The mussels re-immesion (Mytilus galloprovincialis) represents a method of mussel farming developed in the Italian peninsula aimed at improving the quality and health aspects of the product imported from Spain, especially in the period between October and April. This consists in the immersion of Spanish ripe mussels in Italian waters, in order to raise their organoleptic profile and the value perceived by the consumer. Indeed, Spanish mussels hardly meet the needs of the Italian consumer, as they are generally considered of inferior quality. The study elaborated investigates the sensory perception of the consumer of the re-immersed Spanish mussel compared to the mussel farmed entirely in the northern Adriatic Sea. The experimental plan includes biometric analyses (weight and yield) and two sensory analyses, a consumer test expressed on a hedonistic scale, from 1 (extremely unpleasant) to 9 (extremely pleasant), aimed at identifying the consumers’ preferences and a panel test (duo-trio test), designed to identify any sensory differences between the two different types of mussels. Shape biometries showed significantly larger dimensions in re-immersed Spanish mussels compared to Italian mussels (L 6.54 vs 5.93). Similarly, the weight tests reported higher values for the re-immersed mussels than the Italian ones; however, the calculation of yields shows an inverse trend, as the Italian sample has a higher edible fraction on the whole weight. Sensory analyses, on the other hand, allowed the parameterization of the consumer's perception of mussels belonging to the two different origins. The consumer test revealed a strong preference of users towards Italian mussels, who expressed a considerably greater degree of appreciation and propensity to purchase the Italian product compared to the re-immersed product. The panel test, however, demonstrated that the Italian mussel is characterized by high recognizability compared to the re-immersed Spanish mussel; in fact, almost the entire panel was able to recognize the difference between the two types considered. The results obtained provided useful indications regarding the effectiveness of the re-immersion practice, guiding the commercial operators of the supply chain in the choices of procurement and purchase of mussels in different seasons.
La pratica di reimmersione dei mitili (Mytilus galloprovincialis) rappresenta una forma di mitilicoltura sviluppatasi nella penisola italiana volta a migliorare aspetti qualitativi e igienico-sanitari del prodotto allevato importato dalla Spagna, in particolare nel periodo tra ottobre ed aprile. Questa consiste nell’immersione di mitili maturi di origine spagnola in acque italiane, in modo da elevarne il profilo organolettico e il valore percepito dal consumatore. I mitili spagnoli, infatti, soddisfano difficilmente le esigenze del consumatore italiano, in quanto generalmente considerati qualitativamente inferiori. La presente tesi indaga la percezione sensoriale del consumatore del mitilo spagnolo reimmerso rispetto al mitilo allevato interamente nel Mar Adriatico settentrionale. Il piano sperimentale include analisi di carattere biometrico (forma e resa) e due analisi sensoriali: un consumer test espresso in scala edonistica, estesa da 1 (estremamente sgradevole) a 9 (estremamente gradevole), finalizzato a individuare la preferenza dei consumatori e un panel test (test duo-trio), orientato a identificare eventuali differenze sensoriali tra le due differenti tipologie di mitili. Le biometrie dei mitili hanno evidenziato dimensioni significativamente maggiori nei mitili spagnoli reimmersi rispetto ai mitili italiani (lunghezza 6,54 vs 5,93; P<0,001). Similmente, anche il peso ha mostrato valori superiori per i mitili reimmersi rispetto a quelli italiani; tuttavia, il calcolo delle rese mostra una tendenza inversa, in quanto il campione italiano presenta una frazione edibile maggiore sul peso intero. Le analisi sensoriali, d’altra parte, hanno valutato la percezione del consumatore dei mitili afferenti alle due diverse origini. Il consumer test ha rivelato una spiccata preferenza da parte degli utenti verso i mitili italiani, i quali hanno espresso un grado di apprezzamento e una propensione all’acquisto del prodotto italiano significativamente maggiore rispetto al prodotto reimmerso. Il panel test invece ha dimostrato che il mitilo italiano è contraddistinto da un’elevata riconoscibilità rispetto al mitilo spagnolo reimmerso; infatti, quasi la totalità del panel è stata in grado di riconoscere la differenza tra le due tipologie considerate. I risultati ottenuti hanno fornito indicazioni utili circa l'efficacia della pratica della reimmersione, guidando gli operatori commerciali della filiera nelle scelte di approvvigionamento e acquisto dei mitili nelle diverse stagionalità.
Reimmersione di Mytilus galloprovincialis: il caso dei mitili spagnoli
MATTESSICH, MARTINA
2022/2023
Abstract
The mussels re-immesion (Mytilus galloprovincialis) represents a method of mussel farming developed in the Italian peninsula aimed at improving the quality and health aspects of the product imported from Spain, especially in the period between October and April. This consists in the immersion of Spanish ripe mussels in Italian waters, in order to raise their organoleptic profile and the value perceived by the consumer. Indeed, Spanish mussels hardly meet the needs of the Italian consumer, as they are generally considered of inferior quality. The study elaborated investigates the sensory perception of the consumer of the re-immersed Spanish mussel compared to the mussel farmed entirely in the northern Adriatic Sea. The experimental plan includes biometric analyses (weight and yield) and two sensory analyses, a consumer test expressed on a hedonistic scale, from 1 (extremely unpleasant) to 9 (extremely pleasant), aimed at identifying the consumers’ preferences and a panel test (duo-trio test), designed to identify any sensory differences between the two different types of mussels. Shape biometries showed significantly larger dimensions in re-immersed Spanish mussels compared to Italian mussels (L 6.54 vs 5.93). Similarly, the weight tests reported higher values for the re-immersed mussels than the Italian ones; however, the calculation of yields shows an inverse trend, as the Italian sample has a higher edible fraction on the whole weight. Sensory analyses, on the other hand, allowed the parameterization of the consumer's perception of mussels belonging to the two different origins. The consumer test revealed a strong preference of users towards Italian mussels, who expressed a considerably greater degree of appreciation and propensity to purchase the Italian product compared to the re-immersed product. The panel test, however, demonstrated that the Italian mussel is characterized by high recognizability compared to the re-immersed Spanish mussel; in fact, almost the entire panel was able to recognize the difference between the two types considered. The results obtained provided useful indications regarding the effectiveness of the re-immersion practice, guiding the commercial operators of the supply chain in the choices of procurement and purchase of mussels in different seasons.File | Dimensione | Formato | |
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https://hdl.handle.net/20.500.12608/54048