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... of mussels for SMEs in the European mussel industry. This power point and videos were presented by Sara Barrento during the Association of Scottish Shellfish Growers 2012 in Oban. In 2011 several mussel farmers were interviewed in Scotland, Ireland and Norway. This presentation addresses two questions raised by the mussel farmers:
1) Can oxygen be maintained above 5 mg/L at flows lower than 6500 L/h?
2)Transport with ice: What is the temperature inside mussels?
There are two videos the first video is on slide 34 and the caption is as follows Mussels can survive for extended periods out of water and can be traded for human consumption as live animals. Usually mussels are transported live without water. However, when exposed to air, mussels gape in an attempt to maintain oxygen levels. Gaping occurs when mussels are out of water and is basically the opening of the valves. In this video it can be seen that mussels gape intermittently, and the smaller mussels gape more often, loosing more water than bigger mussels. The footage was taken during a 48 h period, the dark images correspond to the night period. Mussels were kept out of the water in a temperature controlled room set to 18 degrees Celsius. The temperature was chosen because everything happens faster at higher temperatures. The same type of response was shown at 5 degrees, but instead of capturing images during 48 h, the time is then extended to one week, which further demonstrates the importance of keeping low temperatures.
The second video is on slide 35 and the caption is as follows: this video shows mussels in an aquarium that were given green microalgae. Mussels start filtrating immediately and at the same time it can be seen that mussels release pseudofaeces. Quite often the mussel foot comes out from the valves and extends. This video is ideal to show how fast mussels filtrate and the importance of filtration during depuration. Many physiological events can be explained and introduced with these images.
These videos were supported by The European Commission through the Collaborative Research Project ''MusselsAlive : Development of best Practice and new technology for grading, handling, transportation, conditioning and storage of mussels for SMEs in the European mussel industry".