Comparison of Lipid Classes and Fatty Acid Profiles of Lipids From Raw, Steamed, and High-Pressure-Treated New Zealand Greenshell Mussel Meat of Different Genders

Zhou, Meng; Balaban, Murat Ö.; Gupta, Sravani; Fletcher, Graham C.

doi:10.2983/035.033.0216

Cited by 8 publications

(3 citation statements)

References 23 publications

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“…In our study, we observed that female clams had significantly higher levels of EPA and ARA than males, while males were characterized by higher levels of DHA than female clams. Similarly, other studies reported that female bivalves had significantly higher proportions of EPA and ARA in their gonads (Soudant et al 1996(Soudant et al , 1997Caers et al 1999) or their bulk tissue (Zhou et al 2014), while Palacios et al (2005) observed a decline in ARA during oogenesis. Recently, Miller et al (2014) found that female mussels Perna canaliculus stored greater proportions of EPA and its precursors (18:3x3 and 18:4x3), which may indicate an enhanced biosynthetic capacity or preferential retention of these FA during oogenesis.…”

Section: Male Intergroup Comparisonsmentioning

confidence: 56%

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Fatty acid composition of female and male clams (Ruditapes philippinarum): energy intake and temperature reliance

2015

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We analysed the effect of temperature, coupled with food ingestion rate (IR), on the fatty acid (FA) profile of female and male clams conditioned in two groups: L (low IR at 14 and 18°C) and H (high IR at 18 and 22°C). Significant differences for group L, both 18L and 14L with low IR and slow gonadal development, owed to differences in energy balance between 18L clams (negative energy balance) and 14L clams (positive energy balance). Plasmalogens (DMA 18:0) and non-methylene-interrupted FAs might protect against reactive oxygen species and preserve the integrity of the cell membranes during food stress in 18L clams. Differences in composition for group H, both 18H and 22H with high food intake, positive energetic balance and complete and similar gonadal occupation index (GOI), probably owed to the greater energy levels at 18°C than at 22°C. Clams at 22°C H increased the oxidation of short-chained PUFA 18:3x3 and 18:3x6 to maintain the same GOI as 18H clams. Regarding the sexual differences, the greater accumulation of 20:5x3 and 20:4x6 in females might be related with oocyte maturation and release during spawning, while the greatest levels of 22:6x3 in males might be involved in spermatocyte membranes synthesis.

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Section: Male Intergroup Comparisonsmentioning

confidence: 56%

“…) or their bulk tissue (Zhou et al . ), while Palacios et al . () observed a decline in ARA during oogenesis.…”

Section: Discussionmentioning

confidence: 95%

Fatty acid composition of female and male clams (Ruditapes philippinarum): energy intake and temperature reliance

2015

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“…In the bivalves, oysters included, the information in nutritional value primarily concerns the quality traits related to preserve microbial contamination and shelf-life [6,7]. Despite worldwide distribution and high commercial importance of oysters, information about different cooking methods of the cupped oysters remains limited and concerns mussels [8,9], scallops [10] and clams [11].…”

Section: Introductionmentioning

confidence: 99%

Quality traits of raw and cooked cupped oysters

Felici

Vittori

Meligrana

et al. 2019

Eur Food Res Technol

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Proximate composition and fatty acid profile of raw cupped oysters (RA) were compared to conspecific submitted to two different cooking preparations (SA: cooking using extra virgin olive oil in a pan; GR: "gratin"). Moister content was significantly higher in RA (81.7%) with respect to SA (81.1%) and GR (81%). Protein rate significantly decreased from RA (8.8%) to SA (8.3%) and GR (8.4%). Lipids significantly increased in the two cooked GR (2.8%) and SA (2.7%) with respect to RA (2%). Ashes ranged from GR (1.98%) to RA (2%). In the two cooking methods, 18:0 was significantly higher (GR 6.99% and SA 6.15%) than in the raw oysters (RA 4.87%). C18:1 was largely doubled in GR (14.43%) and SA (13.77%) with respect to RA (6.81%). Among n-3 PUFA, 22:6 showed the highest percentage in all the three samples with a significant decrease passing from RA (21.39%) to SA (18.45%) and GR (17.95%). 20:5n-3 had the highest content in RA (17.53%) and significantly decreases in SA (14.09%) and GR (14.54%). Considering the trend of n-3 PUFA and n-6 PUFA, the n-3/n-6 ratio significantly decreased from RA (5.33) to SA (3.58) and GR (3.29). Although proximate composition and fatty acid profile changed after the cooking process, as consequence of the heat treatment and extra virgin olive oil added to the plates, the culinary preparations did not negatively compromise the quality traits of the cooked and gratin oysters.

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Comparison of biochemical composition and non-volatile taste active compounds in raw, high hydrostatic pressure-treated and steamed oysters Crassostrea hongkongensis

Liu

Jiang

et al. 2021

Food Chemistry

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Comparison of Lipid Classes and Fatty Acid Profiles of Lipids From Raw, Steamed, and High-Pressure-Treated New Zealand Greenshell Mussel Meat of Different Genders

Cited by 8 publications

References 23 publications

Fatty acid composition of female and male clams (Ruditapes philippinarum): energy intake and temperature reliance

Fatty acid composition of female and male clams (Ruditapes philippinarum): energy intake and temperature reliance

Quality traits of raw and cooked cupped oysters

Comparison of biochemical composition and non-volatile taste active compounds in raw, high hydrostatic pressure-treated and steamed oysters Crassostrea hongkongensis

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