Factors influencing mussel (Mytilus galloprovincialis) nutritional quality
2019
Аутори
Grković, NevenaDimitrijević, Mirjana
Teodorović, Vlado
Karabasil, Nedjeljko
Vasilev, Dragan
Stajković, Silvana
Velebit, Branko
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Mussels display interesting nutritional characteristics as they are a rich source of proteins, carbohydrates and minerals and provide an almost unlimited variety of fatty acids with beneficial roles in human health. The quality characteristics of Mytilus galloprovincialis mussels harvested at seasonal intervals reflect the different environmental conditions met by the animals during their growth. Their chemical composition is strictly dependent on the phytoplankton resources available and, therefore, on the season of harvest. Parameters such as water temperature, food availability and the gametogenesis cycle can influence the meat yields and the biochemical composition of the mussels, conditioning their commercial quality and organoleptic characteristics. In order to determine the nutritional value of blue mussels, it is of great relevance to identify their biochemical composition as well as the most favourable season and geographical location for mussel-harvesting. That data could be ...useful to indicate the periods of the year more suitable for the marketing and consumption of mussels.
Извор:
60th International Meat Industry Conference (MEATCON2019), 2019, 333, UNSP 012062-Издавач:
- Iop Publishing Ltd, Bristol
Финансирање / пројекти:
- Унапређење и развој хигијенских и технолошких поступака у производњи намирница животињског порекла у циљу добијања квалитетних и безбедних производа конкурентних на светском тржишту (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46009)
- Одабране биолошке опасности за безбедност/квалитет хране анималног порекла и контролне мере од фарме до потрошача (RS-MESTD-Technological Development (TD or TR)-31034)
DOI: 10.1088/1755-1315/333/1/012062
ISSN: 1755-1307
WoS: 000509758800062
Scopus: 2-s2.0-85074660207
Колекције
Институција/група
Fakultet veterinarske medicineTY - CONF AU - Grković, Nevena AU - Dimitrijević, Mirjana AU - Teodorović, Vlado AU - Karabasil, Nedjeljko AU - Vasilev, Dragan AU - Stajković, Silvana AU - Velebit, Branko PY - 2019 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1684 AB - Mussels display interesting nutritional characteristics as they are a rich source of proteins, carbohydrates and minerals and provide an almost unlimited variety of fatty acids with beneficial roles in human health. The quality characteristics of Mytilus galloprovincialis mussels harvested at seasonal intervals reflect the different environmental conditions met by the animals during their growth. Their chemical composition is strictly dependent on the phytoplankton resources available and, therefore, on the season of harvest. Parameters such as water temperature, food availability and the gametogenesis cycle can influence the meat yields and the biochemical composition of the mussels, conditioning their commercial quality and organoleptic characteristics. In order to determine the nutritional value of blue mussels, it is of great relevance to identify their biochemical composition as well as the most favourable season and geographical location for mussel-harvesting. That data could be useful to indicate the periods of the year more suitable for the marketing and consumption of mussels. PB - Iop Publishing Ltd, Bristol C3 - 60th International Meat Industry Conference (MEATCON2019) T1 - Factors influencing mussel (Mytilus galloprovincialis) nutritional quality VL - 333 SP - UNSP 012062 DO - 10.1088/1755-1315/333/1/012062 ER -
@conference{ author = "Grković, Nevena and Dimitrijević, Mirjana and Teodorović, Vlado and Karabasil, Nedjeljko and Vasilev, Dragan and Stajković, Silvana and Velebit, Branko", year = "2019", abstract = "Mussels display interesting nutritional characteristics as they are a rich source of proteins, carbohydrates and minerals and provide an almost unlimited variety of fatty acids with beneficial roles in human health. The quality characteristics of Mytilus galloprovincialis mussels harvested at seasonal intervals reflect the different environmental conditions met by the animals during their growth. Their chemical composition is strictly dependent on the phytoplankton resources available and, therefore, on the season of harvest. Parameters such as water temperature, food availability and the gametogenesis cycle can influence the meat yields and the biochemical composition of the mussels, conditioning their commercial quality and organoleptic characteristics. In order to determine the nutritional value of blue mussels, it is of great relevance to identify their biochemical composition as well as the most favourable season and geographical location for mussel-harvesting. That data could be useful to indicate the periods of the year more suitable for the marketing and consumption of mussels.", publisher = "Iop Publishing Ltd, Bristol", journal = "60th International Meat Industry Conference (MEATCON2019)", title = "Factors influencing mussel (Mytilus galloprovincialis) nutritional quality", volume = "333", pages = "UNSP 012062", doi = "10.1088/1755-1315/333/1/012062" }
Grković, N., Dimitrijević, M., Teodorović, V., Karabasil, N., Vasilev, D., Stajković, S.,& Velebit, B.. (2019). Factors influencing mussel (Mytilus galloprovincialis) nutritional quality. in 60th International Meat Industry Conference (MEATCON2019) Iop Publishing Ltd, Bristol., 333, UNSP 012062. https://doi.org/10.1088/1755-1315/333/1/012062
Grković N, Dimitrijević M, Teodorović V, Karabasil N, Vasilev D, Stajković S, Velebit B. Factors influencing mussel (Mytilus galloprovincialis) nutritional quality. in 60th International Meat Industry Conference (MEATCON2019). 2019;333:UNSP 012062. doi:10.1088/1755-1315/333/1/012062 .
Grković, Nevena, Dimitrijević, Mirjana, Teodorović, Vlado, Karabasil, Nedjeljko, Vasilev, Dragan, Stajković, Silvana, Velebit, Branko, "Factors influencing mussel (Mytilus galloprovincialis) nutritional quality" in 60th International Meat Industry Conference (MEATCON2019), 333 (2019):UNSP 012062, https://doi.org/10.1088/1755-1315/333/1/012062 . .