Comparison of physico-chemical parameters and composition of mussels (Mytilus galloprovincialis Lmk.) from different Spanish origins

被引：123

作者：

Fuentes, A. ^{[1
]}

Fernandez-Segovia, I. ^{[1
]}

Escriche, I. ^{[1
]}

Serra, J. A. ^{[1
]}

机构：

[1] Univ Politecn Valencia, Inst Ingn Alimentos Desarrollo, Valencia 46022, Spain

来源：

FOOD CHEMISTRY | 2009年 / 112卷 / 02期

关键词：

Mussels; Proximate composition; Amino acids; Fatty acids; Volatile compounds; Galicia; Ebro Delta; Valencia; FREE AMINO-ACIDS; GAS CHROMATOGRAPHY-OLFACTOMETRY; FATTY-ACIDS; PROXIMATE COMPOSITION; CHEMICAL-COMPOSITION; SEASONAL-VARIATIONS; TAKIFUGU-RUBRIPES; MASS-SPECTROMETRY; CONDITION INDEX; EDULIS;

D O I：

10.1016/j.foodchem.2008.05.064

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

In this study, different physico-chemical analyses were carried out on mussels cultured at three different Spanish areas: Ria de Vigo (Galicia), the Ebro Delta (Catalonia) and Valencia Harbour (Valencian Community), in order to evaluate the influence of origin on the biometric parameters, chemical composition, and water holding capacity. Mussels from the three sites showed different proximate composition. Molluscs from Valencia showed the smallest size and the highest meat yield. All samples exhibited low concentrations of Cu and Mn, and high contents of Na, K, Ca, Mg, and P. The highest level of total free amino acids (FAA) was found in mussels from the Ebro Delta and the lowest in those from Valencia. Taurine was the main FAA in all mussels. Saturated fatty acids predominated over monounsaturated and polyunsaturated ones. Contents of palmitic acid were the highest in all samples. Galician mussels exhibited the highest amount of eicosapentaenoic acid and the lowest of docosahexaenoic acid. Mussels from the three sites showed a characteristic volatile fraction which conferred a typical flavour depending on their origin. (C) 2008 Elsevier Ltd. All rights reserved.

引用

页码：295 / 302

页数：8

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