Proximate and fatty acid compositions of smoked underutilised South African mussel Choromytilus meridionalis
Seafood is valued for its nutritional content; however, overfishing necessitates the focus on underutilised species to promote sustainable utilisation. We investigated the proximate and fatty acid compositions of hot-smoked Choromytilus meridionalis (black mussels) using AOAC International methods...
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| Language: | English |
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Academy of Science of South Africa
2025-08-01
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| Series: | South African Journal of Science |
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| Online Access: | https://sajs.co.za/article/view/21022 |
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| author | Suné Henning Sinazo Matika Ayodeji B. Oyenihi |
| author_facet | Suné Henning Sinazo Matika Ayodeji B. Oyenihi |
| author_sort | Suné Henning |
| collection | DOAJ |
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Seafood is valued for its nutritional content; however, overfishing necessitates the focus on underutilised species to promote sustainable utilisation. We investigated the proximate and fatty acid compositions of hot-smoked Choromytilus meridionalis (black mussels) using AOAC International methods and gas chromatography. Lipid nutritional quality indices were calculated. Moisture content in mussels significantly (p < 0.05) decreased by 19% after hot smoking, whilst ash, protein, lipid, and carbohydrate contents increased by 98%, 42%, 46% and 49%, respectively. Hot smoking significantly increased the polyunsaturated (37.70 ± 1.06%) and omega-3 fatty acid (33.36 ± 1.23%) contents. Conversely, omega-6 and saturated fatty acids of hot-smoked mussels were significantly (p < 0.05) lower than those for raw mussels. The atherogenicity index and thrombogenicity index showed a significant reduction (p < 0.05), whilst the hypocholesterolaemic to hypercholesterolaemic ratio and the sum of EPA+DHA showed significant increases. This study shows that C. meridionalis is a valuable food with a high protein content and a well-balanced fatty acid composition, rich in omega-3 fatty acids. This study was the first to investigate the macronutrients of C. meridionalis.
Significance:
Choromytilus meridionalis is one of three bivalve species cultivated on a commercial scale along the West Coast of South Africa; however, it is underrealised as a commercial food product. The growing mussel industry has been considered a great potential for the alleviation of poverty, job creation, and food security. This research may provide mussel farmers, fish processing industries, and the community with information about processing opportunities using C. meridionalis. Successful product development may contribute to alleviating malnutrition and increasing food security.
Open data set: https://doi.org/10.25381/cput.27014896.v1
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| format | Article |
| id | doaj-art-e356ac20d00a4a32b2b867f0618a8794 |
| institution | DOAJ |
| issn | 1996-7489 |
| language | English |
| publishDate | 2025-08-01 |
| publisher | Academy of Science of South Africa |
| record_format | Article |
| series | South African Journal of Science |
| spelling | doaj-art-e356ac20d00a4a32b2b867f0618a87942025-08-20T03:03:12ZengAcademy of Science of South AfricaSouth African Journal of Science1996-74892025-08-011217/810.17159/sajs.2025/21022Proximate and fatty acid compositions of smoked underutilised South African mussel Choromytilus meridionalisSuné Henning0https://orcid.org/0000-0002-3624-4467Sinazo Matika1Ayodeji B. Oyenihi2https://orcid.org/0000-0001-9912-1539Department of Food Science and Technology, Cape Peninsula University of Technology, Cape Town, South AfricaDepartment of Food Science and Technology, Cape Peninsula University of Technology, Cape Town, South AfricaFunctional Foods Research Unit, Cape Peninsula University of Technology, Cape Town, South Africa; *Current: Medical Diagnostics Laboratory, Institute for Biomarker Research, Hamilton, New Jersey, USA Seafood is valued for its nutritional content; however, overfishing necessitates the focus on underutilised species to promote sustainable utilisation. We investigated the proximate and fatty acid compositions of hot-smoked Choromytilus meridionalis (black mussels) using AOAC International methods and gas chromatography. Lipid nutritional quality indices were calculated. Moisture content in mussels significantly (p < 0.05) decreased by 19% after hot smoking, whilst ash, protein, lipid, and carbohydrate contents increased by 98%, 42%, 46% and 49%, respectively. Hot smoking significantly increased the polyunsaturated (37.70 ± 1.06%) and omega-3 fatty acid (33.36 ± 1.23%) contents. Conversely, omega-6 and saturated fatty acids of hot-smoked mussels were significantly (p < 0.05) lower than those for raw mussels. The atherogenicity index and thrombogenicity index showed a significant reduction (p < 0.05), whilst the hypocholesterolaemic to hypercholesterolaemic ratio and the sum of EPA+DHA showed significant increases. This study shows that C. meridionalis is a valuable food with a high protein content and a well-balanced fatty acid composition, rich in omega-3 fatty acids. This study was the first to investigate the macronutrients of C. meridionalis. Significance: Choromytilus meridionalis is one of three bivalve species cultivated on a commercial scale along the West Coast of South Africa; however, it is underrealised as a commercial food product. The growing mussel industry has been considered a great potential for the alleviation of poverty, job creation, and food security. This research may provide mussel farmers, fish processing industries, and the community with information about processing opportunities using C. meridionalis. Successful product development may contribute to alleviating malnutrition and increasing food security. Open data set: https://doi.org/10.25381/cput.27014896.v1 https://sajs.co.za/article/view/21022nutritionproteinfatty acidsfood securityhot smokingunderutilised |
| spellingShingle | Suné Henning Sinazo Matika Ayodeji B. Oyenihi Proximate and fatty acid compositions of smoked underutilised South African mussel Choromytilus meridionalis South African Journal of Science nutrition protein fatty acids food security hot smoking underutilised |
| title | Proximate and fatty acid compositions of smoked underutilised South African mussel Choromytilus meridionalis |
| title_full | Proximate and fatty acid compositions of smoked underutilised South African mussel Choromytilus meridionalis |
| title_fullStr | Proximate and fatty acid compositions of smoked underutilised South African mussel Choromytilus meridionalis |
| title_full_unstemmed | Proximate and fatty acid compositions of smoked underutilised South African mussel Choromytilus meridionalis |
| title_short | Proximate and fatty acid compositions of smoked underutilised South African mussel Choromytilus meridionalis |
| title_sort | proximate and fatty acid compositions of smoked underutilised south african mussel choromytilus meridionalis |
| topic | nutrition protein fatty acids food security hot smoking underutilised |
| url | https://sajs.co.za/article/view/21022 |
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