Effect of season and processing steps in nutritional components and bioactivities of blue mussels (Mytilus edulis)

Nguyen T. H. P., . and Nguyen T. T., . and Jeong S. B., . and Hwang D. J., . and Neri T. A., . and Choi B. D., . and Rohmah Z., . Effect of season and processing steps in nutritional components and bioactivities of blue mussels (Mytilus edulis). pp. 752-762. ISSN 22317546

Blue mussels (Mytilus edulis) from Tongyeong South Korea were evaluated for seasonal variation in terms of proximate composition fatty acid (FA) profile antioxidant activities (DPPH radical scavenging superoxide anion radical scavenging and reducing power) and alcohol dehydrogenase (ADH) activity. The effect of different processing steps on blue mussels (from harvest to market) was also assessed. Samples were taken from late autumn to early spring (November 2015 - April 2016). Moisture (79.4 - 82.9) lipid (1.3 - 2.2) and protein (8.9 - 10.5) components varied significantly according to season and processing stage; while ash content remained relative (2.1 - 2.4). The lowest glycogen (34.2 - 36.7 mg/g) content was found in mussels sampled in January signifying its usage to generate energy and combat cold stress in winter. Meanwhile an inverse relationship was observed in mussel lipid (highest 2.0 - 2.1) and protein (lowest 8.9 - 9.3) contents in April signifying the conversion of protein to lipid in preparation for spawning in summer. The main FA from lipid class profiling were n-3 polyunsaturated FAs (PUFA 39.0 - 45.1) and primarily DHA (14.8 - 16.9). Atherogenic (AI) thrombogenic (TI) and hypocholesterolaemic/hypercholesterolaemic (h/H) indices as well as PUFA/SFA and DHA/EPA ratios remained relative throughout the duration of the study. Freshly-harvested mussels exhibited significantly greater radical scavenging and ADH activities than the marketed mussels which emphasise the importance of keeping the bivalves freshness. April was determined as the most suitable time for utilising blue mussels as food food ingredient and/or for pharmaceutical development. This is because it is during its harvest season where the proximate composition is neither too high nor too low and omega-3 PUFA content (28.7 - 30.9) and omega-3/omega-6 PUFA ratio (6.5 - 7.2) are at their peak which support better antioxidant benefits.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/28%20(04)%202021/DONE%2...

Abstract

Blue mussels (Mytilus edulis) from Tongyeong South Korea were evaluated for seasonal variation in terms of proximate composition fatty acid (FA) profile antioxidant activities (DPPH radical scavenging superoxide anion radical scavenging and reducing power) and alcohol dehydrogenase (ADH) activity. The effect of different processing steps on blue mussels (from harvest to market) was also assessed. Samples were taken from late autumn to early spring (November 2015 - April 2016). Moisture (79.4 - 82.9) lipid (1.3 - 2.2) and protein (8.9 - 10.5) components varied significantly according to season and processing stage; while ash content remained relative (2.1 - 2.4). The lowest glycogen (34.2 - 36.7 mg/g) content was found in mussels sampled in January signifying its usage to generate energy and combat cold stress in winter. Meanwhile an inverse relationship was observed in mussel lipid (highest 2.0 - 2.1) and protein (lowest 8.9 - 9.3) contents in April signifying the conversion of protein to lipid in preparation for spawning in summer. The main FA from lipid class profiling were n-3 polyunsaturated FAs (PUFA 39.0 - 45.1) and primarily DHA (14.8 - 16.9). Atherogenic (AI) thrombogenic (TI) and hypocholesterolaemic/hypercholesterolaemic (h/H) indices as well as PUFA/SFA and DHA/EPA ratios remained relative throughout the duration of the study. Freshly-harvested mussels exhibited significantly greater radical scavenging and ADH activities than the marketed mussels which emphasise the importance of keeping the bivalves freshness. April was determined as the most suitable time for utilising blue mussels as food food ingredient and/or for pharmaceutical development. This is because it is during its harvest season where the proximate composition is neither too high nor too low and omega-3 PUFA content (28.7 - 30.9) and omega-3/omega-6 PUFA ratio (6.5 - 7.2) are at their peak which support better antioxidant benefits.

[error in script]

Item Type:	Article
AGROVOC Term:	Mytilus edulis
AGROVOC Term:	Mussels
AGROVOC Term:	Nutritional status
AGROVOC Term:	Seasonal variation
AGROVOC Term:	Proximate composition
AGROVOC Term:	Statistical analysis
AGROVOC Term:	Analysis of variance
AGROVOC Term:	Data collection
AGROVOC Term:	Antioxidants
AGROVOC Term:	Nutritional value
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/9998

Actions (login required)

View Item