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a.e. goulas, i. chouliara, e. nessi, m.g. kontominas and i.n. savvaidis. 2004.To determine the microbiological, biochemical and sensory changes of mussels during storage under aerobic, vacuum packaging (VP) and modified atmosphere packaging (MAP) conditions at 4°C, and to determine shelf-life of mussels under the same packaging conditions using the above assessment parameters.Aqua-cultured mussels (Mytilus galloprovincialis) were obtained from a local culture farm, packaged aerobically under VP and MAP (50%/50% CO2/N2: M1, 80%/20% CO2/N2: M2, 40%/30%/30% CO2/N2/O2: M3), and stored at 4°C. Quality evaluation was carried out using microbiological, chemical and sensory analyses. Microbiological results revealed that the M2 and VP delayed microbial growth compared with that of air-packaged samples. The effect was more pronounced for total viable count (TVC),Pseudomonasspp., lactic acid bacteria (LAB) and H2S-producing bacteria. TVC was reduced by 0·9–1·0,Pseudomonasspp. by 0·7–0·8, LAB by 1·0–2·2, H2S-producing bacteria by 0·7–1·2.Enterobacteriaceaewere not significantly affected by MAP conditions. Of the chemical indices determined, the total volatile basic nitrogen and trimethylamine nitrogen values remained lower than the proposed acceptability limits of 35 mg N 100 g−1 and 12 mg N 100 g−1, respectively, after 15 days of storage. Both the VP and air-packaged mussel samples exceeded these limits. The thiobarbituric acid value of all MAP and VP mussels remained lower than the proposed acceptability limit of 1 mg malondialdehyde kg−1. The air-packaged samples exceeded this limit. All samples retained desirable sensory characteristics during the first 8 days of storage.Based on odour and taste evaluation, the M1 and M3 samples remained acceptable untilcaday 11–12, the M2 samples remained acceptable untilcaday 14–15 days while the VP and air-packaged mussel samples remained acceptable untilcadays 10–11 and 8–9 of storage respectively. Based primarily on sensory, but also on biochemical and microbiological parameters determined, M2 gas mixture was the most effective for mussel preservation achieving a shelf-life ofca14–15 days.MAP (M2) can be used to increase the shelf-life of refrigerated mussels. A shelf-life extension of refrigerated mussels byca5–6 days under MAP may be obtained. [ABSTRACT FROM AUTHOR]