Seasonal Changes of Biochemical Composition in Various Parts of Blue Mussel, Mytilus edulis

• Published in: Journal of Home Economics of Japan Vol. 37; no. 8; pp. 661 - 666
• Main Authors: FUJII, Hisao, SUMIKAWA, Selgo, SHIRAISHI, Atsushi, SAKAMOTO, Kaoru
• Format: Journal Article
• Language: English; Japanese
• Published: The Japan Society of Home Economics 1986; 一般社団法人 日本家政学会
• ISSN: 0449-9069; 1884-7870
• DOI: 10.11428/jhej1951.37.8_661

Seasonal changes in the soft body weight and biochemical composition of total tissues and different organs of the blue mussel (Mytilus edulis) were studied with special reference to the palatability of this mussel. The specimens were collected from littoral beds at Saitozaki of Hakata Bay for 1 year. The seasonal variation throughout the year in the contents of water, protein, lipid and ash was small, while that of carbohydrate was large and the content of carbohydrate was high during May to October. The soft body parts of the mature mussels were separated into muscle, digestive gland, gonad, and mantle and gills. The ratio of the gonad weight to total soft body (dry weight) increased from March to reach a maximum in September. This was mainly due to the accumulation of carbohydrate in the gonad. The result in the previous report that the mussels are in season for the table from June to August in Hakata Bay, was supported by the seasonal variations in tissue weight and biochemical composition of the blue mussels.