Estabilidade físico-química e mercado do mexilhão (Perna perna) cultivado em Ubatuba - SP

Abstract

This research work consisted of characterizing Perna perna mussel as a food in terms of its physicochemical stability, nutritional value and consumption. Specimens of the mussel were collected from three sites off the northern coast of the state of São Paulo, namely Barra Seca, Engenho da Almada and Costão do Cedro. The centesimal composition (humidity, crude protein, carbohydrates, lipids and ash), caloric value, pH and total basic volatile nitrogen were determined. A market study was also carried out based on a nonstructured questionnaire distributed to local tradesmen and consumers. The chemical constituents of the mussels were found to vary according to the season and their site of origin. These mussels are a source of protein (9.1 g.100 g-1) with a low lipid (1.1 g.100 g-1) and calorie content (72.7 Kcal.100 g-1). The specimens displayed physicochemical stability for 4 days at a temperature of 10°C (±1), as evidenced by the physical and chemical results, which were noncorrelated. In general, businesses prefer to purchase shucked mussels and there was a higher demand for the product in the form of vinaigrette sauce. The consumer evinced unfamiliarity with the product, indicating the need for marketing efforts to promote it.