Enhancement of safety and quality of ready-to-cook Asian green mussel using acidic electrolyzed water depuration in combination with sous vide cooking

Emerging technologies were combined to ensure the safety for consumers of Asian green mussel (AGM; Perna viridis). The combination of acidic electrolyzed water (AEW) depuration and sous vide cooking effectively reduced Vibrios while maintaining the quality of mussel. The use of AEW depuration combined with sous vide cooking at 100 °C for 1 min (D/SV-1) provided the yield of mussel meat of 27.22%, maintained the color, and texture properties. It could prevent the oxidation of polyunsaturated fatty acids and caused no changes in patterns of main proteins including paramyosin, actin and tropomyosin. Vibrio parahaemolyticus, V. vulnificus and Shewanella algae in AGM without treatment were 4.12, 3.00 and 3.30 log₁₀ CFU/g, respectively. Those bacterial species were confirmed by MALDI Biotyper® technique. They were potentially inactivated by the selected process. In addition, the next generation sequencing (NGS) based on the 16S rRNA gene revealed a low percentage of V. vulnificus genome (2.72%) and the complete elimination of other naturally existing Vibrios. Overall, AEW depuration of raw mussels, followed by sous vide cooking could be a promising method for the production of safe ready-to-cook Asian green mussels for consumption. Industry relevance: Common Asian green mussel (AGM; Perna viridis) may represent a risk for public health associated with pathogenic bacteria originating from the aquatic environment. It also deteriorates rapidly within 1–2 days because of its perishable nature, thus losing its market value. To tackle such problems, appropriate pretreatment using acidic electrolyzed water depuration, followed by sous vide cooking under proper conditions could be implemented for safety assurance of ready-to-cook AGM by eliminating both pathogenic and spoilage bacteria. Also, the eating quality could be maintained. As a consequence, the technology developed in the present study could offer an effective solution for ensuring customer safety without compromising eating quality. It could be commercially employed for seafood processing industry, especially for bivalve mollusks, e.g., mussels, scallops, and clams.