Effect of turmeric and lemongrass essential oils and their mixture on quality changes of refrigerated green mussel (Perna viridis)

Effect of turmeric and lemongrass essential oils (Eos) and their mixture on quality of green mussel stored at 4 °C was investigated. The mixture of 0.25% turmeric and 0.25% lemongrass Eos could lower microbiological and chemical deterioration of mussel as evidenced by the lower microbial counts, total volatile base, ammonia, trichloroacetic acid‐soluble peptide contents and thiobarbituric acid‐reactive substances, compared with the control (P < 0.05). It indicated that a mixture of turmeric and lemongrass Eos in mussel showed synergistic effect on the retardation of bacterial growth and lipid oxidation. However, samples treated with 0.5% lemongrass oil exhibited the higher likeness score for odour and flavour, compared with the samples treated with other Eos throughout the storage of 15 days. Samples treated with turmeric essential oil caused the changes in odour and flavour. Therefore, lemongrass treatment was shown to be the promising means to prevent the deterioration and maintain the odour and flavour attributes of mussel during prolonged refrigerated storage.