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AquaGair Project shows promising results for the live mussels market.
 | | Samples of irish mussels (left) and galician mussels (right) ready for analysis |
In this Project the behaviour of fresh mussel in barrier material and atmosphere different from air stored at cold temperatures is studied
BMW and Galician partners are cooperating in applying the modified atmosphere packaging method (MAP) to fresh mussel and studing together its suitability for being marketed in materials completely different to the traditional ones. Processing and storage conditions become optimized in order to achieve stability and safety in the product and define its marketing life.
According to Dr. Laura Pastoriza, lead researcher of the project in Galicia, the results achieved so far are beyond the initial expectations: In the IIM-CSIC Seafood Technology group, we have defined the parameters to evaluate whether mussels are suitable and adequate for human consumption when packed in the atmospheres under study. The packaging method we are working on, in cooperation with company OPMEGA, allows us to pack in such a way that we get to extend the shelf life period of the product in comparison with the marketing method used in traditional packaging.
At the beginning of the project five/six days of viability were defined as optimal for 80% of hermetically packed mussel at low refrigerating temperatures. The acquired knowledge enabled us to deduce which adaptations of the packaging technology might extend this time period. Currently we have some results -not yet definitive- of eight days viability for a very high quality product, ten days for a good quality and thirteen days for an acceptable quality, considering the same storage temperatures.
The first study for cold transport of MAP packed Galician mussel was carried out for distances inside the national market (Vigo-Madrid). The first results indicate that it is necessary to control strictly the refrigerating conditions during transport because the shelf life period may be drastically reduced otherwise.
Regarding the impact that the present Project may have on the mussel sector, Mrs. Pastoriza declares: We find interesting to remark the contact kept by the IIM-CSIC group with companies from the mussel sector during this period. In fact, OPMEGA and MUSSELIA GALICIA have expressed their interest in introducing the hermetically packed mussel in European markets. They are very interested in the advances achieved on this matter along the project in progress. The collaboration with the ICEX (Institute of Exterior Commerce of the Ministry for Industry, Tourism and Commerce) has also been established and is still going on. This cooperation had the objective of implementing in Galicia a Sectorial Plan of Exterior Promotion, addressed to producers and traders of Galician mussel for the promotion of this bivalve in international markets. Such collaboration facilitated the dissemination of objectives and advances of the Aquareg project.
In the last period of the study we expect to confirm definitively the atmosphere which allows a longer shelf life period for hermetically packed fresh mussel maintaining an optimal quality of the product. We also expect to enhance knowledge about the behaviour of this product during distribution considering short and long distances and temperature variations. In case it was necessary we will try to improve the distribution conditions. Contact and relationship with the companies that have currently expressed their interests will be kept and/or also with future interested companies until the transfer of this technology and knowledge may be possible.
On his side, Dr. Ciaran McLaughlin, from the Letterkenny Institute reports about the experiments carried out in Ireland, in coordination with the galician partners:
The objective of this work was to determine the shelf life of mussels stored in modified atmosphere packaging. Mussels were packed under atmospheres of 65%O2, 75%O2 and 85%O2 (balance N2) and stored under refrigerated temperatures of 7-8°C and 2-3°C. The effect of these modified atmospheres on bottom and rope mussels were also examined.
Bottom mussels were obtained from a supplier in Limerick. Mussels used in this work were bottom cultivates, where seed was spread on gravel dropped in Lough Foyle. Average mussel size was 6.2 x 3.1cm (approx 40 pieces/kg). As mussels were covered with barnacles, they underwent mechanical washing with no specific byssus removal (however most of it is removed in the mechanical washing), depuration for 24 hours, with UV.
Rope mussels were obtained from a supplier in Cork. The extraction point for mussels was Bantry Bay. Average mussel size was 4.5 x 2.5cm (approx 80 pieces/kg). As mussels were covered with barnacles, they underwent mechanical washing with no specific byssus removal (however most of it is removed in the mechanical washing), depuration for 24 hours.
Packs were made up using TBF4 120 µm barrier film. Approximately 1kg of mussels were weighed out and placed in trays inside the barrier packs, flushed with the various gas treatments (85% O2, 75%O2, and 65%O2) and stored at 7-8°C or 2-3°C. Mussels packed in air were also stored at 7-8°C and 2-3°C as a control.
Packs were stored for a ten-day period. A minimum of two packs were tested on each sample day over a 5 day sample period. Samples were analysed for in-pack gas concentrations, mortality, sensory analysis and microbiological analysis.
Mortality was evaluated by tapping any gaping mussel shell and observing mussel closure. Any shell gaping after tapping was considered dead.
So far, it has been found that shelf life for mussels is increased by storing at lower temperatures and packing with high oxygen concentration. Work to date suggests that rope mussels react at least as well to high oxygen MAP as bottom farmed mussels. Microbial analysis of high oxygen MAP mussels is inconclusive."
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