 450 nm (TBARS@450).
  
  
  RESULTS
  Significantly higher (P < 0.05) TBARS@532 was found in mussels packaged in higher OTR film. TBARS@450 in mussels packaged with F-62 and F-40 gradually increased during refrigerated storage (3.5 ± 0.5 °C), but remained constant after 20 days of storage for mussels packaged with F-3. The Eh of pasteurized sauce was not significantly affected (P > 0.05) by OTR and remained negative (< -80 mV) during storage. Negative Eh values can support the growth of anaerobes such as Clostridium botulinum. The headspace oxygen concentration was reduced by about 50% from its initial value during pasteurization, and then further declined during storage. The headspace oxygen concentration was higher in trays packaged with higher OTR film.
  
  
  CONCLUSIONS
  Mussels packed with high OTR film showed higher lipid oxidation, indicating that high barrier film is required for packaging of mussels. Pasteurized mussels must be kept in refrigerated storage to prevent growth of anaerobic proteolytic C. botulinum spores under temperature abuse. © 2016 Society of Chemical Industry.
authors.affiliation: Department of Biological Systems Engineering, Washington State University, P.O. Box 646120, Pullman, WA 99164-6120, USA.
authors.forename: Kanishka
authors.initials: K
authors.lastname: Bhunia
authors.affiliation: School of Food Science, Washington State University, P.O. Box 6463760, Pullman, WA 99164-6376, USA.
authors.forename: Mahmoudreza
authors.initials: M
authors.lastname: Ovissipour
authors.affiliation: School of Food Science, Washington State University, P.O. Box 6463760, Pullman, WA 99164-6376, USA.
authors.forename: Barbara
authors.initials: B
authors.lastname: Rasco
authors.affiliation: Department of Biological Systems Engineering, Washington State University, P.O. Box 646120, Pullman, WA 99164-6120, USA.
authors.forename: Juming
authors.initials: J
authors.lastname: Tang
authors.affiliation: Department of Biological Systems Engineering, Washington State University, P.O. Box 646120, Pullman, WA 99164-6120, USA.
authors.forename: Shyam S
authors.initials: SS
authors.lastname: Sablani
mesh_terms: D000818:Animals; D003014:Clostridium botulinum / Q000254:growth & development; D003080:Cold Temperature; D005516:Food Microbiology / Q000379:methods; D018857:Food Packaging / Q000295:instrumentation* / Q000379:methods*; D005519:Food Preservation / Q000379:methods; D006863:Hydrogen-Ion Concentration; D015227:Lipid Peroxidation; D049880:Mytilus edulis / Q000382:microbiology; D010084:Oxidation-Reduction; D010100:Oxygen / Q000737:chemistry; D061352:Pasteurization; D012758:Shellfish / Q000382:microbiology; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis
chemical_list: D017392:Thiobarbituric Acid Reactive Substances; D010100:Oxygen
keywords: blue mussels; oxygen transmission rate; pasteurization; polymer packaging