A sensory and nutritional comparison of mussels (Mytilus sp.) produced in NW Iberia and in the Armona offshore production area (Algarve, Portugal). (1st February 2015)

• Record Type: Journal Article
• Authors: Oliveira, Ana R.; Sykes, António V.; Hachero-Cruzado, Ismael; Azeiteiro, Ulisses M.; Esteves, Eduardo
• Is Part Of: Food chemistry. Volume 168(2015)
• Page Start: 520
• Page End: 528
• Publication Date: 2015-02-01
• Subjects: Alanine (PubChem CID: 5950) -- Alpha-linolenic acid (PubChem CID: 5280934) -- Arachidonic acid (PubChem CID: 444899) -- Cysteine (PubChem CID: 5862) -- Docosahexaenoic acid (PubChem CID: 445580) -- Eicosapentaenoic acid (PubChem CID: 446284) -- Glycine (PubChem CID: 750) -- Linoleic acid (PubChem CID: 5280450) -- Taurine (PubChem CID: 1123) -- Tyrosine (PubChem CID: 6057); Mussel -- Mytilus sp -- Nutritional composition -- Offshore aquaculture -- Sensory analysis; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2014.07.082
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Offshore Portugal mussel culture compared to NW Iberia inshore sites of production. The production sites influenced the size and nutritional content of mussels. A sensory analysis panel was able to distinguish mussels of different origins to some extent. Mussels produced off the Algarve coast should have good acceptability by consumers. Abstract: A biometric, nutritional and sensory analysis of raw and cooked mussels comparing Mytilus sp. from the north-west coast of Portugal and Spain (Minho and Galicia, respectively) and the new offshore production site of Armona (Algarve, south Portugal) was carried out. In addition, multiple factorial analysis was performed to explore potential relationships between sensory attributes and nutritional content properties between the different mussels. Results showed that, at similar times of sale, biometrics of mussels from Armona and Vigo were similar and bigger than the remaining. Nonetheless, despite some similarities in proximate composition, mussels presented differences in lipid classes, fatty acid content and free amino acids profiles. These differences were not fully reflected in the sensory assessment by the panel, which were able to distinguish different production sites in raw specimens but displayed problems in discrimination these in cooked mussels. Some nutritional components were related to specific sensory sensations.