Micronization of Low-Salinity Baltic Sea Blue Mussels: Enhancing Whole-Biomass Utilization and Nutritional Viability
The micronization of low-salinity Baltic Sea blue mussels (<i>Mytilus edulis</i>/<i>trossulus</i>) was investigated as a novel valorisation pathway to eliminate the need for labor-intensive meat–shell separation. The small size of Baltic mussels poses a challenge for traditio...
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2025-04-01
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| author | Indrek Adler Jonne Kotta Kristel Vene |
| author_facet | Indrek Adler Jonne Kotta Kristel Vene |
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| description | The micronization of low-salinity Baltic Sea blue mussels (<i>Mytilus edulis</i>/<i>trossulus</i>) was investigated as a novel valorisation pathway to eliminate the need for labor-intensive meat–shell separation. The small size of Baltic mussels poses a challenge for traditional meat–shell separation. This study investigates micronization as an alternative processing approach to enhance biomass utilization while preserving functional and nutritional properties. This study assessed the feasibility of whole-mussel micronization, focusing on its impact on particle size distribution, grittiness, and the potential separation of meat and shell fractions post-processing. The results demonstrated that micronization at 4000 rpm resulted in a fine powder (<63 µm), significantly reducing grittiness. However, mild chalkiness was observed at higher concentrations (4% solution), highlighting the need for formulation adjustments. While it was expected to facilitate the separation of soft tissue from shell material, the results indicated that this remained impractical due to structural or compositional similarities at finer scales. A sensory evaluation of the whole-mussel powder assessed its texture and palatability, revealing its potential suitability for functional food applications. The findings highlight the potential of micronization as a resource-efficient and scalable processing method, enhancing the economic and environmental value of Baltic mussels in the food industry. |
| format | Article |
| id | doaj-art-4e4071b88fa14ae2ab52d1d3a06ae4e1 |
| institution | Kabale University |
| issn | 2410-3888 |
| language | English |
| publishDate | 2025-04-01 |
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| series | Fishes |
| spelling | doaj-art-4e4071b88fa14ae2ab52d1d3a06ae4e12025-08-20T03:47:54ZengMDPI AGFishes2410-38882025-04-0110519910.3390/fishes10050199Micronization of Low-Salinity Baltic Sea Blue Mussels: Enhancing Whole-Biomass Utilization and Nutritional ViabilityIndrek Adler0Jonne Kotta1Kristel Vene2Estonian Maritime Academy, Tallinn University of Technology, Kopli 101, 11712 Tallinn, EstoniaEstonian Maritime Academy, Tallinn University of Technology, Kopli 101, 11712 Tallinn, EstoniaSchool of Science, Department of Chemistry and Biotechnology, Tallinn University of Technology, Akadeemia tee 15, 12618 Tallinn, EstoniaThe micronization of low-salinity Baltic Sea blue mussels (<i>Mytilus edulis</i>/<i>trossulus</i>) was investigated as a novel valorisation pathway to eliminate the need for labor-intensive meat–shell separation. The small size of Baltic mussels poses a challenge for traditional meat–shell separation. This study investigates micronization as an alternative processing approach to enhance biomass utilization while preserving functional and nutritional properties. This study assessed the feasibility of whole-mussel micronization, focusing on its impact on particle size distribution, grittiness, and the potential separation of meat and shell fractions post-processing. The results demonstrated that micronization at 4000 rpm resulted in a fine powder (<63 µm), significantly reducing grittiness. However, mild chalkiness was observed at higher concentrations (4% solution), highlighting the need for formulation adjustments. While it was expected to facilitate the separation of soft tissue from shell material, the results indicated that this remained impractical due to structural or compositional similarities at finer scales. A sensory evaluation of the whole-mussel powder assessed its texture and palatability, revealing its potential suitability for functional food applications. The findings highlight the potential of micronization as a resource-efficient and scalable processing method, enhancing the economic and environmental value of Baltic mussels in the food industry.https://www.mdpi.com/2410-3888/10/5/199Baltic blue musselsmicronizationdried seafood powderssensory evaluationmicrobiological safetyfunctional food ingredients |
| spellingShingle | Indrek Adler Jonne Kotta Kristel Vene Micronization of Low-Salinity Baltic Sea Blue Mussels: Enhancing Whole-Biomass Utilization and Nutritional Viability Fishes Baltic blue mussels micronization dried seafood powders sensory evaluation microbiological safety functional food ingredients |
| title | Micronization of Low-Salinity Baltic Sea Blue Mussels: Enhancing Whole-Biomass Utilization and Nutritional Viability |
| title_full | Micronization of Low-Salinity Baltic Sea Blue Mussels: Enhancing Whole-Biomass Utilization and Nutritional Viability |
| title_fullStr | Micronization of Low-Salinity Baltic Sea Blue Mussels: Enhancing Whole-Biomass Utilization and Nutritional Viability |
| title_full_unstemmed | Micronization of Low-Salinity Baltic Sea Blue Mussels: Enhancing Whole-Biomass Utilization and Nutritional Viability |
| title_short | Micronization of Low-Salinity Baltic Sea Blue Mussels: Enhancing Whole-Biomass Utilization and Nutritional Viability |
| title_sort | micronization of low salinity baltic sea blue mussels enhancing whole biomass utilization and nutritional viability |
| topic | Baltic blue mussels micronization dried seafood powders sensory evaluation microbiological safety functional food ingredients |
| url | https://www.mdpi.com/2410-3888/10/5/199 |
| work_keys_str_mv | AT indrekadler micronizationoflowsalinitybalticseabluemusselsenhancingwholebiomassutilizationandnutritionalviability AT jonnekotta micronizationoflowsalinitybalticseabluemusselsenhancingwholebiomassutilizationandnutritionalviability AT kristelvene micronizationoflowsalinitybalticseabluemusselsenhancingwholebiomassutilizationandnutritionalviability |