Assessing novel acoustic freezing methods for bivalve seafood: Impacts on nutrient and tissue integrity in Mytilus edulis

Abstract

Effective preservation of nutrient-rich foods is vital to address global micronutrient deficiencies and reduce waste. This study compared conventional blast freezing with a novel acoustic freezing technology for their ability to preserve structural and nutritional quality in blue mussels (Mytilus edulis). Mussels, fortified or unfortified with vitamin A (retinol), were stored for 100 days at –20 °C. Assessments included gill tissue integrity, vitamin A retention, lipid composition, and iron content. Acoustic freezing better preserved gill cell structure than conventional freezing, while both methods-maintained retinol and iron levels. A binomial probability test revealed significant directional increases in fatty acid preservation under AF treatments, indicating improved lipid stability. Fourier Transformed Infrared Spectroscopy (FTIR) showed no treatment effects on lipid:protein or carbohydrate:protein ratios. Overall, AF demonstrated enhanced bivalve mollusc preservation by improved tissue integrity and lipid composition, offering a promising and scalable innovation to strengthen supply chains and support global food security.