Fatty acids, volatile compounds and colour changes in high-pressure-treated oysters (Crassostrea gigas)

Impact of high hydrostatic pressure on non-volatile and volatile compounds of squid muscles

“…1990), which were responsible for the variation of flavours in seafood. Moreover, both desirable and undesirable volatile compounds could be developed by manufacturing processes and other external factors (Cruz-Romero et al, 2008). Results from this study indicated that HHP treatment at higher pressure could lead to the production of higher concentrations of volatile compounds.…”

“…Recently, studies have investigated the effect of HHP on microorganism inactivation, protein denaturation, enzyme activation and inactivation, and modification of physicochemical properties (e.g., proximate composition, colour, texture and acidity) in squids and other seafood (Gou, Choi, He, & Ahn, 2010;Gou, Xu, Choi, Lee, & Ahn, 2010;Hu et al, 2013;Rastogi & Knorr, 2013;Zhang, Jiao, Lian, Deng, & Zhao, 2015). It is surprising that few studies have reported the changes of volatile compounds in seafood treated at various pressures (Cruz-Romero, Kerry, & Kelly, 2008;Hoover, Metrick, Papineau, Farkas, & Knorr, 1989).…”

Optimization and application of spray-drying process on oyster cooking soup byproduct

“…Ots proteins are composed of various amino acids and a high taurine content (Je et al, 2005). Dyster is also rich in ω-3 unsaturated fatty acids and polyunsaturated fatty acids, which constitute approximately 50% of its total fatty acids (Cruz-Romero et al, 2008), Dyster extract performs many functions, including anti-bacterial (Defer et al, 2013;Liu et al, 2008), antihypertensive (Qian et al, 2008), anti-oxidation (Umayaparvathi et al, 2014;Wang et al, 2014), and anti-cancer activities (Umayaparvathi et al, 2014), ACE inhibition (Wang et al, 2008b), and DNA damage repair (Qian et al, 2008). Therefore, oyster is globally considered as valuable seafood with high nutritional value.…”

Characterization of Farmed Ovate Pompano (Trachinotus ovatus Linnaeus) Freshness during Ice Storage by Monitoring the Changes of Volatile Profile

“…The lipid oxidation can happen from the time fish was killed. The 1-penten-3-ol, hexanal, heptanal, and nonanal found in this study were derived from the oxidation of unsaturated fatty acids (Yasuhara and Shibamoto, 1995;Cruz-Romero et al, 2008). 1-Penten-3-ol has been identified in various fish species including tuna, gilthead sea bream, oyster, whiting (Duflos et al, 2005;Edirisinghe et al, 2007;Soncin et al, 2009;Zhang et al, 2009).…”