An investigation of the effects of extended holding conditions on the biochemical composition and quality of the blue mussel .: Fs48-2/24-2017E-PDF
“This study assessed the physiological condition of cultured Blue Mussels (Mytilus edulis) held in a commercial wet storage facility under ambient environmental conditions. Newfoundland harvested mussels were held for one month each in fall, winter and spring and sampled weekly under industry standard conditions. Held mussels were compared directly with freshly harvested samples taken at the same point in time. Changes in biochemical composition (i.e., lipid, fatty acid, glycogen content) and quality (i.e., taste, palatability) were compared between the held and freshly harvested mussels. Results showed that while mussel condition was reduced after four weeks holding, biochemical composition was affected only by seasonality and not by holding conditions. Taste panellists were unable to differentiate between freshly harvested mussels and those kept in holding"--Summary, p. 1.
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| Department/Agency | Canada. Department of Fisheries and Oceans. |
|---|---|
| Title | An investigation of the effects of extended holding conditions on the biochemical composition and quality of the blue mussel . |
| Series title | Aquaculture Collaborative Research and Development Program (ACRDP) fact sheet, 1919-6814 ; issue 24, March, 2017 |
| Publication type | Series - View Master Record |
| Language | [English] |
| Other language editions | [French] |
| Format | Electronic |
| Electronic document | |
| Note(s) | Issued also in French under title: Étude des effets d’un entreposage prolongé sur la composition biochimique et la qualité de la moule bleue. Caption title. Includes bibliographical references. |
| Publishing information | Ottawa : Fisheries and Oceans Canada, Aquaculture, Biotechnology and Aquatic Animal Health Science Branch, 2017. |
| Description | 4 p. : col. charts, col. ill. |
| ISBN | 978-0-660-07643-0 |
| Catalogue number |
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| Subject terms | Aquaculture Biochemistry Molluscs |
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