1. F F F
(Perna viridis Linnaeus., 1758) F
Seasonal Changes in Physical characteristics, Chemical composition and Fatty acid profiles of
Green Mussel (Perna viridis Linnaeus., 1758)
1 *1 1 2 3
F F F
Suwat Netjaroen,1 Pattama Ratana-arporn,*1 Wanwimol Klaypradit,1
Suriyan Tunkijjanukit2 and Alongot Intarachart3
F
F F F
F (Perna viridis Linnaeus., 1758) F F
F F F F F
F F F 14 F F
F F (polyunsaturated fatty acid; PUFA) F
F eicosapentaenoic acid (EPA) docosahexaenoic acid (DHA)
palmitic acid (C16:0) F
F DHA F F F F EPA F
F FF F F PUFA F F
EPA DHA F F F F F F
F
ABSTRACT
The purpose of this study was to investigate physical characteristics, chemical compositions
and fatty acids profiles of green mussel (Perna viridis Linnaeus.,1758) harvested from different
seasons. It was found that in rainy and summer season, green mussel had significantly higher size
and meat weight as well as lipid and carbohydrate content than those in winter. Fourteen fatty acids
were identified and polyunsaturated fatty acids (PUFA) were dominant. Eicosapentaenoic acid (EPA)
and Docosahexaenoic acid (DHA) constituted as the second predominant fatty acid, which palmitic
acid (C16:0) was the major fatty acid in green mussel. DHA content in mussel harvested in rainy
season and summer was significantly higher than that in winter while the EPA content was highest in
summer. This study demonstrated that green mussel could be considered as a good source of EPA
and DHA which are beneficial for human health. Green mussel in summer and rainy season are
healthy and nutritious.
Keywords: mussel, chemical compositions, season, fatty acid profiles, EPA, DHA
*
E-mail address: ffispmr@ku.ac.th
1 2 3
F F F
1
Fishery Products Dept., Marine Science Dept., Sriracha Fisheries Research Station, Faculty of Fisheries, Kasetsart University.

2. F F F F
F F F
F F F ( F , 2536)
2548 F F( ) F 2.7 F F
714.2 F ( F F , 2548) F F F
F F FF F F F ( , 2535)
F F F F F F
(polyunsaturated fatty acid; PUFA) F F EPA DHA (Chan et al., 2004;
McLean and Bulling, 2005; Li and Sinclair, 2007) F F (Phytoplankton)
F EPA DHA F F F F
F F (Taylor and Savage, 2006;
Orban et al., 2002) F PUFAs F EPA DHA F F F
F F F F (thrombosis)
F F F
F (Dyerberg, 1986; Nettleton, 1995)
F F F F
F EPA DHA 6.70-6.71 21.60-23.73 / 100
(Klaypradit, et al.,2008) F F Porphyra sp., Undaria
pinnatifida Hizikia fusiforma PUFA (31.8-74.7%
) (Dawczynski et al., 2007) F F F F
F F F F
F F F (Perna viridis Linnaeus., 1758)
F F F
F
1. F F
F (Perna viridis Linnaeus., 1758)
F F ( 6-8 ) F 2
F 2550 2551 F F (
) F ( ) ( )
F F F
40 F
F -18 F F

3. 2. F
F 2 F APHA, AWWA and WEF (2000) F F
F F F
F
3. F
3.1 Bligh Dyer (1959)
F 5 ± 0.01 F F : (1:2) 15
C23:0 methyl ester F F 1 F 100
7,000-8,000 / 10 F F
F F F F
3.2 F Holub Skeaff (1987)
F F F F 3.1 F F F F F
6 F F 2 F F 80
14-16 F F F F
F F F F 2 F F
1 F F F 2
F F F F F F F F 200 F F F F
4. F F
F F F gas chromatography (GC-17A, Shimadzu, Japan)
F DB-WAX column 30 F F F 0.25 F F
injection port detector 240 F 1-2 F F
F (carrier gas) F F 50 / F
retention time (internal standard)
(menhaden oil) F F AOCS (1997)
5. F F F
F F F 1 F F AOAC (2000) F F
F F F F
6. F F
F F
(Completely Rondomized Design) F F
F F Duncan s New Multiple Range Test (DMRT)

4. F
1. F
F F
( 1)
F
F F F F 24-32
F F 24-31 ppt F F
F F F 25-30 25-33 ppt ( F , 2536) F
F F F F F F
( , 2541) F F
F
Table 1 Characteristics of seawater from Green mussel culture at Sriracha, Chonburi Province
Characteristics of Winter Summer Rainy
seawater Range Mean ± SD Range Mean ± SD Range Mean ± SD
Temp. ° C 24.20-28.20 27.05± 1.16 29.20-32.30 30.48± 0.99 28.60-30.30 29.63± 0.62
Salinity (ppt) 31.00-32.00 31.67± 0.28 29.90-32.30 31.22± 0.68 21.80-29.00 24.17± 2.84
Transparency (m) 1.10-3.10 2.27± 0.52 1.10-2.10 1.69±0.30 1.50-3.80 2.18±0.61
Depth (m) 3.50-5.50 4.48± 0.51 2.30-4.60 3.55±0.59 2.70-4.20 3.54±0.43
* Values are means of eight replicates (n=8) ± standard deviation.
F( 2) F F
F F
F (F 1) F F
F F F F F
F F F (Chaetoceros spp.) F
F( , 2545) F F F F
F ( 3) F F F
F F F F F
2 F F F F 2-3 3-4 F F
F F F F F
F F F F F
F 2 F F F(
) F ( )( F , 2536)

5. F F F F F F
F F F F (gonad) F (Li et al, 2007;
Mclean and Bulling, 2005) F F F F F
F FF F F F F
F F F F
F F F F F
Table 2 Physical characteristics of the Green mussel (Perna viridis Linnaeus., 1758)
Physical Winter Summer Rainy
characteristics Range Mean ± SD Range Mean ± SD Range Mean ± SD
Width (cm) 1.50-2.60 2.06±0.24c 1.85-2.71 2.22±0.24b 2.00-2.70 2.35±0.19a
Length (cm) 6.50-9.50 7.87±0.71 b 6.70-9.50 7.96±0.83 b 7.60-10.20 8.60±0.61 a
Height (cm) 2.80-3.82 3.32±0.23 a,b 2.40-3.94 3.25±0.28 b 3.00-3.90 3.40±0.18 a
Individual
20.12-42.39 28.49±5.80 a,b 15.25-48.60 27.05±9.11 b 21.64-44.60 30.74±5.78 a
weight (g)
Meat weight (g) 4.15-12.53 6.89±2.06 c 5.98-16.06 9.47±2.65 b 8.83-20.11 12.53±2.89 a
Yield meat (%) 17.43-31.94 27.27±4.85 c 19.96-56.79 35.02±7.50 b 33.64-57.39 40.76±5.26 a
* Mean ± standard deviation (n=40).
* The same letter within the same row indicates non-significant difference (p > 0.05), and different
letters indicate significant differences (p < 0.05)
Table 3 Chemical compositions of the Green mussel (Perna viridis Linnaeus., 1758)
(wet weight basis)
Chemical composition Winter Summer Rainy
Moisture 82.79±1.42 a 80.95±2.72 a,b 79.73±0.26 b
Protein ns 13.38±0.50 12.22±1.66 11.98±1.48
Lipid 0.71±0.06 b 1.78±0.44 a 1.50±0.06 a
Carbohydrate 1.55±0.94b 3.33±0.66 a 4.81±0.76 a
Ash 2.56±0.05 a 1.68±0.21 c 1.94±0.10 b
* Values are means of six determinations (n=6) ± standard deviation.
* The same letter within the same row indicates non-significant difference (p > 0.05), and different
letters indicate significant differences (p < 0.05), ns: non significant.

6. 2. F F
F F F 4
F 14 F palmitic acid; C16:0
F F (saturated fatty acid; SFA) F
(monounsaturated fatty acid; MUFA) F F (polyunsaturated fatty
acid; PUFA) F PUFA F F SFA MUFA
F SFA F PUFA F
Table 4 Fatty acid content (milligram per gram) in the Green mussel (Perna viridis Linnaeus., 1758)
Fatty acid Winter Summer Rainy
C14:0 10.47±2.09 b 10.80±2.38 b 12.87±4.37 a
C16:0 41.16±4.50 b 45.71±5.78a b 47.50±12.37 a
C18:0 8.18±1.94 b 8.39±2.11 b 11.45±5.11 a
Total SFA 59.81±4.71 a 64.91±6.82 a b 71.83±19.11 b
C14:1 0.99±1.06 b 1.98±0.72 a 0.59±0.08 b
C16:1 n-7 ns 19.06±4.05 21.43±6.43 21.17±4.82
b a
C18:1 n-9 10.45±3.87 13.80±2.87 9.43±1.93 b
C18:1 n-7 6.15±2.07 a 6.79±1.93 a 4.14±2.26 b
C20:1 6.68±2.47 b 6.62±1.71 b 10.31±2.31 b
C22:1 8.38±2.67 b 12.40±4.78 b 8.42±2.80 a
Total MUFA 51.72±8.42 b 63.02±10.11 a 54.06±8.06 b
C18:2 3.15±1.57 a 2.81±0.63 a 2.17±0.83 b
C18:3ns 2.32±1.57 2.12±0.70 2.40±0.54
C20:4 (ARA) 14.43±4.00 a 14.94±3.99 a 7.05±2.26 b
C20:5 (EPA) 26.34±6.22 b 37.13±9.61 a 28.02±7.82 b
C22:6 (DHA) 19.25±4.36 b 28.49±5.16 a 30.48±6.35 a
Total PUFA 65.69±13.62 b 85.48±11.08 a 70.73±11.62 b
* Values are means of 12 determinations ± standard deviation. SFA, saturated fatty acid; MUFA,
monounsaturated fatty acid; PUFA, polyunsaturated fatty acid.
* The same letter within the same row indicates non-significant difference (p > 0.05), and different
letters indicate significant differences (p < 0.05), ns: non significant.

7. F PUFA eicosapentaenoic acid; EPA (20:5, n-3)
docosahexaenoic acid; DHA (22:6, n-3) arachidonic acid; ARA (C20:4 n-6) EPA
DHA F palmitic acid F 26-37 19-30 /
F F F F
DHA F F F F EPA F F
(37.13 / ) F F F F F
F F F F F F F F
F( F , 2536) F (Chaetoceros spp.)
F EPA F ( , 2543) F F
PUFA F F F F F
F F F PUFA F F
F Taylor and Savage (2005) Mclean and Bulling (2005) F
PUFA F F F F EPA DHA
FF F F PUFA F F EPA DHA
F F F F F F F
F F PUFA F F EPA DHA F F
F F F F F F
F F F
EPA DHA F
F
. 2544. F .
, .
F F . 2548. F . . 2548. F
.F
F . 2536. F .F , .
F . 2536. .F ,F .
. 2541. F (Perna viridis Linnaeus) F
F F . F , .F

8. . 2543. F .
F , .F
. 2545. F F F F
.F F F F ,
.F
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