Bjerknes Hanne, Elvevoll Edel O, Alterskjær Sundset Monica, Langdal Andreas, Eilertsen Karl-Erik
Norwegian College of Fishery Science, UiT The Arctic University of Norway, Tromsø, Norway.
Department of Arctic and Marine Biology, UiT The Arctic University of Norway, Tromsø, Norway.
Front Nutr. 2024 Nov 1;11:1443229. doi: 10.3389/fnut.2024.1443229. eCollection 2024.
This study investigated how farmed blue mussels () can optimize human nutrient intake. A particular focus was on assessing nutrient preservation during steaming and freeze-drying, processes that could deplete nutrients. The study compared the content of essential amino acids and fatty acids in steamed and freeze-dried blue mussels to the nutritional needs of humans and farmed Atlantic salmon (). Additionally, it assessed the ethyl acetate method versus the traditional, more toxic Folch method for lipid extraction from blue mussels. Both steaming and freeze-drying effectively preserved essential amino acids and fatty acids in blue mussels. A 100 g serving of steamed blue mussels contributes from 26.8 ± 0.78% (Phe) to 54.9 ± 1.66% (Thr) of the daily recommended intake of essential amino acids (EAA). For steamed freeze-dried blue mussels, over 100% of the recommended intake is met for all EAA and as much as 243% for threonine. The 100 g serving will also provide 271 mg eicosapentaenoic acid (EPA; 20:5n-3) and 220 mg docosahexaenoic acid (DHA; 22:6n-3), thus covering the required intake of n-3 long-chain polyunsaturated fatty acids for adults as well as the recommended intake for pregnant and lactating women. Mussels are non-fed filter feeders that generally provide these nutrients with significantly lower environmental footprints, measured as global warming, eutrophication, and acidification, compared to farmed Atlantic salmon. Blue mussels can also be a valuable feed ingredient for farmed Atlantic salmon. Finally, it was demonstrated that the ethyl acetate method is not suited for lipid extraction from blue mussels, as the lipid yield was only half compared to the lipid yield using the Folch method.
本研究调查了养殖蓝贻贝如何优化人类营养摄入。特别关注评估蒸煮和冷冻干燥过程中的营养保存情况，这些过程可能会消耗营养物质。该研究将蒸煮和冷冻干燥后的蓝贻贝中的必需氨基酸和脂肪酸含量与人类和养殖大西洋鲑鱼的营养需求进行了比较。此外，还评估了从蓝贻贝中提取脂质的乙酸乙酯法与传统的毒性更大的福尔克法。蒸煮和冷冻干燥均有效地保存了蓝贻贝中的必需氨基酸和脂肪酸。100克蒸煮蓝贻贝提供的必需氨基酸（EAA）占每日推荐摄入量的26.8±0.78%（苯丙氨酸）至54.9±1.66%（苏氨酸）。对于蒸煮冷冻干燥的蓝贻贝，所有EAA的摄入量均超过推荐摄入量，苏氨酸高达243%。100克的量还将提供271毫克二十碳五烯酸（EPA；20:5n-3）和220毫克二十二碳六烯酸（DHA；22:6n-3），从而满足成年人对n-3长链多不饱和脂肪酸的所需摄入量以及孕妇和哺乳期妇女的推荐摄入量。贻贝是不喂食的滤食性动物，与养殖大西洋鲑鱼相比，通常以全球变暖、富营养化和酸化来衡量，它们提供这些营养物质时的环境足迹要低得多。蓝贻贝也可以成为养殖大西洋鲑鱼的宝贵饲料成分。最后，结果表明乙酸乙酯法不适用于从蓝贻贝中提取脂质，因为其脂质产量仅为使用福尔克法时脂质产量的一半。
