Spoilage Profiles of Green-Lipped Mussel Perna viridis

Spoilage profiles of green-lipped mussel (Perna viridis) were investigated by the determination of degree of hydrolysis (DH), sodium dodecyl sulfate polyacrylamide gel electrophoresis and microbiological analysis. Spoilage activities rose along with the increase of temperature and the maximal degree of hydrolyzation of mussel protein was 35% occurred after 24 h incubation at 55C. Bacteria boosted after 4 h incubation at 25 and 35C, but were suppressed at temperature higher than 45C. DH increased sharply within 4-8 h, and then its growth slowed down. Photobacterium, Vibrio and Shewanella were predominant bacteria propagated in spoilage. Practical ApplicationsA clear understanding of spoilage would be needed in maintaining the quality of the seafood, developing methods to curb the process, preserving the delicate flavor and obtaining desired functional peptides. The objective of this study is to explore spoilage mechanism under different temperatures and investigate the bacteria involved. Elucidation of spoilage mechanism will shed light on preservation of green-lipped mussel meat and the functional study of its protein hydrolysate.