Seasonal and geographical variations of chemical composition and fatty acid profile of Mediterranean mussels

This study investigates basic chemical composition and fatty acid profile of Mediterranean mussels (Mytillus galloprovincialis) cultivated in aquaculture facilities in six locations on the North Adriatic Istrian peninsula over an annual farming cycle. Mussels were sampled on a monthly basis. Mussels sampled during summer had a lower water content (p = 0.022), higher protein content (p = 0.006) and higher lipid content (p < 0.001), with the highest nutritional quality seen in samples from Limski Bay. Additionally, geographical location significantly influenced the fatty acid profile, in which dominated saturated fatty acids (SFA) followed by monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA). The shares of SFA, MUFA and PUFA were highest in Savudrija Bay, Budava and Limski Bay, respectively. As compared to SFA and MUFA, the amount of PUFA varied in an opposite fashion, being higher during warmer months (p < 0.001). The major PUFA was eicosapentaenoic acid, whose share was significantly higher as compared to docosahexaenoic acid during the entire annual farming cycle at all sampling locations (p < 0.001). Based on the basic chemical composition and fatty acid profile, an optimal location and timing for harvesting Mediterranean mussels is Limski Bay during summer.