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 R\xedas (Spain)

K. Azpeitia,I. Garcia,Y. Ríos,J. Pagaldai,D. Mendiola

doi:10.1007/s40071-017-0159-0

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 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.

Highlights

Aquaculture is a seafood supply that has increased gradually over the last few decades (Langan and Horton 2003)
Mollusk aquaculture represents more than 75% (13.9 million tons) of the world’s aquaculture, with mussel production representing around 13% (1.8 million tons) of its annual production (FAO 2014)
Significant differences were detected for the measurements of shell height (H) and shell width (W) between both mussel products

Summary

Introduction

Aquaculture is a seafood supply that has increased gradually over the last few decades (Langan and Horton 2003). This growth is due to progress in technology, changes in policy, and an increased societal awareness of sustainability (Bushek et al 2004; Coen et al 2007; Costa-Pierce 2008; Forrest et al 2009; Bostock et al 2010). France, and the Netherlands produce one-third of the global mussel aquaculture production (Buck et al 2010). Spain, with an average production near 200,000 tons per year, is the second largest producer worldwide and the first in Europe (FAO 2014). Since 2008, mussel products from that area have had a Protected Designation of Origin certifying quality and traceability within the standards of the EU seafood policy

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Discussion

Conclusion