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SEASONAL VARIATION AND’ FROZEN STORAGE STABILITY OF BLUE MUSSFLS (Myths edulis)
Author(s) -
KRZYNOWEK JUDITH,
WIGGIN KATE
Publication year - 1979
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1979.tb09106.x
Subject(s) - mytilus , bay , mussel , seasonality , composition (language) , blue mussel , proximate , fishery , food science , biology , chemistry , environmental science , ecology , oceanography , geology , linguistics , philosophy
Proximate composition of blue mussels Mytilus edulis collected in Duxbury Bay, Duxbury, MA, was determined monthly on fresh mussels and after frozen storage. There was seasonal variation in proximate composition. This seasonal variation in the blue mussel affects the freezer life of the cooked product. Mussels harvested in the spring retain their sensory acceptability for longer than fall or winter mussels. Frozen storage does not affect the composition of the initial product, fat, moisture, ash and extractable protein remaining constant over frozen storage.