Freezing influence on the histological structure of Mediterranean mussel (Mytilus galloprovincialis)

IF 1.9 Q2 AGRICULTURE, MULTIDISCIPLINARY

AIMS Agriculture and Food Pub Date : 2023-01-01 DOI:10.3934/agrfood.2023015

M. Strateva, D. Stratev, G. Zhelyazkov

引用次数: 0

Abstract

The objective of this study was to establish the morphological changes in the structure of Mediterranean mussel (Mytilus galloprovincialis) after frozen storage. Two hundred Mediterranean mussels (M. galloprovincialis) were collected from the Black Sea coastal waters. Forty mussels were subjected to histological analysis in fresh state. The remaining 160 mussels were divided into 4 groups and slowly frozen in a conventional freezer at −18 ℃ and subsequently stored at the same temperature for 3, 6, 9 and 12 months, respectively. The histological assessment of posterior adductor muscle and foot found a change in their morphological profile and overall structure. The fewest changes in the histostructure were recorded after a 3-month period and the most after a 12-month period of storage in frozen state. The results from that study can be used as an unambiguous marker in selecting optimum conditions for storage of mussels in frozen state.

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冷冻对地中海贻贝(Mytilus galloprovincialis)组织结构的影响

本研究的目的是建立地中海贻贝(Mytilus galloprovincialis)冷冻储存后结构的形态学变化。从黑海沿岸水域采集了200只地中海贻贝(M. galloprovincialis)。对40只新鲜贻贝进行了组织学分析。将剩余的160口贻贝分为4组，在- 18℃的常规冷冻室中缓慢冷冻，在相同温度下分别保存3、6、9和12个月。后内收肌和足部的组织学评估发现它们的形态轮廓和整体结构发生了变化。贮藏3个月后组织结构变化最小，贮藏12个月后组织结构变化最大。该研究结果可作为选择冷冻贻贝最佳贮藏条件的明确标志。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

AIMS Agriculture and Food AGRICULTURE, MULTIDISCIPLINARY-

CiteScore

3.70

自引率

0.00%

发文量

审稿时长

8 weeks

期刊介绍： AIMS Agriculture and Food covers a broad array of topics pertaining to agriculture and food, including, but not limited to:  Agricultural and food production and utilization  Food science and technology  Agricultural and food engineering  Food chemistry and biochemistry  Food materials  Physico-chemical, structural and functional properties of agricultural and food products  Agriculture and the environment  Biorefineries in agricultural and food systems  Food security and novel alternative food sources  Traceability and regional origin of agricultural and food products  Authentication of food and agricultural products  Food safety and food microbiology  Waste reduction in agriculture and food production and processing  Animal science, aquaculture, husbandry and veterinary medicine  Resources utilization and sustainability in food and agricultural production and processing  Horticulture and plant science  Agricultural economics.