Effects of extended ambient live holding on cultured blue mussels (Mytilus edulis L.) with reference to condition index, lipid profile, glycogen content and organoleptic testing

Wet storage of mussels has been shown to affect meat yield, quality, condition index, stress response and mortality, however little is known about its effects on biochemical composition and palatability. In the present study, condition index and biochemical parameters (total lipid, fatty acids and glycogen content) were determined for Newfoundland cultured mussels held in a commercial holding facility for one month during the fall, winter and spring seasons in 2011/2012. Mussels from the holding facility were sampled weekly during each season for a total of four weeks and compared to field controls. Samples were collected for lipid/fatty acid analysis, glycogen analysis, and overall condition (wet weight, dry weight, dry weight/wet weight ratio, and dry weight/shell weight ratio). The data showed a progressive loss of dry tissue weight and an increase in water content over the holding period during the fall and spring seasons when compared to field controls. The lipid and glycogen analyses suggested that holding effect changes between seasons compared to control, with significant changes of triacylglycerol content observed in the spring. Organoleptic test panellists were asked to evaluate mussel palatability with both discriminative and descriptive tests. The palatability data indicated that the panellists were unable to determine a significant difference between mussels kept in holding and those freshly harvested from the culture site. •We examine composition of mussel tissue and meat palatability under live holding.•Under different industry practices product has constant quality and health benefit.•Final product obtained after direct processing and extended holding is comparable.•We suggest that length of holding should be limited to a maximum of two weeks.•Results are important for Newfoundland culture, since holding is a common practice.