Unlocking the potential of shellfish biomass: refining protein extraction from Baltic blue mussels for sustainable food applications

Exploiting the underutilised biomass of the Baltic Blue Mussel, <i>Mytilus edulis</i> and <i>Mytilus trossulus</i> hybrid offers a promising avenue for strengthening the economic potential of aquaculture in the Baltic Sea region. This study describes the optimisation of a novel meat extraction technique to address the unique low salinity challenges of the region. The method involves a sequence of procedures, initiated by thawing and desalting via freshwater rinsing to reduce salt content, followed by mechanical disruption. The decantation stages were carefully designed, including the use of citric acid to neutralise off-flavours, thereby improving the sensory profile of the product—a critical determinant of consumer acceptance. Process refinement resulted in a significant increase in meat extraction from an initial 7.62 to 12.06%, with autumn harvests proving superior in both quantity and sensory quality. Further processing steps, including stirring, boiling, centrifugation, and iterative drying, calibrated the moisture content and produced a highly pure, fine, and homogeneous mussel powder. This comprehensive approach highlights the potential for a scalable, efficient, and economically viable extraction method that could make a significant contribution to the regional seafood industry. The new method developed will allow us to get more meat out of small Baltic blue mussels and reduce the muddy taste. It could make mussel farming more profitable in places where it has been difficult before.