Shellfish (Mussel) Processing and Components

Mussel aquaculture is the main source of this valuable seafood. China, Spain, Chile, and Thailand are the largest producers, whose total average harvest in 2010 was 1,272,131 t accounted for 65% of the total world production. Assuming that when a food compound contributes 20% or more of a nutrient’s Recommended Daily Allowance, the food can be taken as a good source of that component; mussel meat is a good source of proteins, vitamin B12, Fe, P, and omega-3 fatty acids (DHA + EPA). Mussels are not consumed raw but rather are processed through pre-cooking, followed by freezing or sterilization. The processing effects on mussel composition are mainly caused by two mechanisms: material exchange between mussel meat and processing media (water, steam, brine, air), and thermal inactivation by high temperature (molecular lysis or reaction) when mussels are sterilized. The main effect of processing on mussel components is their concentration due to water loss. Leaching and reaction have a minor influence.