Seasonal changes in physical characteristics, chemical composition and fatty acid profiles of green mussel (Perna viridis Linnaeus., 1758) | ลักษณะทางกายภาพ องค์ประกอบทางเคมี และองค์ประกอบของกรดไขมันของหอยแมลงภู่ (Perna viridis Linnaeus., 1758) ในฤดูกาลต่าง ๆ
2009
Suwat Netjaroen(Kasetsart University, Bangkok (Thailand). Faculty of Fisheries. Department of Fisheries Products) | Pattama Ratana-arporn(Kasetsart University, Bangkok (Thailand). Faculty of Fisheries. Department of Fisheries Products) | Wanwimol Klaypradit(Kasetsart University, Bangkok (Thailand). Faculty of Fisheries. Department of Fisheries Products) | Suriyan Tunkijjanukij(Kasetsart University, Bangkok (Thailand). Faculty of Fisheries. Department of Marine Science) | Alongot Intarachart(Kasetsart University, Bangkok (Thailand). Faculty of Fisheries. Academic Supporting Division. Sri Racha Fisheries Research Station)
Purpose of this study was to investigate physical characteristics, chemical compositions and fatty acids profiles of green mussel (Perna viridis Linnaeus.,1758) harvested from different seasons. It was found that in rainy and summer season, green mussel had significantly higher size and meat weight as well as lipid and carbohydrate content than those in winter. Fourteen fatty acids were identified and polyunsaturated fatty acids (PUFA) were dominant. Eicosapentaenoic acid (EPA) and Docosahexaenoic acid (DHA) constituted as the second predominant fatty acid, which palmitic acid (C16:0) was the major fatty acid in green mussel. DHA content in mussel harvested in rainy season and summer was significantly higher than that in winter while the EPA content was highest in summer. This study demonstrated that green mussel could be considered as a good source of EPA and DHA which are beneficial for human health. Green mussel in summer and rainy season are healthy and nutritious.
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