Bimonthly variation in nutrient composition and taste components of Crassostrea gigas cultured in Rushan, Southern yellow sea

Abstract

Oysters are one of the most important marine-farmed shellfish in the world, and China is the world's largest shellfish mariculture country. In China, the most important oyster cultural zones and species are Crassostrea gigas cultivated in Shandong, Crassostrea angulata cultivated in Fujian and Crassostrea hongkongensis cultivated in Guangdong and Guangxi (Zhang et al., 2020). According to statistics of the China Fishery Yearbook, in 2020, the oyster-farming area in Shandong was 54,459 hectares, with a yield of around 971,462 tons, accounting for 33.02% of China's total oyster-farming area and 17.91% of total oyster aquaculture production.As an important marine food source for optimal development, oysters are nutritious, delicious and rich in bioactive compounds, including all essential amino acids, eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), taurine and zinc (Guo et al., 2016). Fatty acids in oysters are mostly omega-3 polyunsaturated fatty acids (n-3 PUFA) such as EPA and DHA (Le Grandois et al., 2009), which have greater tissue delivery capacity, bioavailability and health benefits (Calder & Yaqoob, 2009;Xu et al., 2013). Non-volatile taste compounds such as free amino acids and nucleotides, organic acids and betaine contribute to the distinctive flavour of seafood (Liu et al., 2018). Free amino acids such as glycine, serine,

Explainable machine learning for predicting the geographical origin of Chinese Oysters via mineral elements analysis

“…This comparison utilized a semi-deterministic approach, focusing on the average intake of elements for an adult with a body weight (bw) of 70 kg, consuming a 15 g serving portion of dried edible media (equivalent to approximately 100 g of fresh oyster tissue) daily. The assumption of consuming 15 g of dried oysters daily is derived from prior studies citing the water content of oysters as 85% ( Zhao et al, 2022 ). The average levels of essential and toxic elements in the diet obtained from consuming oysters were outlined in Table 2 .…”

“…Oysters were recognized worldwide for their popularity as bivalves, primarily due to their substantial amounts of protein, amino acids, eicosapentaenoic acid (EPA, 20:5n-3), docosahexaenoic acid (DHA, 22: 5n-3), and mineral elements ( Liu et al, 2022 ; Zhao et al, 2022 ; Loaiza et al, 2023 ). In 2022, China's oyster production is projected to exceed 6.20 million tons, primarily concentrated in the provinces of Liaoning, Fujian, Shandong, Guangdong and Guangxi ( MOAC, 2023 ).…”