A sensory and nutritional validation of open ocean mussels (Mytilus galloprovincialis Lmk.) cultured in SE Bay of Biscay (Basque Country) compared to their commercial counterparts from Galician Rías (Spain)

A sensory and nutritional validation of open ocean mussels (Mytilus galloprovincialis Lmk.) cultured in SE Bay of Biscay (Basque Country) compared to their commercial counterparts from Galician Rías (Spain)

Abstract Mussel shell biometry, nutritional quality as well as consumer sensory evaluation of experimental open ocean cultured mussel Mytilus galloprovincialis (Lamarck 1819) were analyzed and compared to that of commercial mussels from Galician Rías available in the local market. Both mussel produc...

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Bibliographic Details
Main Authors: K. Azpeitia, Y. Ríos, I. Garcia, J. Pagaldai, D. Mendiola
Format: Article
Language:English
Published: Islamic Azad University​ 2017-04-01
Series:International Aquatic Research
Subjects:
Fatty acids
Mussel
Mytilus galloprovincialis
Open ocean aquaculture
Proximate composition
Sensory analysis
Online Access:http://link.springer.com/article/10.1007/s40071-017-0159-0

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http://link.springer.com/article/10.1007/s40071-017-0159-0

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