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The purpose of this paper is to assess the impact that the free trade agreement between the European Union (EU) and Chile and its resulting dismantling of tariffs has had on the mussel cultivation industry, particularly in Galicia. Specifically, the authors examine how trade liberalisation has affected the mussel farming industry.

The authors aim to observe the general panorama of both the evolution of production, distinguishing between fresh and industrial usage, and the evolution of prices at source depending on destination (fresh or industrial in the period 2003-2012). In order to analyse the relationships between different agents of the value chain, Porter’s model has been used as a reference.

There is a loss of competitiveness in the mussel farming-production sector following the liberalisation agreement of 2006 and huge bargaining power of the processing sector vs the production sector.

There is an opportunity to implement traceability programmes and develop a more differentiated product. In addition, it is profitable to promote Galician mussels through generic advertising and promoting exports.

There is a lack of empirical studies about the impact that the new free trade agreement between the EU and Chile has had on the Spanish mussel industry. Particularly, the study analyses economic repercussions, managerial implications and new challenges stemming from the new context of trade liberalisation.

Lead user experiments are increasingly applied in food-related innovation. The purpose of this paper is to: first, experiments should excavate new recipes, production processes and narratives for mussels with a specific regional origin and connotation. Second, the study should test a lead user set-up and investigate the commitment and potential benefits, not only for future mussel producers but also for the lead users themselves.

This study organized and evaluated a lead user experiment involving eight chefs and other food experts.

The experiment was successful in the sense that the lead users activated a considerable combinatory knowledge ability and creativity, and they could address issues of wider regional branding significance and contribute with catching narratives. The lead users found the experiment beneficial on several dimensions, providing the opportunity to reflect and undertake tests under respectfully inquisitive observation of others, and they also appreciated the opportunity openly to expose their own professionalism on various media that were organized as ingredients in this experiment.

The study accentuates the applicability of lead user experiments as supplements or alternative to other ways of informing product development processes and demonstrates a practical method.

The study contributes to the increasing methodological evidence in the field of lead user-based innovation and scrutinizes the issues in a wider food industry context.

The aim of this work was to study the effect of the different temperatures on drying kinetics and quality parameters of vacuum oven-dried mediterranean or black mussel (Mytilus galloprovincialis) specimens.

Drying process was performed at 50, 60 and 70 °C and a vacuum drying pressure of 0.1 kPa. The proximate composition analysis was done. Drying rates of the mussels were computed. Mathematical modeling was carried out. Effective moisture diffusivity, activation energy and total energy consumption were calculated. Color measurement was conducted.

Drying took place entirely in the falling rate period. The obtained results indicated that the drying air temperature has a remarkable influence on the moisture content and drying rate. Drying resulted in a significant increasing of protein and fat content. The D_eff values ranged from 1.44 × 10⁻⁹–3.23 × 10⁻⁹ m²/s, with the activation energy 4.47 kW kg⁻¹. The Alibas model is the most proper model to define the drying curves. This method provided high energy efficiency and quality in dried products.

Fresh mussels grown in Eceabat location were used as the study sample. In the drying process, 50, 60, 70 °C temperatures and 0.1 kPa pressure was used. These are the limitations of the research.

This work is the first to report the influence of vacuum oven drying on the color changes and drying kinetics of black mussels.

This study was performed to determine the microbial quality of stuffed mussels and to discuss the microbiological quality criteria of ready‐to‐eat (RTE) foods defined in the Turkish Food Codex (TFC).

Stuffed mussel (Midye Dolma), which can be classified as RTE foods, made from mussel and rice, cooked separately then put together in the shell, is commonly consumed in Turkey. This special food might be an important source of microorganisms especially pathogen bacteria because of preparation and serving process. During the period of March‐October 2006, a total of 168 stuffed mussel samples were collected randomly from restaurants, buffets and street sellers located in Istanbul and analysed some microbiological parameters.

Coliforms were detected in 130 (77.38 per cent), Escherichia coli in 37 (22.02 per cent), Staphylococcus aureus in 40 (23.80 per cent), Bacillus cereus in 65 (38.69 per cent), yeast and moulds in 147 (87.50 per cent) and sulphite‐reducing anaerob bacteria in 61 (36.30 per cent) stuffed mussel samples, respectively. Total aerobic bacteria count (TAB) was between 1.0 × 10² and 3.2 × 10⁷ CFU/g. No Salmonella spp. was detected in analysed samples.

This is the first comprehensive study to provide information on the microbiological quality of stuffed mussels sold in Istanbul, Turkey. This information is important in the determination of measures that can be taken to control the safety of these cooked or prepared foods.

The increase in seafood trade in recent years motivates more detailed studies of different species, as well as evaluation of the nutritional quality of their lipid content. Thus, the purpose of this paper is to evaluate the fatty acid composition, especially the concentrations and fractionation of omega‐3 essential fatty acid in classes of mussels (male and female), oysters, squid, and octopus captured on the south coast of Brazil.

Fatty acid methyl esters were prepared by methylation of total lipids and were separated by gas chromatography. Quantification of LNA, AA, EPA, and DHA was done against tricosanoic acid methyl ester as an internal standard. Total lipids were fractionated into neutral lipids and polar lipids by classical column chromatography.

The results of this study were as follows: the female mussel had the highest lipid content (3.52 per cent), followed by the male mussel (2.70 per cent), squid (1.05 per cent), octopus (0.79 per cent), and oyster (0.62 per cent). The samples that had the highest percentages of EPA and DHA in their lipid fraction were the female mussel and squid, respectively. The species belonging to the Bivalvia class (mussels and oysters) showed a predominance of PL, while those belonging to the cephalopods class (octopus and squid), showed a predominance of NL. The n‐6/n‐3 and polyunsaturated fatty acid/saturated fatty acids ratios of all samples analyzed were in accordance with the recommendations. The female mussel had the highest concentration of EPA+DHA omega‐3 fatty acids, corresponding to 1,064.63 mg EPA+DHA 100 g⁻¹ of the sample. So, the consumption of mussels caught off the southern coast of Brazil provides the omega‐3 essential fatty acids.

This paper provides important data concerning lipid quality of seafood caught off on the south coast of Brazil.

Purpose – Scientific studies have shown that the coastal zone is one of the regions showing great vulnerability to the impacts of global environmental change. For the region, impacts that may directly affect the economy and daily life of the communities of coastal municipalities were predicted. It occurs from phenomena, e.g. temperature rise, sea level rise, salinity, acidification of the seas and extreme events.

Methodology/approach – The mariculture labourers and artisan fishers from the Cocanha beach (Caraguatatuba city, north coast of the state of São Paulo), a lookout group, are the first persons to perceive the environmental change impacts in their daily contact with natural resources. Thus, the aim herein was to (a) verify their perception on the amount and quality of mussels and fish catch and (b) if such changes could be related to global environmental changes. In order to do so, semi-structured interviews with this social group were conducted in November 2009–February 2011 and codified by using the NVIVO8 software.

Findings – The results indicated a decrease in fish stocks and, according to interviewees, such decrease was tied in with changes in fishing, in climate, and in beach landscape. Moreover, the category related to increased water temperature was highly significant, since the fishing and mariculture activities are directly influenced by this factor.

Research limitations – The perception evaluation through interviews with artisanal fishermen and shellfishermen implies that many subjective aspects are present, as well as the role of the media that has published significant information on climate change in the contemporary world.

Originality/value of paper – There are few studies that present these perspectives; however, the authors believe that it is possible, while recognising the possible limitations of the method, to recognise something that is already perceived by the community and may help to evaluate the reality they face and to contribute actually to the construction of future public policies.

This paper aims to investigate the use of calcined mussel shell (CMS) ash–cement mix in concrete that is found to increase the concrete resistance against carbonation.

The deposited ash from the calcination of the mussel shells at 1000°C was used to replace the ordinary Portland cement at 5 and 7 per cent of the cement weight. The test results from the control concrete specimens were compared to the test results from the experimental concrete specimens to analyse the effects due to the said replacements. Carbonation was carried out naturally in the environment where the concentration of the carbon dioxide gas was at 0.03 per cent, the relative humidity of 65 per cent and the temperature of 27°C for a maximum period of 120 days. Measurement of carbonation depth was taken in accordance to the BS EN 13295: 2004. The carbonation resistance of the concrete was assessed based on the degree of compliance with the common design life requirement of 50 years. The filler effect from the CMS was verified using the capillary absorption test (ASTM C1585: 2013) and the electron microscope.

Experimental concrete specimens containing 5 and 7 per cent of the CMS ash demonstrated better carbonation resistance compared to the control concrete specimens with a minimum attainable design life of 56 years which can reach a maximum of 62 years. Capillary absorption test results indicated that the concrete pores have been effected by the said filler effect and visual observation from the electron microscope confirmed, solidifying the statement.

The CMS ash is proven to contribute to the concrete’s resistance against carbonation. Also, the CMS ash is synthesized from waste materials which have contributed to the application of the green material in the concrete technology.

The purpose of this paper is to study the interaction of main marine organisms on localized corrosion of 316L stainless steel in the Dalian Sea area.

The steel plate was immersed in the Dalian Sea area for nine months to observe the biofouling and localized corrosion. The local potential distribution on the steel plate covered by marine organisms was measured. The local electrochemical measurements were performed to facilitate understanding the interfacial status under different biofouling conditions. The local surface morphologies and corrosion products were characterized.

The localized corrosion of stainless steel is mainly induced by the attachment of barnacles on the steel. The mussels have no influence on the localized corrosion. The cover of sea squirts could mitigate the localized corrosion induced by barnacles. Both crevice corrosion and pitting corrosion were found beneath the barnacle without the covering of sea squirts. The pitting damage was more serious than the crevice corrosion in the Dalian Sea area. The probing of sulfur element indicates that the potential growth of sulfate-reducing bacteria at barnacle center.

The above findings revealed that the interaction of marine organisms has significant influences on the localized corrosion of stainless steel. The influences of macro-fouling and micro-fouling on localized corrosion are discussed.

The purpose of this article is to identify the drivers for, and barriers to, the adoption of assurance systems in a range of agri‐food value chains that will allow the design of better, more appropriate‐for‐the‐task assurance systems that are more likely to be fully utilised by value chain members.

Semi‐structured interviews were used to collect a snapshot of the knowledge, attitudes, skills and aspirations (KASA) of value‐chain members with regard to assurance systems in fruit (cherries), seafood (mussels) and red meat (lamb). Responses were grouped by KASA characteristic for qualitative analysis. The nature of the dairy industry necessitated the use of a desktop review of the food‐safety assurance system.

The actual drivers for, and barriers to, adoption varied with the industry studied but included the requirements of domestic and export market customers, realistic appreciation of risk, mandatory schemes, the influence of other value chain members, financial incentives and external influences. The major barrier to the adoption of assurance systems was the perception that the costs of such an assurance system outweigh its benefits.

This study was purely qualitative and covered only one value chain within each of three industries with a desktop review in a fourth industry.

A suite of drivers that includes financial incentives results in more effective adoption of assurance systems than a single driver such as market access.

The observations could lead to a series of design principles for the development and deployment of agri‐food assurance systems.