Proximate and FA composition of smoked SA Black mussel (Choromytilus meridionalis)

Choromytilus meridionalis, commonly known as the black mussel, is native to Southern Africa. There is currently limited information on the nutritional and proximate composition (i.e. moisture, protein, fat, ash, and carbohydrate content) of C. meridionalis, as well as the effects of heat treatment on the nutritional quality. Hence, this study aimed to determine the effects of hot-smoking on the proximate and fatty acid composition of C. meridionalis. The result data obtained in this study can assist in evaluating the effects of the application of preservation strategies on the quality and quantity of nutrients in a ready-to-eat processed mussel products. It will also help in determining the commercialisation potential of the South African mussels while encouraging continued aquaculture to sustain production.