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

Ana R Oliveira; António V Sykes; Ismael Hachero-Cruzado; Ulisses M Azeiteiro; Eduardo Esteves

doi:10.1016/j.foodchem.2014.07.082

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

Food Chem. 2015 Feb 1:168:520-8. doi: 10.1016/j.foodchem.2014.07.082. Epub 2014 Jul 23.

Authors

Ana R Oliveira¹, António V Sykes², Ismael Hachero-Cruzado³, Ulisses M Azeiteiro⁴, Eduardo Esteves⁵

Affiliations

¹ CCMAR-CIMAR L.A., Centro de Ciências do Mar do Algarve, University of the Algarve, Gambelas Campus, 8005-139 Faro, Portugal.
² CCMAR-CIMAR L.A., Centro de Ciências do Mar do Algarve, University of the Algarve, Gambelas Campus, 8005-139 Faro, Portugal. Electronic address: asykes@ualg.pt.
³ IFAPA Centro El Toruño, Junta de Andalucía, Camino Tiro Pichón s/n, 11500 El Pto de Sta María, Cádiz, Spain. Electronic address: ismael.hachero@juntadeandalucia.es.
⁴ CFE - Centre for Functional Ecology, Department of Life Sciences, University of Coimbra, Apartado 3046, 3001-401 Coimbra, Portugal; Departamento de Ciências e Tecnologia, Universidade Aberta, 752 Rua do Ameal, 4200-055 Porto, Portugal. Electronic address: ulisses@uab.pt.
⁵ CCMAR-CIMAR L.A., Centro de Ciências do Mar do Algarve, University of the Algarve, Gambelas Campus, 8005-139 Faro, Portugal; ISE - Instituto Superior de Engenharia, University of the Algarve, Campus da Penha, 8005-139 Faro, Portugal.. Electronic address: eesteves@ualg.pt.

PMID: 25172743
DOI: 10.1016/j.foodchem.2014.07.082

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.

Keywords: 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); Mussel; Mytilus sp; Nutritional composition; Offshore aquaculture; Sensory analysis; Taurine (PubChem CID: 1123); Tyrosine (PubChem CID: 6057).

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Amino Acids / analysis
Animals
Aquaculture*
Fatty Acids / analysis
Mytilus / chemistry*
Mytilus / growth & development
Nutritive Value*
Odorants*
Portugal
Shellfish / analysis*
Shellfish / standards
Spain
Taste*

Substances

Amino Acids
Fatty Acids