Effects of Bromelain and Papain Extracts on the Physicochemical Quality of Marinated Mediterranean Mussels
Food Science Insights, cilt.1, sa.2, ss.49-62, 2026 (Hakemli Dergi)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 1 Sayı: 2
- Basım Tarihi: 2026
- Dergi Adı: Food Science Insights
- Sayfa Sayıları: ss.49-62
- İstanbul Üniversitesi Adresli: Evet
Özet
Ready-to-eat marinated mussels are delicate seafood products prepared by curing and flavoring in an acidic brine containing vinegar, salt, and various spices. This study investigated the effects of proteolytic extracts on mussel marinade. Four experimental groups were formed using bromelain (5%), papain (5%), and both extracts together (2.5% + 2.5%), along with a control group. All analyses were performed at 0, 24, 48, 72, and 96 hours of cold storage, measuring texture, pH, and color (L*, a*, b*). Sensory assessment was also integrated into the study, focusing on appearance, odor, and texture parameters. The bromelain-treated (Br) group surpassed the safe pH limit of 4.5 for marinades in all sampling hours. The combined (BP) group exceeded this value from the 48th hour onward. In control (C) and papain extract-treated (Pp) samples, the pH remained below 4.5 throughout the study. Color characteristics were negatively affected in both the Pp and BP groups. Papain extracts caused a darker color in the marinades. Texture analyses examined hardness, springiness, cohesiveness, chewiness, and resilience. While traditional marination increased muscle toughness and chewiness over 96 hours, Pp and BP treatments significantly accelerated tenderization, effectively limiting hardness within the first 24 hours. Regarding sensory assessment, Br and C samples preserved the desirable bright/orange color and sweet/marine aromas, whereas Pp incorporation darkened the color and reduced aroma quality. Br improved the overall liking of the marinade, remaining the most preferred group for the first 72 h and preserving a favorable sensory profile throughout the entire 96-h period. Future studies should address optimized acidification and color-enhancement strategies to refine the final product profile.