1. Zhelyazkov

Department of Animal Husbandry – Ruminants and animal product technologies, Faculty of Agriculture, Trakia University, Students campus, 6000 Stara Zagora, Bulgaria

(Manuscript received 1 April 2026; accepted for publication 1 June 2026)

*e-mail: georgi_ij@abv.bg

 Abstract. The aim of this review was the analyze of the available literature data on the qualitative characteristics of mussel meat harvested from the Black Sea, with an emphasis on its nutritional value. The most commercially important bivalve mollusc species in the Black Sea are Mytilus galloprovincialis, Chamelea gallina, and Donax trunculus. This review summarizes data on the chemical composition of the meat, its fatty acid and amino acid profiles, and its technological characteristics. The results for Mytilus galloprovincialis show that the meat contains high levels of protein, essential amino acids, polyunsaturated fatty acids (EPA and DHA), vitamins A, D3, and E, and minerals, and low levels of lipids and carbohydrates. Water-holding capacity and cooking losses, on the other hand, are relatively stable. Refrigerated storage for a short time can reduce losses during thermal processing. The range of the n-6/n-3 ratio is from 0.06 to 2.23, which is favorable for human nutrition. The macronutrient composition of C. gallina and D. trunculus is similar, but C. gallina has a higher content of essential amino acids. The Black Sea is a rich source of three mussel species that are both safe and functional foods, offering potential health benefits.