title: Seasonal changes in technological and nutritional quality of Mytilus galloprovincialis from suspended culture in the Gulf of Trieste (North Adriatic Sea).
abstract: Nutritional quality parameters, microbiological and technological quality indicators (condition index, meat yield and water-holding capacity) of blue mussel, Mytilus galloprovincialis, reared in the North Adriatic Sea were characterised at monthly intervals over a 1 year period. Contents of protein (7.5-11.6 g/100 g), lipid (1.0-2.2 g/100 g) and ash (2.2-3.3 g/100 g) varied significantly accordingly to condition index (6-15%). n-3 PUFAs were the predominant fatty acids (38.7-45.9% of fatty acids) and docosahesaenoic and eicosapentaenoic acids were the most abundant (167 and 93.3 mg/100 g, respectively). Glycine, glutamic and aspartic acids accounted for 40% of total amino acids. All samples exhibited limited concentrations of Cr, Mn, Ni, Cu and Zn, as well as Na. M. galloprovincialis from the North Adriatic Sea showed the highest technological and nutritional quality, considering also the inter-annual variability, in late spring, which corresponds to the period immediately before gamete release.
authors.affiliation: Department of Food Science, University of Udine, via Sondrio, 2, 33100 Udine, Italy.
authors.forename: Tiziana
authors.initials: T
authors.lastname: Bongiorno
authors.affiliation: Department of Food Science, University of Udine, via Sondrio, 2, 33100 Udine, Italy.
authors.forename: Lucilla
authors.initials: L
authors.lastname: Iacumin
authors.affiliation: Department of Food Science, University of Udine, via Sondrio, 2, 33100 Udine, Italy.
authors.forename: Franco
authors.initials: F
authors.lastname: Tubaro
authors.affiliation: Department of Food Science, University of Udine, via Sondrio, 2, 33100 Udine, Italy.
authors.forename: Eva
authors.initials: E
authors.lastname: Marcuzzo
authors.affiliation: Department of Food Science, University of Udine, via Sondrio, 2, 33100 Udine, Italy.
authors.forename: Alessandro
authors.initials: A
authors.lastname: Sensidoni
authors.affiliation: Department of Food Science, University of Udine, via Sondrio, 2, 33100 Udine, Italy. Electronic address: francesca.tulli@uniud.it.
authors.forename: Francesca
authors.initials: F
authors.lastname: Tulli
mesh_terms: D000818:Animals; D005227:Fatty Acids / Q000032:analysis; D008055:Lipids / Q000032:analysis; D049878:Mytilus / Q000737:chemistry* / Q000254:growth & development; D009753:Nutritive Value; D009792:Oceans and Seas; D011506:Proteins / Q000032:analysis; D012621:Seasons; D012758:Shellfish / Q000032:analysis*
chemical_list: D005227:Fatty Acids; D008055:Lipids; D011506:Proteins
keywords: Amino acid; Commercial traits; Fatty acid; Heavy metals; Mussel; North Adriatic Sea; Proximate composition