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 Rías (Spain)

International Aquatic Research

مقاله 1، دوره 9، شماره 2، شهریور 2017، صفحه 89-106   

شناسه دیجیتال (DOI): 10.1007/s40071-017-0159-0

نویسندگان

K. Azpeitia¹؛ Y. Ríos²؛ I. Garcia²؛ J. Pagaldai²؛ D. Mendiola^{* 1}

¹Marine Research Division, AZTI-Tecnalia, Herrera Kaia; Portualdea, s/n, 20110, Pasaia, Spain

²AZTI-Tecnalia, Astondo Bidea, Edificio 609, Parque Tecnológico de Bizkaia, 48160, Derio, Bizkaia, Spain

چکیده

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 Rías 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 Rías. 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.

کلیدواژه‌ها

Fatty acids؛ Mussel؛ Mytilus galloprovincialis؛ Open ocean aquaculture؛ Proximate composition؛ Sensory analysis