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 °C and + 4 °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 pr...

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Bibliographic Details
Published in:	Journal of food science and technology Vol. 58; no. 9; pp. 3493 - 3503
Main Authors:	Bejaoui, Safa, Ghribi, Feriel, Chetoui, Imene, Aouini, Fatma, Bouaziz, Mehdi, Houas-Gharsallah, Ines, Soudani, Nejla, El Cafsi, M’hamed
Format:	Journal Article
Language:	English
Published:	New Delhi Springer India 01-09-2021 Springer Nature B.V
Subjects:	Biochemical composition Biodegradation Chemistry Chemistry and Materials Science Chemistry/Food Science Composition Damage Fatty acid composition Fatty acids Food Science Freezing Lipids Markers Minerals Mollusks Mussels Mytilus galloprovincialis Nutrition Nutritive value Original Original Article Refrigeration Storage temperature Lipid peroxidation Storage processes Proximate composition Protein oxidation Minerals Fatty acids
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