An investigation of the lipid and fatty acid composition of the Blue Mussel, Mytilus edulis with reference to palatability and taste during conditions of extended holding
The Newfoundland mussel culture industry is poised to undergo a period of significant expansion in production and therefore the amount of harvested fresh product will increase. In many cases the product may be held at processing facilities awaiting transport. Unfortunately, storage of mussels over longer periods has been found to result in reduced meat yield, quality and mortality. Recent work on a related project has indicated a significant loss in dry weight and condition index in mussels held for as little as one month during summer and fall. These types of changes in meat quality can be reflected in lipid, fatty acid and glycogen content and hence taste and palatability. The current project will examine the variability in biochemical composition of Blue Mussels (Mytilus edulis) with a focus on lipid and fatty acid content under industrial standards for long-term holding and then through the use of panel taste testing, determine if potential variations in lipid and glycogen content will affect product quality.
2011 - 2013
Atlantic: Newfoundland, Labrador Shelves
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