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CHEMICAL, MICROBIOLOGICAL AND SENSORY CHANGES OF MARINADE MUSSEL (PERNA PERNA, LINNÉ 1758) STORAGE AT 4ºC
This study was carried out to evaluate the physical-chemical, microbiological and sensory attributes of the brown mussel (Perna perna) marinated with two different sauces. Microbiological, chemical and sensory changes were monitored, at 4ºC (±1ºC), for a period of 50 days. At the end of this period of storage, in both preparations, the total volatile basic nitrogen (TVB-N) remained lower than the upper limit (35 mg TVB-N per 100 g fish flesh) and pH and acidity were insignificant. On the basisfatcat:ndhvt6b4angh5kr5uobgxohvpe