Utilizing blue mussels (Mytilus edulis) as alternative protein source to be used as versatile functional ingredient for innovative food products

This work investigated blue mussel (Mytilus edulis) proteins as a sustainable alternative protein source for food applications. The main focus was on myofibrillar proteins (MPs), which play an important role in functional properties such as gelation and water-holding capacity.

Different purification methods were evaluated for their effects on protein yield, composition, solubility, and structure. Prewashing with distilled water followed by phosphate buffer and 0.1 M NaCl produced lighter protein powder with a 56% yield while preserving native protein folding. Without prewashing, the yield increased to 64%, but the protein powder was darker.

Blue mussel meat was also investigated as a raw material for surimi production. The effects of washing frequency, temperature, and pH were systematically evaluated. One washing step resulted in the highest protein concentration (53%), yield (40%), and water-holding capacity (57%). Washing at 4–10°C and neutral pH was identified as the most suitable condition for sufficient purification while maintaining product quality.

To reduce the salt required for myofibrillar protein solubilization and gel formation, ultrasonication was applied to produce low-salt mussel surimi. Increasing sonication amplitude and duration improved protein solubility, reduced particle size, modified protein structure, and enhanced water-holding capacity and gel strength. Treatment at 90% amplitude for 60 min enabled surimi containing 1% NaCl to achieve better water-holding capacity than the conventional 3% NaCl formulation.

Overall, the study demonstrates the potential of blue mussel meat as a sustainable protein source and shows that optimized extraction, washing, and ultrasonication can support the development of high-quality, low-sodium protein ingredients for food applications.