Abstract
ABSTRACTBlue 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.
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