Stability Evaluation of Pre-Cooked Shucked Mussels Using Natural Preservatives for Industrial Application

Shucked mussels (Mytilus galloprovincialis) were processed using various filling media solutions containing various concentrations of salt (sodium chloride) ranging from 3 to 10% and white vinegar ranging from 5 to 12%. The solutions were formulated so that the salt and white vinegar concentrations varied inversely. The shelf life of mussels was estimated based on mechanical and sensory deterioration. More specifically, mussels treated with intermediate levels of salt (4.75%) and higher levels of white vinegar (10.25%) achieved the longest shelf life, 87 and 69 days in terms of mechanical elasticity and hardness, respectively. However, the highest sensory scores were observed in mussels treated with intermediate levels of salt (7.67%) and intermediate levels of white vinegar (7.33%). Moreover, the treatment with the highest sensory acceptability remained suitable for consumption for at least 25 days without noticeable mechanical deterioration. The combination of salt and white vinegar offers a practical approach to extending product shelf life, thereby reducing product returns and allowing more time for distribution.