Composición química proximal y perfil de ácidos grasos del mejillón Mytilus edulis provenientes de cultivos y bancos naturales en el Golfo San Jorge, Argentina

Colombo, Julia; Varisco, Martín; Isola, Tomás E.; Crovetto, Cecilia; Rost, E.; Risso, Susana

doi:10.4067/s0718-19572016000200007

Cited by 14 publications

(7 citation statements)

References 10 publications

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“…On the other hand, it was evident that mussels cultivated on suspended substrate in the upper water column exhibited considerably higher nutrient contents than mussels on the sea bed. It has previously been demonstrated that cultivation mode, or in general terms, position in the water column, significantly influences the biochemical composition of mussel tissues (Colombo et al, 2016). Interactions of parameters suggested that simply season and habitat encompassed much of the variability in N and P content; while it is acknowledged that some of the associated variability within the environmental parameters are built into habitat and season.…”

Section: Discussionmentioning

confidence: 99%

Nitrogen and Phosphorous Content in Blue Mussels (Mytilus spp.) Across the Baltic Sea

et al. 2020

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To support the ongoing discussion about mussel farming and the potential to extract nutrients from the sea, this study investigated the phosphorus (P) and nitrogen (N) content of blue mussels (Mytilus spp.) under different abiotic and biotic parameters. The focus of this survey was on the highly eutrophied Baltic Sea, where salinity ranges from 4 to 27 psu, and is a major contributing factor to differential mussel growth. We observed that nutrient content was not linearly correlated to salinity, but if categorized, decreased at higher salinities. Chlorophyll-a and temperature did not significantly correlate with nutrient content, but season of harvest and mussel size did. Furthermore, habitat was a strong driver of nutrient content, indicating higher nutrient density if mussels are grown in mussel farms (i.e., in the water column) instead of on mussel culture beds or harvested from wild beds (on the sea bed). Values of N and P averaged 5.85% N and 0.83% P of tissue dry weight in mussels at the sea bed and 9.43% N and 0.96% P of tissue dry weight in mussels from longline cultivation. These results will be useful in refining estimations about mussel farming as a nutrient mitigation measure and the extraction potential, as well as related costs.

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Section: Discussionmentioning

confidence: 99%

Nitrogen and Phosphorous Content in Blue Mussels (Mytilus spp.) Across the Baltic Sea

et al. 2020

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“…El análisis químico proximal por especie y por repetición se realizó de acuerdo con la AOAC (2000), determinando la materia seca y humedad por el método gravimétrico por desecación en estufa de 100 -105 • C hasta peso constante, proteína total por determinación de nitrógeno con el método semi-micro Kjeldahl con el factor de 6.25 para conversión de nitrógeno en proteína, extracto etéreo por extracción con solventes con Soxhlet, cenizas por oxidación de materia orgánica por incineración en mufla a 550 • C, carbohidratos por diferencia y calorías mediante calculo directo con la aplicación de coeficientes Atwater (Colombo et al 2016). Para los análisis químico proximal se realizaron seis repeticiones por especie de ave.…”

Section: Procesamiento Y Análisis De Muestrasunclassified

Composición proximal y aceptabilidad organoléptica de la carne de cinco especies de aves cinegéticas del lago Titicaca, Perú

Carpio

Flores

Carpio

2019

Ecosist. Recur. Agropec.

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RESUMEN. El lago Titicaca tiene entre su biodiversidad más resaltante la avifauna, que no sólo cumple importantes roles ecológicos, sino también se utiliza en la alimentación humana; pero se desconoce sus características nutricionales y organolépticas. Por ello, el objetivo fue determinar la composición proximal de la carne de pato puna (Spatula puna), choka (Fulica ardesiaca) tiquicho (Gallinula chloropus), pato pana (Oxyura jamaicensis) y keñola (Rollandia microptera), y sus posibilidades de aceptación sensorial por personas no habituadas a su consumo. Se determinó el contenido de humedad, proteína, grasa, ceniza, carbohidratos y energía, considerando seis repeticiones por especie. También se realizaron evaluaciones sensoriales de la carne cruda por medio de un panel de 24 jueces que determinaron su aceptabilidad. Todas las carnes presentan humedad entre 71 y 76%, proteína entre 18 y 22% con diferencias entre especies, destacando la choka con 22.38%. La concentración de grasa difirió entre especies, presentando mayor contenido el tikicho con 5.9%, las cenizas oscilaron entre 0.8 y 1%, los contenidos de carbohidratos no superaron el 1% y el mayor nivel de energía lo tuvo el tikicho con 142.98 kcal 100 g −1. La mayor cantidad de energía se relacionó con mayores niveles de grasa (r = 0.83) y la concentración de humedad con menores contenidos de proteína (r =-0.82); el mayor contenido de proteínas se presentó en secas y el mayor contenido de grasas en las lluvias. Las carnes organolépticamente no fueron aceptadas por el panel, catalogándolas como regularmente aceptables.

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“… 42 observed significant changes in fatty acid composition in whelks (i.e. reduction in Omega 3 PUFAs), and a reduction in the protein content of mussels 43 , oysters 44 , and whelks 45 has been also observed upon high p CO 2 conditions. Therefore, these changes can be attributed to a decrease in the ability to maintain lipid homeostasis 44 , 46 , a reduction in the abundance of proteins associated to the desaturation and elongation of fatty acids 47 , 48 interfering in its synthesis 49 .…”

Section: Resultsmentioning

confidence: 89%

Linking social preferences and ocean acidification impacts in mussel aquaculture

Martín

Gelcich

Lavín

et al. 2019

Sci Rep

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Ocean Acidification (OA) has become one of the most studied global stressors in marine science during the last fifteen years. Despite the variety of studies on the biological effects of OA with marine commercial species, estimations of these impacts over consumers’ preferences have not been studied in detail, compromising our ability to undertake an assessment of market and economic impacts resulting from OA at local scales. Here, we use a novel and interdisciplinary approach to fill this gap. We experimentally test the impact of OA on commercially relevant physical and nutritional attributes of mussels, and then we use economic discrete choice models to assess the marginal effects of these impacts over consumers’ preferences and wellbeing. Results showed that attributes, which were significantly affected by OA, are also those preferred by consumers. Consumers are willing to pay on average 52% less for mussels with evidences of OA and are willing to increase the price they pay to avoid negative changes in attributes due to OA. The interdisciplinary approach developed here, complements research conducted on OA by effectively informing how OA economic impacts can be analyzed under the lens of marginal changes in market price and consumer’ welfare. Thereby, linking global phenomena to consumers’ wellbeing, and shifting the focus of OA impacts to assess the effects of local vulnerabilities in a wider context of people and businesses.

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Composición química proximal y perfil de ácidos grasos del mejillón Mytilus edulis provenientes de cultivos y bancos naturales en el Golfo San Jorge, Argentina

Cited by 14 publications

References 10 publications

Nitrogen and Phosphorous Content in Blue Mussels (Mytilus spp.) Across the Baltic Sea

Nitrogen and Phosphorous Content in Blue Mussels (Mytilus spp.) Across the Baltic Sea

Composición proximal y aceptabilidad organoléptica de la carne de cinco especies de aves cinegéticas del lago Titicaca, Perú

Linking social preferences and ocean acidification impacts in mussel aquaculture

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