The mussel is edible. What are mussels? An excerpt characterizing the Edible mussel

Plan:

Introduction

• 1 Spreading
• 2 Appearance, dimensions
• 3 Structure
  • 3.1 Differences from similar species
• 4 Ecological Features
• 5 Reproduction
• 6 Food

Introduction

Edible mussel(lat. Mytilus edulis) - a type of bivalve mollusk from the mussel family ( Mytilidae).

1. Distribution

Habitat: Widespread species. Inhabits the littoral and upper sublittoral zones of the Arctic and boreal seas of the Atlantic and Pacific oceans. It is found everywhere in the White Sea.

2. Appearance, dimensions

The maximum length of the shell reaches 7.7 cm with a height of 3.6 cm. The outer surface of the shell can be dark olive, dark brown and black with alternating dark and light stripes.

3. Structure

The mussel shell has a rounded triangular shape. The surface of the shell, especially in young specimens, is smooth and shiny, sometimes there are sparse radial rays and concentric growth lines. In large specimens, the shells are overgrown with hydroids, bryozoans, and balanuses and are destroyed by drilling sponges. The inside of the shells is mother-of-pearl. Imprints of the adductor muscles are visible on the inner surface of the shell. The imprint of the anterior muscle is small, elongated in the horizontal direction, and the imprint of the posterior muscle is large, round in shape.

A similar species is Modiolus modiolus. A clear distinctive feature of the species is manifested in the fact that in the mussel the crown and the front edge of the shell are combined, while in the modiolus the crown is shifted somewhat back from the front edge.

4. Ecological features

As a littoral organism, the mollusk is adapted to survive unfavorable conditions. During low tide or strong desalination, mussels tightly close the shell valves and make do with the reserves of sea water stored in the mantle cavity. They can survive in this state for up to several days. They easily tolerate significant fluctuations in salinity and sharp daily and seasonal temperature fluctuations. Most often, mussels settle in dense clusters (up to several hundred thousand specimens per square meter); it is very rare to find single individuals.

5. Reproduction

Mussels are dioecious, sexual dimorphism is not expressed. They become sexually mature after 2-3 years of life with a shell length of more than 1 cm. They spawn in the summer, the main spawning peak occurs in early July. The reproductive products are swept directly into the water, where fertilization and development of eggs occurs. The larvae develop in plankton for about a month, and then sink to the bottom and settle.

6. Food

Filtering sestonophage. The food is the smallest phyto- and zooplankton, detritus suspended in the water column. Food particles settle on the finely latticed gills, are filtered and transferred to the mouth. During feeding, the shell flaps are slightly open and the scalloped edges of the inlet and outlet siphons protrude outward. At the slightest irritation, the siphons are instantly drawn inward and the shell doors slam shut. In addition to active filtration created by the work of the ciliated epithelium of the gills, mussels can also take advantage of passive filtration during the flow. The edges of the siphons are installed in such a way that the mussel, without wasting energy, provides the necessary flow of water passing through the gills. This, apparently, explains the confinement of mussel banks to places with increased hydrodynamics of water.

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This abstract is based on an article from Russian Wikipedia. Synchronization completed 07/15/11 22:02:47
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Edible mussel

Edible mussel
Scientific classification
International scientific name
Mytilus edulis Linnaeus, 1758
Taxonomy on Wikispecies Images on Wikimedia Commons ITIS NCBI

Edible mussel(lat. Mytilus edulis) - a type of bivalve mollusk from the mussel family ( Mytilidae).

Spreading

Habitat: Widespread species. Inhabits the littoral zone (rocks, sand, silt) and upper sublittoral zone of the Arctic and boreal seas of the Atlantic and Pacific oceans. It is found everywhere in the White Sea.

Appearance, dimensions

The maximum length of the shell reaches 7.7 cm with a height of 3.6 cm. The outer surface of the shell can be dark olive, dark brown and black with alternating dark and light stripes.

Structure

The mussel shell has a rounded triangular shape. The surface of the shell, especially in young specimens, is smooth and shiny, sometimes there are sparse radial rays and concentric growth lines. In large specimens, the shells are overgrown with hydroids, bryozoans, and balanuses and are destroyed by drilling sponges. The inside of the shells is mother-of-pearl. Imprints of the adductor muscles are visible on the inner surface of the shell. The imprint of the anterior muscle is small, elongated in the horizontal direction, and the imprint of the posterior muscle is large, round in shape.

A similar species is Modiolus modiolus. A clear distinctive feature of the species is manifested in the fact that in the mussel the crown and the front edge of the shell are combined, while in the modiolus the crown is shifted somewhat back from the front edge.

Ecological Features

As a littoral organism, the mollusk is adapted to survive unfavorable conditions. During low tide or strong desalination, mussels tightly close the shell valves and make do with the reserves of sea water stored in the mantle cavity. They can survive in this state for up to several days. They easily tolerate significant fluctuations in salinity and sharp daily and seasonal temperature fluctuations. However, if it constantly lives at low salinity, such as in the Baltic Sea, then it grows more slowly and becomes smaller. Thus, the size of adult mussels at low salinity is 4-5 times smaller than those living at a salinity of 15°/00. Most often, mussels settle in dense clusters (up to several hundred thousand specimens per square meter); it is very rare to find single individuals.

Reproduction

Mussels are dioecious, sexual dimorphism is not expressed. They become sexually mature after 2-3 years of life with a shell length of more than 1 cm. They spawn in the summer, the main spawning peak occurs in early July. The reproductive products are swept directly into the water, where fertilization and development of eggs occurs. The larvae develop in plankton for about a month, and then sink to the bottom and settle.

Nutrition

Filtering sestonophage. The food is the smallest phyto- and zooplankton, detritus suspended in the water column. Food particles settle on the finely latticed gills, are filtered and transferred to the mouth. During feeding, the shell flaps are slightly open and the scalloped edges of the inlet and outlet siphons protrude outward. At the slightest irritation, the siphons are instantly drawn inward and the shell doors slam shut. In addition to active filtration created by the work of the ciliated epithelium of the gills, mussels can also take advantage of passive filtration during the flow. The edges of the siphons are installed in such a way that the mussel, without wasting energy, provides the necessary flow of water passing through the gills. This, apparently, explains the confinement of mussel banks to places with increased hydrodynamics of water.

Notes

Categories:

• Animals in alphabetical order
• Mussels
• Animals described in 1758
• Atlantic shellfish
• Pacific shellfish
• Shellfish of the Arctic Ocean

Wikimedia Foundation. 2010.

• Mythicomyiidae
• Myxomycetes (class)

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Mussels- These are mollusks. They are classified as bivalves. Mussels are similar to oysters, but unlike the latter, they stick to rocks or the seabed. A special organ, a gland, serves as a sucker for mussels, which produces sticky mucus. Interestingly, river mussels do not have such an organ.

Mussel has two smooth doors. The valves are not connected by muscles. Mussels breathe. To do this, they use an organ called a siphon. The siphon draws in water that passes over the mussel's gills. The gills extract the oxygen necessary for respiration from the water.

The mussel's siphon also serves as an organ for capturing food. The mussel feeds on small suspended matter contained in the water. Mussel filters water by passing it through itself. The mussel's mouth is located next to the siphon.

Mussels reproduce by laying eggs. At one time, a mussel lays up to 15 million eggs. The eggs are black. Interestingly, the mussel carries eggs under its gills. The eggs gradually hatch into small mollusks that do not have shells. Valves shells are formed later. They make the mussel heavier and it loses its ability to swim. Under the weight of the developing valves, the mussel falls to the bottom.

Don't think that mussels sink to great depth. They are common in shallow waters. The depth of their habitat can vary from 3 to 30 meters. Mussels are found in the warm coastal waters of seas and oceans throughout the planet.

Danger!!!

Mussels are of commercial importance. They are grown on special farms in order to later be eaten. But this is where the danger of these mollusks lies. Mussels are indeed considered edible. But sometimes a completely edible and harmless mollusk turns out to be poisonous. For a long time, scientists could not understand why there are poisonous mussels, the poison of which kills a person who eats them.

Recently found interesting explanation: it turns out that the reason for the toxicity of mussels lies in their lifestyle. It is known that mussels filter sea water, purifying it. From time to time, a large number of small poisonous algae, called armored flagellates, appear in sea water. Each such algae contains poison in a small amount. The mussels filter the water along with the algae. A large amount of flagellate venom accumulates in the mussel's body. The mussel that has accumulated poison is caught, cooked and served. As a result, a person who has eaten such a “delicacy” ends up in the hospital with poisoning and may die.

Interesting!!!

Mussels accumulate in colonies, forming shell piles. Biologists have discovered many accumulations of these mollusks. One of the largest clusters has a diameter of 100 meters and a height of 20 meters.

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• Class: Bivalvia, Lamellibranchia Linnaeus, 1758 = Bivalves, elasmobranchs
• Order: Dysodonta = Ligamented odontata
• Family: Mytilidae Rafinesque, 1815 = Mussels
• Species: Mytilus edulis = Common edible mussel

Species: Common edible mussel (Mytilus edulis)

The common edible mussel (Mytilus edulis) is one of the most widespread species of bivalve mollusks; it is a variable species, forming ecological and physiological races. It lives off the Atlantic coast of Europe, off the coast of Iceland, South Greenland, along the Atlantic and Pacific coasts of Canada and the USA, lives in the Barents, White and Baltic seas, in the southwestern parts of the Kara and in the Far Eastern seas.

Large colonies of the common mussel are observed mainly in the intertidal zone, where twice a day these mussel colonies dry out during low tide. However, tightly closing their valves at this time, they make do for 5-6 hours with the amount of water that remains in their mantle cavity. The population density of the common mussel can reach several thousand specimens, and the biomass can reach several kilograms per 1 m2.

The common mussel is a euryhaline form, that is, it tolerates significant fluctuations in salinity and desalination up to 3°/00. However, if it constantly lives at low salinity, such as in the Baltic Sea, then it grows more slowly and becomes smaller. Thus, the size of adult mussels at salinities of 2 and 3°/00 in the Gulf of Bothnia is 4-5 times smaller than those living at a salinity of 15°/00 in the Danish Straits and Kiel Bay.

The common mussel is also very eurythermic, that is, it can tolerate significant temperature fluctuations: in the summer in the littoral zone at low tide it can be strongly warmed by the sun, and in winter in the harsh conditions of the White and Barents Seas, mussels can even freeze, remaining alive. However, apparently, due to the abrasive effect of the ice that covers the littoral zone in winter in the eastern parts of the Barents Sea and in the adjacent parts of the Kara Sea, mussels live here not in the dry zone, but at a depth of several meters.

Mussels are eaten fried, boiled and canned (raw mussels quickly spoil and become poisonous). The nutritional value of mussels is high: fresh mussel meat contains about 10% proteins, 1% fats, 0.5% carbohydrates (glycogen), as well as vitamins B and C and many different salts beneficial to the human body.

Small mussels are also used to make very nutritious feed meal, which is used to feed domestic animals....