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Shellfish (Mussel) Processing and Components
Abstract
Mussel aquaculture is the main source of this valuable seafood. China, Spain, Chile, and Thailand are the largest producers, whose total average harvest in 2010 was 1,272,131 t accounted for 65% of the total world production.Assuming that when a food compound contributes 20% or more of a nutrient's Recommended Daily Allowance, the food can be taken as a good source of that component; mussel meat is a good source of proteins, vitamin B12, Fe, P, and omega-3 fatty acids (DHA+EPA).Mussels are not consumed raw but rather are processed through pre-cooking, followed by freezing or sterilization. The processing effects on mussel composition are mainly caused by two mechanisms: material exchange between mussel meat and processing media (water, steam, brine, air), and thermal inactivation by high temperature (molecular lysis or reaction) when mussels are sterilized. The main effect of processing on mussel components is their concentration due to water loss. Leaching and reaction have a minor influence.
... Mussels are food with low fat and high protein content, very low caloric values and high mineral content (Tavares et al., 1998). Moreover, mussels are rich in vitamins as B12, thiamin and riboflavin, minerals as iron, phosphorus, zinc and selenium and polyunsaturated fatty acid such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) (The U.S. Department of Agriculture, 2015;Almonacid et al., 2015). Moreover, food trend studies (Sloan, 2014(Sloan, , 2015 have confirmed that protein-rich products and ready to eat meals are actual food consumption trends. ...
... Few data are available about the effects of thermal processing on the nutritional value of mussels. Almonacid et al. (2015) concluded that, after thermal processing, mussels present good nutritional value, because many nutrients are not significantly affected by such process (Technical University of Denmark, 2009). Biji et al. (2015) confirmed that thermal processed mussel meat was nutritionally balanced with respect to essential amino acids and fatty acids although some nutrient loss was detected. ...
... Preliminary tests were performed with mussels of the batch B 0 to calculate the processing time needed to reach the required F 0 (lethality for C. botulinum, z = 10 °C and T ref = 121.1 °C) of 7 min commonly used for retorted seafood Almonacid et al., 2015). The calculation was done with a classical mathematical method (Stumbo, 1973). ...
Chopped mussel meat packaged in retort pouches was processed in a laboratory-scale water immersion retort, adapted for processing under overpressure conditions. Retort temperature effects on product yield and on cook value were evaluated by setting the F0 at 7 min. The effects of different pre-treatments (salting and marination) on the characteristics of mussels were evaluated after processing at retort temperature of 118 °C and during a whole year of storage at 25 °C. The salted samples showed better yield during storage, while no differences were found for the other physicochemical parameters. © 2015, Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved.
... O mexilhão é considerado um alimento saudável e de elevada qualidade nutricional, porém, ainda pouco consumido no Brasil, sendo geralmente encontrado em preparações clássicas e internacionais, como a paella (Fagundes, et al., 2020). A carne de mexilhão in natura apresenta baixo teor lipídico e calórico (Furlan et al., 2011), e teor de proteínas semelhante ao da carne bovina em quantidade e qualidade, porém, com menos gordura saturada (Almonacid et al., 2015). ...
... O teor de proteínas no mexilhão varia entre 12,6 a 24,0g /100g dependendo da espécie (Carboni et al., 2019). Concomitantemente, é rico em ácidos graxos poliinsaturados, como o ômega 3 e o ômega 6. O consumo de 100g de mexilhão enlatado ou congelado é capaz de atender a mais de 20% da dose diária recomendada de proteínas, vitamina B12, ferro, fósforo e ácido graxos como o ácido ecosapentaenoico (EPA) e o ácido docosahexaenoico (DHA) (Almonacid et al., 2015). ...
A avaliação das características sensoriais do mexilhão é fundamental para o monitoramento da qualidade, bem como influenciam diretamente na aceitação do consumidor. Objetivou-se no presente estudo simular condições de preparo do mexilhão de maneira cotidiana, avaliando como as características sensoriais (cor e textura) podem ser influenciadas quando submetidos a diferentes tempos de cozimento. Para a determinação da cor foi utilizado o sistema CIELAB e análise da textura foi realizada por meio de texturômetro. Com relação à cor, houve diferença estatística entre os sexos. Nos machos, o parâmetro L* e a* não se alteraram com o cozimento, sendo que apenas o parâmetro b* se alterou em T5. Nas fêmeas houve alteração do parâmetro L* em T1 e do parâmetro a* em T3. Os grupos T1, T3 e T5 mostraram diferença em relação ao grupo controle para o parâmetro b*. Para a textura não foi observada diferença estatística entre os sexos. Houve alteração de textura no tempo T5 e T7 para os machos em relação ao grupo controle, e as nas fêmeas o cozimento térmico não provocou alteração na textura. A avaliação das características sensoriais em mexilhões depende de diversos fatores, sendo necessários mais estudos para identificar as principais causas que levam à diferença de textura e coloração no produto cozido.
... Consequently, foods with higher sugar content exhibit a faster browning rate, which is further enhanced by longer heating times [33]. In the present study, marinated grilled beef was sterilized for almost 30 minutes to achieve Fo8 with the temperature 121 o C [34][35][36][37][38]. The browning rate is considered to be higher as the lightness (L) decreases. ...
Retort processing is a method of preserving food by heating it in hermetically sealed containers like cans, glass jars and retortable pouches. Objective: The objective of this paper is to look at the effect of retort processing on grilled beef in retort pouches for microbiological, physicochemical, and sensory quality. Materials and Methods: Ready-to-eat (RTE) grilled beef was thermally processed at different Fo values (sterilization unit) of 8, 10 and 12 at the temperature of 121 °C. Before the thermal process, beef was marinated and grilled at 200 °C, for 20 min. The filled and sealed pouches were then subjected to retort processing for optimizing the Fo value at process temperature. Grilled beef without a retort process is subjected to a control sample. The effect of different Fo values on the microbiological (total plate count, yeast& mould, Ecoli, coliform. Salmonella and staph aureus) sensory evaluation and physicochemical properties were evaluated. Results: Results on the microbial analysis showed that there is no growth of bacteria for all Fo values tested. The sensory evaluation scored the highest for the product processed at 121 °C, Fo 12 for overall acceptance attributes. For moisture analysis, as the Fo value increases the moisture content decreases. Retort processed grilled beef had significantly lower L*, a* and b* values as the Fo value increases. Conclusion: It is concluded that grilled beef product retorted to Fo 12, 121 °C, had acceptable microbiological limits, highest score of organoleptic evaluation and acceptable physicochemical characteristics.
... In China, mussels are mainly sold fresh, and the utilization of mussels for further processing is still relatively low. In addition to fresh sales, some mussel meat will be processed into convenient or frozen food for sale, some will be made into dried products to extend its shelf life to facilitate transportation, and some even be directly used as feed or abandoned, resulting in waste of resources [7]. Therefore, enhancing the value of the (≥99.9%, ...
Lipid oxidation and the Maillard reaction are two of the most important reactions affecting the flavor of foods that have been heat-processed. To investigate the contribution of lipids to the mussel’s flavor, the mussel’s Maillard reaction products (MRPs) were prepared with polar lipids (mainly phospholipids) and nonpolar lipids (mainly glycerides), respectively. The effects of polar and nonpolar lipids on the flavor of the MRPs were investigated by sensory evaluation, electronic tongue, electronic nose, ultra-performance liquid chromatography-mass-spectrometry (UPLC-MS) and gas chromatography-mass-spectrometry (GC-MS). From the sensory evaluation results, the polar lipid MRPs had the highest scores. The tastes of polar lipid MRPs and nonpolar lipid MRPs were mainly umami, saltiness and sourness, and there were significant differences in their sour tastes. The flavor compounds in the MRPs were mainly inorganic sulfides, organic sulfides and nitrogen oxides. The odor of polar lipid MRPs was stronger than that of nonpolar lipid MRPs, and the seafood flavor was more obvious. A total of 37 volatile compounds were detected by GC-MS, mainly aldehydes, alcohols and ketones. The addition of polar lipids helped the MRPs to produce more volatile compounds. A total of 177 non-volatile compounds (including amino acids and their derivatives and oligopeptides, etc.) were detected in the samples using UPLC-MS. The non-volatile compounds contained in the no-lipid MRPs, polar lipid MRPs and nonpolar lipid MRPs were significantly different. This study provides a theoretical basis and technical support for the production of mussel MRPs.
... Among the enzyme hydrolysis methods, the EH 5, EH 3, and EH 1 methods showed relatively high recoveries of Ag NPs (76%, 75%, and 74%, respectively), while both EH 5 and EH 3 showed the highest recoveries of Au NPs (74% and 73%). The mixed enzymes used in EH5 were based on a mixture of porcine pancreatin and lipase (Taboada--Lopez et al., 2019), which were formulated with reference to the nutritional content of mussels (Almonacid et al., 2015) in order to degrade the hydrolyzed sample residues. Accordingly, method EH 5 showed better recoveries of spiked NPs than other single-enzyme methods. ...
Quantitative characterization of nanoparticles (NPs) in marine shellfish is critical to understanding the risks of bio-accumulation. Based on single particle (sp)ICP-MS and electron microscopy, a standardized protocol was developed to extract Ag, Au, and indigenous Ti-containing NPs from mussels. The optimal parameters are: dry sample extraction with tetramethylammonium hydroxide (TMAH), 5% (v/v) final concentration of TMAH, extraction at 25 ℃ for 12 h, and separation by centrifugation (3000 rpm for 5 min). The particle number recoveries of spiked Ag and Au NPs were 88 ± 0.9% and 95 ± 1.1%, respectively, while Ti-containing NPs had a particle number concentration of 8.2 × 10⁶ particles/mg and an average size of 70 nm in tested mussels. Furthermore, titanium oxide NPs, including rutile, anatase, and Magnéli phases (TixO2x-1) were found ubiquitously in 10 shellfish based on the optimal method. The particle number concentrations and average sizes of the Ti-containing NPs were 2.1 × 10⁶–8.4 × 10⁶ particles/mg and 70–80 nm, respectively. These Ti-containing NPs, such as TiO2, accounted for about half of the Ti mass in shellfish, indicating that marine shellfish may be a significant sink for Ti-containing NPs.
... Over the last decades, the harvest of mussels has achieved prominent development in many countries, and China has become a major producer of mussels, at 700,000 t/year in 2010 (Almonacid, Bustamante, Simpson, & Pinto, 2015). Therefore, mussel meat (MM) is cheaper than FM and easier to obtain. ...
An 8‐week feeding trial was implemented to evaluate the effects of replacing fish meal (FM) with mussel (Cristaria plicata) meat (MM) on growth, digestive ability, antioxidant capacity and hepatic insulin‐like growth factor I (IGF‐I) gene expression of juvenile Ussuri catfish (Pseudobagrus ussuriensis). Three isonitrogenous and isolipidic diets were formulated to include 0, 177.5 and 355.1 g/kg of MM, accordingly, replacing 0% (M0, control), 50% (M1) and 100% (M2) of FM protein, respectively. The results showed that the final body weight, weight gain, specific growth rate and feed intake were gradually decreased with dietary MM protein levels increased, but there were no significant difference between M0 and M1 groups (p > 0.05). The protein efficiency ratio was increased significantly with dietary MM inclusion (p < 0.05). The apparent digestibility coefficient of dry matter, crude lipid and gross energy gradually increased with increasing dietary MM protein levels, but the apparent digestibility coefficient of crude protein was not significantly affected by MM protein supplementation (p > 0.05). Fish fed diet, M0 and M1 remained unaffected significantly on activities of alpha‐amylase and pepsin (p > 0.05), but fish fed diet M2 had the highest activities of alpha‐amylase and pepsin. Fish fed diet M1 or M2 had significantly lower hepatic total antioxidant capacity, superoxide dismutase and the higher malondialdehyde level compared to fish fed diet M0. In addition, no significant difference was observed in hepatic IGF‐I gene expression level for fish fed diet M0 and diet M1, and fish fed diet M2 showed significantly lower hepatic IGF‐I gene expression level. Therefore, we can conclude that MM protein can successfully substitute 50% of FM protein without significantly negative effect on growth, nutrient utilization, and hepatic IGF‐I gene expression for juvenile Ussuri catfish, but the antioxidant capacity was negatively affected in the present study, what is more, the total replacement of FM by MM in diet may result in the inhibition of the growth and antioxidant capacity of fish.
... The biochemical compositions of bivalves are varied greatly, depend on season and habitat parameters such as water temperature, food availability and its gametogenic phase (Smaal & Stralen, 1990;Okumuş & Stirling, 1998). Moreover, the biochemical composition of bivalves as seafood product would also be influenced by the various of processing steps from harvest to markets (Almonacid et al., 2014;Irisarri et al., 2015). ...
Cockles(Tegillarca granosa) species that found throughout the Indo-Pacific region and this study was conducted in Yeosu from November 2015 through April 2016. Antioxidant activities (lipid peroxidation, DPPH radical scavenging, superoxide anion radical scavenging, reducing power, and iron chelating assays) were studied at different stages during the processing. The results showed that all cockle samples were related to antioxidant activities, they also possessed effective abilities as free radical scavengers, reducing agents, and iron chelators in most cases. Seasonal variations in antioxidant activities were also observed, characterized by high activity values in April, spring season, a period where phytoplankton is their primary food source which propagates considerably. Moreover, the harvested cockles exhibited the higher radical scavenging activities than marketed cockles by compared in the similar concentration and the activities increased with increasing concentration. The results also showed the useful in the assessment of the cockle potential for the development of functional foods, food ingredients or pharmaceuticals. Moreover, keeping the freshness of the cockle during processing chain is pivotal for keeping its antioxidant activities.
... The yields and the biochemical composition of the cockle meat determine its organoleptic characteristics and hence its commercial value. The quality of seafood products from cockles is not only influenced by parameters such as water temperature, food intake, and geography but also by the different processing steps from harvest to markets ( Almonacid et al., 2014;Irisarri et al., 2015). The nutritional value of cockles in Korea, it is a great relevance to identify their biochemical compositions to determine the most favourable season for harvesting as well as their nutraceutical value during each step of the processing chain. ...
Cockles (Tegillarca granosa) species that found throughout the Indo-Pacific region and this study was conducted in South Korea from late autumn (November 2015) through early spring (April 2016). The proximate composition, mineral content, free amino acid, and fatty acid (FA) profiles and the nutritional quality of the cockles were studied at different stages during the processing. The contents of protein (11.7–13.9/100 g), lipids (1.1–2.5/100 g) and ash (1.6–2.7/100 g) varied significantly (p < 0.05) based on seasonal variations and processing steps. Taurine, glutamic acid, lysine and arginine were the most abundant amino acids in the amino acid profiles. All samples contained limited concentrations of Cr, Pb, Cd, As, and Co. The FA profiles showed that n-3 polyunsaturated FA (PUFA) were the major fatty acids (28.7–37.0% of total FA, which was predominantly DHA and EPA (7.9–17.4%). Saturated FA (SFA) and monounsaturated FA (MUFA) levels were also observed throughout the experiment, as well as n − 3/n − 6 and PUFA/SFA ratios. The data obtained from this study may be useful to indicate the periods of the harvest season more suitable for consumption and the importance of processing chain on quality of cockle.
The values of the cockle flesh’s moisture
(81.13%), crude protein (12.39%), fat (1.22%), ash (1.05%) and
carbohydrates content (4.21%ww) were determined. The most abundant
EAAs were leucine (6.67), phenylalanine+ tyrosine (5.84) and methionine
(1.64) g/100g protein. Total SFAs, MUFAs, and PUFAs recorded 52.61%,
21.81%, and 25.5%, respectively. Lipid health indices; ∑ω-3/ω-6, IA, IT
and h/H recorded 4.97%, 1.48, 0.58 and 1.09, respectively. Macro minerals;
Na, K and Ca recorded 3735.1, 1859.8 and 677.3 ppm, respectively.
Chemical pollutants; Pb, Cd, Cr, Co, As and twenty four components of
pesticides were detected in flesh samples.
Fresh mussels (Mytilus galloprovincialis) were heat‐treated for various time intervals, using moist‐heat and dry‐heat processes such as boiling, steaming, baking and microwaving. The effect of heat treatment methods on cooking loss and shucking (shell opening) of mussels was investigated. All heat treatment methods succeeded 100% shell opening. Results indicated that cooking loss and shell opening of the heat‐treated mussels significantly increased with increasing process time. The cooking loss was for the majority of the heat‐treated mussels higher than 20% while greater cooking loss values were recorded for the steam‐treated mussels. Microwave heating scored better results in shell opening of the mussels compared to the other methods. Multiple response optimization of process parameters revealed that the microwave treatment was found to be the optimal for improving the quality (cooking loss) and the efficiency of shell opening of mussels. The color of the heat‐treated mussel meat was more or less orange.
The aim of this study was to evaluate the proximate composition and fatty acid profile of shellfish native to Todos os Santos Bay, Bahia, Brazil. Samples of shellfish of the species Brachidontes exustus, Mytella guyanensis, Trachycardium muricatum and Goniopsis cruentata were collected in fishing communities and analyzed for moisture, ash, proteins, lipids and fatty acid profile. The average values of proximate composition analysis had the following variations: moisture, from 76.27 to 85.33 g/100 g; ash, from 2.13 to 3.3 g/100 g; protein, from 9.44 to 19.75 g/100 g; lipids from 0.44 to 0.99 g/100 g; and energy value of 50.22 to 89.37 kcal/100 g. Among the species, Goniopsis cruentata had the highest protein content (19.75 g/100 g) and the lowest lipid content (0.44 g/100 g). As for the lipid profile, it was found that: palmitic and stearic acids stood out, among saturated; margaroleic, palmitoleic and oleic acids, among the monounsaturated; and eicosapentaenoic and docosahexaenoic acids, among polyunsaturated ones - within these groups, the unsaturated were predominant. The results show the nutritional contribution of different native species, which serve as a source of proteins and polyunsaturated lipids for the local population. In addition, they contribute to fill gaps in scientific knowledge and in national food composition tables.
Mollusc is the second largest phylum of invertebrate animals after the Arthropoda. The members are known as molluscs or molluscs. The phylum Mollusca includes the classes Cephalopoda, Gastropoda, Bivalvia, Scaphopoda, Polyplacophora, Monoplacophora, Caudofoveata, and Solenogastres. Molluscs are defined by a tissue called the mantle, which forms the shell and encloses most organs. Numerous molluscs also live in freshwater and terrestrial habitats. They are highly diverse, not just in size and anatomical structure, but also in behaviour and habitat. Molluscs live in large marine environments from the shore to the greatest depths. They may be present as pelagic and benthic and are present on all substrates. The shells of the bivalves consist of two matching halves (valves) dorsally hinged together. Bivalves enter sandy or muddy sediments, often using their muscular feet, and open and close their valves using strong adductor muscles. They filter food through water passing through sieve-like gills. Cephalopod molluscs, such as squid, cuttlefish, and octopuses, are among the most neurologically advanced of all invertebrates, and either the giant squid or the colossal squid is the largest known invertebrate. Molluscs are economically important, and many molluscs are consumed worldwide by humans. Preservation and processing of molluscs are essential to consume them safely and reduce economic losses.
Bu çalışmanın amacı İzmir’in üç farklı bölgesinde marketlerde satışa sunulan midye dolmaların mikrobiyolojik kalitesi ve tüketime uygunluğunun belirlenmesidir. Midye dolma kara midye (Mytilus galloprovincialis) kullanılarak üretilmektedir. Midye dolmaların İzmir’de satışı ve tüketimi çok yaygındır. Türkiye’nin sahil kesimlerinde daha çok sokak satıcıları tarafından satılmakta olan midye dolmalar son yıllarda marketlerde de satılmaktadır. Midyeler hijyenik kurallara uygun şekilde hazırlanmadıklarında risk oluşturabilmekte tüketim sonucu hastalığa ve zehirlenmelere neden olabilmektedirler. Bu nedenle midyelerin mikrobiyolojik kalitesinin belirlenmesi halk sağlığı açısından oldukça önemlidir. Çalışmanın sonucunda İzmir’in üç farklı bölgesinde (A,B,C) kış mevsiminde satışa sunulan ve marketlerden rastgele örnekleme yöntemiyle alınıp incelenen midye dolma örneklerinin toplam mezofilik bakteri sayılarının A (<10- 4,6x105 kob/g), B (1,0x101 -5,5x105 kob/g), C (<10 cfu/g-4,2x105 kob/g) bölgelerinde değişim gösterdiği saptanmıştır. A bölgesinde incelenen sadece iki örnekte koliform bakteri sayıları (43 MPN/g ve 4 MPN/g) saptanmasına karşın, diğer bölgelerdeki örneklerde koliform bakteri tespit edilmemiştir. Ayrıca incelenen midye dolma örneklerinin hiçbirinde fekal koliform, Escherichia coli ve Staphylococcus aureus saptanmamıştır.
The effects of brine and dry salting on sensory and quality attributes of mussels stored at 4 ± 1C were investigated in this study. In brine salting method, the mussels were immersed in brine containing 26.4 g NaCl/100 mL water. In the dry salting method, the mussels were salted with a mixture of thin and thick granular salt by using the ratio of mussel to salt as 4:1 by weight. The salted mussels remained in the liquid pickle formed by salt and liquid extracted from the mussels. This solution was not drained during the storage period. Both brine-salted and dry-salted mussels were stored at 4 ± 1C. Initial dry matters were 13.94 and 20.75% in raw and boiled mussels, which increased to 32.84 and 39.67%, respectively at the end of the storage time after brine and dry salting. Salt content was 0.87% in raw mussels, and increased to 21.01% in brine-salted mussels and 25.26% in dry-salted mussels at the end of the storage period. The total volatile basic nitrogen was 11.83 mg/100 g in raw mussels, which decreased to 2.80 mg/100 g after boiling. The TVB-N content increased to 7.00 mg/100 g in brine-salted mussels and 10.50 mg/100 g in dry-salted mussels at the end of the storage time. Trimethylamine nitrogen values in raw and boiled mussels were 1.13 and 1.01 mg/100 g, respectively, and increased to 3.86 mg/100 g in brine-salted mussels and 4.10 mg/100 g in dry-salted mussels at the 120th day of the storage period. The salted mussel was a different taste for consumers. It was concluded that Mediterranean mussels can be consumed for a period of 4 months in refrigerated conditions.
Salting is the oldest preservation method for foods. Salting may be dry or wet. The most commonly employed method is a hybrid of the dry and wet methods. The mussels are processed commonly as fried, canned or frozen. This study investigated the suitability of Mediterranean mussels for salting processing. Brine and dry salting processes can be successfully applied to the Mediterranean mussels.
The processing steps most responsible for yield loss in the manufacture of canned mussel meats are the thermal treatments of precooking to remove meats from shells, and thermal processing (retorting) to render the final canned product commercially sterile for long-term shelf stability. The objective of this study was to investigate and evaluate the impact of different combinations of process variables on the ultimate drained weight in the final mussel product (Mytilu chilensis), while verifying that any differences found were statistically and economically significant. The process variables selected for this study were precooking time, brine salt concentration, and retort temperature. Results indicated 2 combinations of process variables producing the widest difference in final drained weight, designated best combination and worst combination with 35% and 29% yield, respectively. Significance of this difference was determined by employing a Bootstrap methodology, which assumes an empirical distribution of statistical error. A difference of nearly 6 percentage points in total yield was found. This represents a 20% increase in annual sales from the same quantity of raw material, in addition to increase in yield, the conditions for the best process included a retort process time 65% shorter than that for the worst process, this difference in yield could have significant economic impact, important to the mussel canning industry.
Recognition of the beneficial health effects of marine lipids has resulted in increased consumption of seafoods as such, or their lipids as capsules. Marine lipids are obtained as the liver oil from lean fish, body oil from fatty fish, and blubber oil from marine mammals. Marine oils are a rich source of omega-3 fatty acids with potential nutritional and health benefits in the prevention and possible treatment of cardiovascular diseases (CVD), arthritis, autoimmune diseases and cancer. Meanwhile, marine proteins possess a well-balanced amino acid composition and could be used as such, or as thermostable dispersions and hydrolyzate preparations. The latter products may be used for geriatric foods, athletic drinks and as food components for immune-compromised patients. Furthermore, chitin/chitosan and related compounds produced from shellfish processing discards may be used in a variety of applications. A cursory account of seafood lipids, proteins and chitinous material and their technological, nutritional and beneficial health effect is presented.
Galicia (NW Spain) is an ideal environment for mussel culture owing to its excellent natural conditions. It is the first Spanish and European mussel producer and the second worldwide after China. More than 50% of the mussel collected in Galicia is used in the processing industry, which produces different products, as cooked mussel that is canned, frozen or used in the food industry.In this paper a methodology based on Life Cycle Thinking has been applied to a mussel processing plant. The methodology combines Material and Energy Flow Analysis (MEFA) and BAT (Best Available Techniques) Analysis to detect the Improvable Flows (IF) of the process and to propose techniques that enhance the process. The results obtained after the application of the methodology will be used to improve the performance of the plant. It will also be considered the suitability of the methodology for being applied to other plants of the sector.
The effects of frozen storage on the composition and quality of mussels (Mytilus galloprovincialis) were investigated. The mussels were shucked and frozen at −20 °C and analyses conducted on a monthly basis. Frozen storage affected moisture content. Moisture loss was high throughout the storage period (4 months). Product was unacceptable after 4 months frozen storage. TVB-N, TMA-N, and pH values also increased during frozen storage.
The time-temperature conditions required to achieve different Fo values at the slowest heating point of canned mussels were determined. The influence of the various temperature histories on the composition and sensory attributes of canned mussels in brine was studied. The changes in protein or amino acids contents were found to be similar and therefore, a choice among the different processes could not be justified by them.
Proximate composition of blue mussels Mytilus edulis collected in Duxbury Bay, Duxbury, MA, was determined monthly on fresh mussels and after frozen storage. There was seasonal variation in proximate composition. This seasonal variation in the blue mussel affects the freezer life of the cooked product. Mussels harvested in the spring retain their sensory acceptability for longer than fall or winter mussels. Frozen storage does not affect the composition of the initial product, fat, moisture, ash and extractable protein remaining constant over frozen storage.
Blue mussels (Mytilus edulis) have been frozen or canned. The raw and processed meats (fresh, frozen and canned) were analyzed for proximate composition and mineral content (23 elements) using spectrograph, atomic absorption spectrophotometer, specific ion electrodes or calorimetric procedure. Initial steaming of blue mussels resulted in significant increase in dry weight of meats, but a decrease in carbohydrates and ash content. Further processing (freezing or canning) tended to increase ash but reduced dry weight and carbohydrate content. Only I, K and Na concentration was significantly reduced upon initial steaming. Further processing (freezing and canning) resulted in significant loss in Mg and K while Mn and Na content showed an increase in concentration. Increase in Na content showed an increase in concentration. Increase in Na content is attributed to high concentration of this element in the brine solution used, while Mn appeared to be concentrated by the blue mussel tissue against a negative gradient when in brine. Essential trace elements were not preferentially leached.
Moisture, protein, amino acid and fatty acid contents of raw and canned sea urchin (Paracentrotus lividus) gonads were determined. Sea urchin showed a high moisture content (73%) and a high level of proteins (56% dry matter). The canning process, evaluated at 112 °C for 50 min, did not lead to significant changes in protein, amino acid and fatty acid contents relative to the raw sample.© 2000 Society of Chemical Industry
An optimisation of the ICP-AES determination of Fe, Cu and Zn in tinned mussels has been carried out. The optimum conditions for the radio frequency power, peristaltic pump flow, plasma gas flow, nebuliser gas pressure, auxiliary gas flow and observation height above load coil were determined manually for each element, since the Simplex method was less adequate. Scans were carried out with the aim of finding the most sensitive spectral lines, whose intensity did not always coincide with literature data. Limits of detection, linearity, precision, and accuracy were also investigated. The possible spectral interferences due to Na, K, Ca, Mg, P, I and nitric acid were studied from three different points of view and the results did not agree. The influence of the matrix on the determination of the above elements in tinned food from the Galician Rias (in the south coast of Galicia) was also studied. The results obtained were comparable to those obtained by AAS.
In this study, different physico-chemical analyses were carried out on mussels cultured at three different Spanish areas: Ría de Vigo (Galicia), the Ebro Delta (Catalonia) and Valencia Harbour (Valencian Community), in order to evaluate the influence of origin on the biometric parameters, chemical composition, and water holding capacity. Mussels from the three sites showed different proximate composition. Molluscs from Valencia showed the smallest size and the highest meat yield. All samples exhibited low concentrations of Cu and Mn, and high contents of Na, K, Ca, Mg, and P. The highest level of total free amino acids (FAA) was found in mussels from the Ebro Delta and the lowest in those from Valencia. Taurine was the main FAA in all mussels. Saturated fatty acids predominated over monounsaturated and polyunsaturated ones. Contents of palmitic acid were the highest in all samples. Galician mussels exhibited the highest amount of eicosapentaenoic acid and the lowest of docosahexaenoic acid. Mussels from the three sites showed a characteristic volatile fraction which conferred a typical flavour depending on their origin.
The effects of cooking and sterilization at several temperatures on the free amino acids (FAA) content in albacore (Thunnus alalunga) muscle were studied during the processing of canned tuna. FAAs were derivatized with o-phthalaldehyde, separated on a C18 column by HPLC and detected by both fluorescence and ultra-violet detectors. After cooking the loss of FAAs was not significant. However, in the final product sterilized at 115 degrees C and 110 degrees C (throughout the whole process) there were significant losses with regard to the start material, but not at 118 degrees C (all temperatures leading to the same lethal F-value). The influence of the thermal process time at 115 degrees C was evaluated for 60 and 100 min. Significant losses were found between both canned products (approximately 25%) and between the raw fish and the final product (approximately 12% and approximately 34%, process time 60 and 100 min, respectively). The determination of the content of FAA present in canned albacore may be a useful indication of the severity of the thermal processing.