Mussels
Mytilus GalloprovincialisMussels
- Scientific name: Mytilus Galloprovincialis
- Sales name: Cozze
The mussel is a bivalve mollusc with an elongated oval shell, generally black in colour, with white or orange colored meat. The common size is 5-8 cm, the valves are rounded, equal, almost triangular in shape and have thin concentric striations. The body of the mussel is soft, completely covered by the lobes of the mantle. Reproduction occurs at the end of winter and in autumn, when the waters reach 15°C. The valves close thanks to a narrow and elongated elastic ligament, brownish in color.
| Origin | Italy and Spain |
|---|---|
| Fishing season | from May to September |
| Fishing gear | manual harvesting |
| Packaging | 1, 5, 10 kg net |
|---|---|
| Commercial size | 5 cm for caught mussels |
| Storage | temperature between +2° and +6° C for live and viable product. |
Chemical parameters provided for by Reg. (EC) 1881/06
| Lead | 1.5 mg/kg fresh weight |
|---|---|
| Cadmium | 1 mg/kg fresh weight |
| Mercury | 0.5 mg/kg fresh weight |
Biotoxicological parameters required by Reg. (EC) 853/04
| PSP (Paralytic Shellfish Poison) | 800 µg/kg |
|---|---|
| ASP (Amnesic Shellfish Poison) | 20 mg/kg of Domoic acid |
| Ac. Okadaico, dinophysis toxins and pectenotoxins | 160 µg of Okadaic acid equivalents/kg |
| Yessotoxins | 1 mg of Yessotoxins equivalents/kg |
| Azaspiracids | 160 µg of Azaspiracid equivalents/kg |
Microbiological parameters provided for by Reg. (EC) 2073/05:
| E. coli | n=5 c=1 m=230 MPN/100g M=700 MPN/100g |
|---|---|
| Salmonella | absent in 25 g |
Odour: characteristic marine
Appearance: regular
Colour: dark brown, purple, black
Meat: marine flavour
Energy value: 84 kcal
Proteins: 11.7 g
Carbohydrates: 3.4 g
Fats: 2.7 g
*Data source INRAN (National Research Institute for Food and Nutrition)< /small>
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