Effect of storage temperature and time on the fatty acids and nutritional quality of the commercial mussel (Mytilus galloprovincialis)

The effect of storage time (5, 10 and 15 days) and temperature (- 20 degrees C and + 4 degrees C) on the biochemical composition of the Tunisian mussel (Mytilus galloprovincialis) was evaluated by investigating changes in proximate composition, fatty acids, minerals and nutritional quality indices. Lipid and protein degradations were also evaluated through several markers of oxidative damage. Results showed a significant decrease in the biochemical compounds in mussel tissues after both refrigeration and freezing processes (p < 0.01). As regards the fatty acid composition, saturated fatty acids increased significantly after both storage processes. However, polyunsaturated and monounsaturated decreased, especially after 10 and 15 days of storage. The reduction of nutritional quality and mineral contents were detected after both storage processes. Markers of oxidative damage varied remarkably between fresh and stored tissues, revealing that both processes greatly influenced the nutritional quality of mussels. Overall, it is well recommended to consume fresh and stored mussels for no more than 5 days in the refrigerator (+ 4 degrees C) in order to preserve the better quality of this product and provide more benefits for human health.

Automated summary

The storage time and temperature significantly affected the biochemical composition of Tunisian mussels, leading to reductions in biochemical compounds, changes in fatty acid composition, and decreases in nutritional quality and mineral contents. It is recommended to consume fresh and stored mussels for no more than 5 days in the refrigerator to preserve better quality and provide more health benefits.