Proximate chemical composition and fatty acid profile of the blue mussel Mytilus edulis from rocky shores and long line cultures in San Jorge Gulf, Argentina

In the present study we compared meat yield, proximate chemical composition and fatty acid profile of the blue mussel Mytilus edulis from rocky shores and long line cultures in San Jorge Gulf, Argentina. Moisture, ash, lipids, proteins and carbohydrates were quantified. The fatty acid profile was analyzed by gas chromatography. Mussels from rocky shores had lower meat yield than cultured mussels. The proximate chemical composition was different between the mussels of the two environments. Mussel meat was characterized by high moisture content, with higher moisture in mussels from rocky shores. Proteins were the main biochemical component, followed by carbohydrates and lipids. Regardless of the origin of the mussels, meat mussel was characterized by higher content of polyunsaturated fatty acids than that of monounsaturated and saturated fatty acids. Atherogenic index was lower in cultured mussels, while thrombogenic index was similar in both groups of mussels. Differences in proximate chemical composition between mussels from rocky shores and cultures are related to the habitat in which they grow, which determines differences in the amount and quality of food and in maintenance costs.