摘要：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 basis of sensory analyses, the mussels marinated in the two sauces remained stable during cold storage for 42 and 21 days, respectively.
