Comparison of taste components between triploid and diploid oyster

Lin, Hong; Wang, Xiaoxue; Zhang, Bin; Haiqing, Tang; Xue, Changhu; Xu, Jiachao

doi:10.1007/s11802-002-0031-7

Cited by 14 publications

(8 citation statements)

References 6 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Superior meat quality is often linked to higher concentration of glycogen in triploids compared to diploids. In fact, glycogen has been linked to texture (Maguire et al 1995) and flavor enhancement, more particularly the umami taste (Konosu et al 1974, Sakaguchi & Murata 1989, Mason & Nell 1995, Hong et al 2002. Moreover, in oyster species, glycogen has also been linked to the survival and success of reproduction (Gabbott & Stephenson 1974, Deslous-Paoli & Heral 1988.…”

Section: Glycogen Concentration In Freeze-dried Tissues Of Eastern Oymentioning

confidence: 99%

Glycogen Concentration in Freeze-Dried Tissues of Eastern Oyster (Crassostrea virginica) Using Near Infrared Reflectance Spectroscopy to Determine the Relationship Between Concentrations of the Tissues Excised for Histological Sampling and the Remaining Tissues

Guévélou

Matt

Allen

2017

Journal of Shellfish Research

View full text Add to dashboard Cite

To improve the accuracy and reproducibility of the previous near infrared reflectance spectroscopy (NIRS) model for glycogen in the oyster species Crassostrea virginica, a new model using freeze-dried samples was developed. The NIRS glycogen calibration model was developed using 380 individual oyster samples collected between 2014 and 2016 from several locations in the Chesapeake Bay. Homogenized freeze-dried samples were scanned in the near infrared region between 1,000 and 2,500 nm. In parallel, glycogen concentration (GC), measured as percent dry weight, was determined using laboratory-based methods. The two sets of data allowed us to build a NIRS model based on freeze-dried oyster meats, and the model gave a strong prediction of GC [coefficient of determination for validation (R 2 val) ¼ 0.96 and residual predictive deviation (RPD) ¼ 5.2]. The second part of the study applied the model to determine GC among 39 diploid and 40 triploid C. virginica and determined the strength of the relationship between the GC of tissues excised for histological sampling to the remaining tissue (corpus) to verify assumptions made throughout the literature. There was an estimated R 2 ¼ 0.99 between the GC in the corpus and the tissues of whole oyster meat. Among the samples, two factors, ploidy and size (shell height), had a significant effect on GC.

show abstract

Section: Glycogen Concentration In Freeze-dried Tissues Of Eastern Oymentioning

confidence: 99%

Glycogen Concentration in Freeze-Dried Tissues of Eastern Oyster (Crassostrea virginica) Using Near Infrared Reflectance Spectroscopy to Determine the Relationship Between Concentrations of the Tissues Excised for Histological Sampling and the Remaining Tissues

Guévélou

Matt

Allen

2017

Journal of Shellfish Research

View full text Add to dashboard Cite

show abstract

“…Despite several studies have been dedicated to the characterization of mussel lipids , very limited information is available on the effects of thermal stresses. Evidences for a significant decrease in the amount of phospholipids upon mussel storage at low temperatures were reported . Recently, a study on the role of lipids in the adaptation of M. edulis to the decrease of sea temperature at high latitudes has been described .…”

Section: Introductionmentioning

confidence: 99%

Structural characterization and profiling of lyso‐phospholipids in fresh and in thermally stressed mussels by hydrophilic interaction liquid chromatography—electrospray ionization—Fourier transform mass spectrometry

et al. 2016

View full text Add to dashboard Cite

The separation efficiency of hydrophilic interaction liquid chromatography and the high resolution/accuracy of electrospray ionization-Fourier transform MS were successfully applied to the detailed characterization of lyso-phosphatidylcholines (LPCs) and lyso-phosphatidylethanolamines (LPEs) contained in the lipid extracts of Mytilus galloprovincialis (Mediterranean mussel). As a result, 57 LPCs, including regio- and positional isomers, and 45 LPEs, including acyl and plasma(e)nyl species, were identified. Four lyso-phosphonocholines were also identified among mussel Lyso-Phospholipids. To the best of our knowledge this represents the first characterization, at a molecular level, ever reported for LPEs in mussels. No significant variation was observed in the composition of both LPCs and LPEs when mussels were refrigerated at +4°C for up to 48 h, i.e. under conditions usually employed for seafood transportation and storage. Treatments mimicking more severe thermal stresses, namely eight day-refrigeration at + 4°C, two week-freezing at -15°C and 6 h-storage at 25°C, resulted in a significant increase in the molar abundance of LPCs and LPEs (expressed with respect to that of their precursors, PCs and PEs, respectively) and was accompanied by the death of all or part of the molluscs. These results were interpreted invoking the generation of lyso-phospholipids, mediated by endogenous phospholipases, as an intermediate process toward the partial replacement of side chains in phospholipids, perhaps functional to a better adaptation of mussels to adverse temperature conditions. Interestingly, the relative abundances of specific compounds belonging to the LPC and LPE classes were found to follow the seasonal variations of sea temperature.

show abstract

“…The proximate composition of meat can influence the whole flavour, either directly or by acting as auxiliary factors that may interact with other nutrients and contribute to taste (Hong et al . ). The role of glycogen is equivocal.…”

Section: Discussionmentioning

confidence: 97%

“…Glutamate is considered one of the strongest flavour influencing FAAs, contributing to umami and sourness (Fuke & Konosu ) and according to Hong et al . (), glycine has a taste of fresh sweetness, and alanine is sweet with weak bitterness. Arginine and valine were reported to contribute to the bitter taste of oysters (Zhicui et al .…”

Section: Discussionmentioning

confidence: 99%

“…Most of the interpretation on the contribution of specific chemical constituents to oysters' sensory properties are based on (1) information from other seafood products (Brown, Sikes, Elliott & Tume ) and (2) comparison of the chemical composition of oysters, e.g. collected over a seasonal cycle and/or from different growing regions, with anecdotal or subjective information on differences in their taste or flavour (Hong, Xiaoxue, Bin, Haiqing, Changhu & Jiachao ; Zhicui, Changhu, Xin, Zhaojie & Qi ). The chemical composition of oysters can be highly variable and is strongly linked to its reproductive state, and influenced by regional specific factors such as water temperature, salinity and diet (Pazos, Ruez, Garcia‐Martin, Abad & Sanchez ; Hosoi, Kubota, Toyohara, Toyohara & Hayashi ; Pennarun et al .…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Understanding the impact of growing conditions on oysters: a study of their sensory and biochemical characteristics

et al. 2013

View full text Add to dashboard Cite

Crassostrea gigas, the most common oyster species grown around the world, adapts to different climates, water qualities and growing technique. Its composition is known to vary according to these factors but what about its sensory properties? The objective of this study was to develop a method that would measure objectively oysters' sensory properties and demonstrate that descriptive sensory analysis can be applied to establish relationships between sensory and biochemical measurements, with a view to understanding the impact of changes in growing conditions and techniques on sensory properties. Oysters were sampled from three oyster growing areas. They were presented to a panel of assessors trained specifically to evaluate their appearance, aroma, flavour and aftertaste characteristics following an objective protocol. Proximate composition and content of fatty acids and free amino acids were measured in replicate oysters from the same batches. The panel developed a vocabulary of 12 terms that all measured significant differences between the oysters. Significant differences were also found in the composition of oysters. Relationships between compositional measurement and sensory perception were established that reflect the impact of some growing factors. Insights gained from this study could assist the oyster industry to achieve optimized growing techniques and marketing strategies.

show abstract

Comparison of taste components between triploid and diploid oyster

Cited by 14 publications

References 6 publications

Glycogen Concentration in Freeze-Dried Tissues of Eastern Oyster (Crassostrea virginica) Using Near Infrared Reflectance Spectroscopy to Determine the Relationship Between Concentrations of the Tissues Excised for Histological Sampling and the Remaining Tissues

Glycogen Concentration in Freeze-Dried Tissues of Eastern Oyster (Crassostrea virginica) Using Near Infrared Reflectance Spectroscopy to Determine the Relationship Between Concentrations of the Tissues Excised for Histological Sampling and the Remaining Tissues

Structural characterization and profiling of lyso‐phospholipids in fresh and in thermally stressed mussels by hydrophilic interaction liquid chromatography—electrospray ionization—Fourier transform mass spectrometry

Understanding the impact of growing conditions on oysters: a study of their sensory and biochemical characteristics

Contact Info

Product

Resources

About