Title of article
A sensory and nutritional validation of open ocean mussels (Mytilus galloprovincialis Lmk.) cultured in SE Bay of Biscay (Basque Country) compared to their commercial counterparts from Galician Rı´as (Spain)
Author/Authors
Azpeitia, K. Marine Research Division, Spain , Rıos, Y. Parque Tecnolo´gico de Bizkaia, Bizkaia, Spain , Garcia, I. Parque Tecnolo´gico de Bizkaia, Bizkaia, Spain , Pagaldai, J. Parque Tecnolo´gico de Bizkaia, Bizkaia, Spain , Mendiola, D. Marine Research Division, Spain
Pages
18
From page
89
To page
106
Abstract
Mussel shell biometry, nutritional quality as well as consumer sensory evaluation of experimental open ocean cultured mussel Mytilus galloprovincialis (Lamarck 1819) were analyzed and compared to that of commercial mussels from Galician Rı´as available in the local market. Both mussel products were of the same commercial size. In this study, open ocean mussels were significantly higher and wider than those of Galician Rı´as. In addition, with the exception of ash content, both mussel products showed similar biochemical composition. Regarding fatty acid profiles, however, statistical differences were detected. These differences were not fully reflected in the sensory assessment. In terms of consumer acceptability, both mussel products were considered equally satisfactory.
Keywords
Fatty acids , Mussel , Mytilus galloprovincialis , Open ocean aquaculture , Proximate composition , Sensory analysis
Serial Year
2017
Record number
2497373
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