Effect of storage temperature and time on the fatty acids and nutritional quality of the commercial mussel (

The effect of storage time (5, 10 and 15 days) and temperature (− 20 °C and + 4 °C) on the biochemical composition of the Tunisian mussel (Mytilus galloprovincialis) was evaluated by investigating changes in proximate composition, fatty acids, minerals and nutritional quality indices. Lipid and protein degradations were also evaluated through several markers of oxidative damage. Results showed a significant decrease in the biochemical compounds in mussel tissues after both refrigeration and freezing processes (p