Volume 15 Issue 2
Apr.  2019
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LIN Haisheng, QIN Xiaoming, ZHANG Chaohua, HUANG Yanqiu, GAO Jialong, LIU Linlin, LUO Bei, YANG Faming. Comparative analysis of nutritional components and flavor characteristics of cultivated oyster from different coastal areas of China[J]. South China Fisheries Science, 2019, 15(2): 110-120. DOI: 10.12131/20180226
Citation: LIN Haisheng, QIN Xiaoming, ZHANG Chaohua, HUANG Yanqiu, GAO Jialong, LIU Linlin, LUO Bei, YANG Faming. Comparative analysis of nutritional components and flavor characteristics of cultivated oyster from different coastal areas of China[J]. South China Fisheries Science, 2019, 15(2): 110-120. DOI: 10.12131/20180226
shu

Comparative analysis of nutritional components and flavor characteristics of cultivated oyster from different coastal areas of China

  • 1.

    College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China

  • 2.

    National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China

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  • Received Date: October 07, 2018
  • Revised Date: November 06, 2018
  • Accepted Date: November 28, 2018
  • Available Online: December 04, 2018
    Graphical Abstract
    • Abstract

  • In order to provide basic data for intensive processing of oysters, we compared the nutritional components and flavor characteristics of cultivated oysters from different coastal areas of China. Results show that the contents of nutrient substances in the oysters, including protein, fat, ash, glycogen and taurine, were significantly different (P<0.05). It is found that the Zn content in the oysters was the highest among all the detected elements which had significant regional difference (P<0.05). The contents of Zn, Cu, Cd and Pb in the oysters from Shantou were significantly higher than those from the other areas (P<0.05). For the taste-active components, there were abundant delicious free amino acids, flavor-enhancing nucleotides and betaine in the oysters, most of which showed significant difference in different areas and among varieties (P<0.05). The betaine content in the oysters from the north was generally greater than those from the south (lowest in Crassostrea hongkongensis but highest in C. angulata). The main flavor components of oysters from different sea areas were significantly different, and the key volatile flavor compounds (relative odor activity value, ROAV≥1) were aldehydes. Among them, 1-octen-3-one showed the greatest contribution to the overall flavor of oysters from Shantou, but (E,Z)-2,6-nonadienal was the most important flavor substance in the oysters from the other sea areas. It is revealed that significant difference existed in the contents of nutrient composition, taurine, taste substance and volatile flavor composition in oysters from different regions (P<0.05).

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