Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.2/3622
Título: A sensory and nutritional comparison of mussels (Mytilus sp.) produced in NW Iberia and in the Armona offshore production area (Algarve, Portugal)
Autor: Oliveira, Ana Rita
Sykes, António V.
Hachero-Cruzado, Ismael
Azeiteiro, Ulisses
Esteves, Eduardo
Palavras-chave: Mussel
Mytilus sp
Nutritional composition
Offshore aquaculture
Sensory analysis
Data: 2015
Editora: Elsevier
Resumo: A biometric, nutritional and sensory analysis of raw and cooked mussels comparing Mytilus sp. from the north-west coast of Portugal and Spain (Minho and Galicia, respectively) and the new offshore production site of Armona (Algarve, south Portugal) was carried out. In addition, multiple factorial analysis was performed to explore potential relationships between sensory attributes and nutritional content properties between the different mussels. Results showed that, at similar times of sale, biometrics of mussels from Armona and Vigo were similar and bigger than the remaining. Nonetheless, despite some similarities in proximate composition, mussels presented differences in lipid classes, fatty acid content and free amino acids profiles. These differences were not fully reflected in the sensory assessment by the panel, which were able to distinguish different production sites in raw specimens but displayed problems in discrimination these in cooked mussels. Some nutritional components were related to specific sensory sensations.
Peer review: yes
URI: http://hdl.handle.net/10400.2/3622
DOI: 10.1016/j.foodchem.2014.07.082
ISSN: 0308-8146
Versão do Editor: http://www.sciencedirect.com/science/article/pii/S0308814614011303
Aparece nas colecções:Ambiente e Sustentabilidade - Artigos em revistas internacionais / Papers in international journals
Ciências e Tecnologia - Artigos em revistas internacionais / Papers in international journals

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