Optimizing the Processing of Shellfish (<i>Mytilus edulis</i> and <i>M. trossulus</i> Hybrid) Biomass Cultivated in the Low Salinity Region of the Baltic Sea for the Extraction of Meat and Proteins

Abstract

Mussel farming is a novel and growing aquaculture field in the Baltic Sea. Nevertheless, there is very little published evidence on the processing of shellfish biomass in the region. The aim of this study is to develop a methodology for the extraction of organic-rich fractions from small-sized blue mussels of the Baltic Sea region that is applicable and economically viable for the feed and food industry. The efficiency of mussel meat separation was evaluated using different processing, drying, and filtration techniques. The laboratory experiments have succeeded in finding a method that is operationally feasible and does not require overly complex and expensive laboratory settings. These trials also showed that the separation of meat from fresh or frozen mussels can be achieved by simple crushing and sedimentation methods and the extraction yielded a significant amount of mussel meat (7.6%) with a high protein content (3.2%, i.e., half of the total protein found in the used mussel-mass). It also appeared that the use of filtration is not practical because the protein loss was extremely high. In addition, filtration makes the process of dry-matter separation more complex, and costs are unlikely to be compensated by the energy saved in drying.

Keywords

• Baltic Sea
• green protein
• mussel processing
• mussel valorization
• sustainable aquaculture