Seasonal Variation of Proximate Composition and Lipid Nutritional Value of Two Species of Scallops (Chlamys farreri and Patinopecten yessoensis)

Abstract

The scallops Chlamys farreri and Patinopecten yessoensis from the Yellow Sea are evaluated according to the seasonal changes of lipid nutritional value including lipid classes, phospholipid (PL) classes, fatty acid (FA) composition, atherogenicity index (IA), thrombogenicity index (IT), and glycerophospholipid molecular species, for the first time. More than 32 species of glycerophosphocholine (GPCho) and 42 species of glycerophosphoethanolamine (GPEtn) are determined. For samples harvested in February, the PL molecular species containing eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) account for 48.57–50.77% and 80.45–85.50% of total molecular species, respectively, for GPCho and GPEtn. Moreover, the samples harvested in February contain higher levels of polyunsaturated fatty acid (PUFA) (58.76–59.12% of total FA) and PL (84.67–85.11% of total lipids) but lower level of cholesterol (8.77–10.10%) as well as IA (0.29–0.31) and IT (0.12–0.13) compared to samples harvested in other seasons. Therefore considering nutritional value, the lipids from scallops (C. farreri and P. yessoensis) harvested in February have better value in view of commercial exploitation. Practical Application: A systematic and in‐depth investigation on seasonal changes in basic component and lipid nutritional value in adductor muscle of C. farreri and P. yessoensis is reported in this contribution. This useful information makes it possible to use scallop lipid for producing higher value‐added products in view of commercial exploitation. Chlamys farreri and Patinopecten yessoensis from the Yellow Sea are evaluated according to the seasonal changes of lipid qualities including lipid classes, phospholipid classes, fatty acid composition, atherogenicity index, thrombogenicity index, and glycerophospholipid molecular species for the first time. Considering nutritional value, the lipids from scallops (C. farreri and P. yessoensis) harvest in February have better value in view of commercial exploitation.

Nutritional Indices for Assessing Fatty Acids: A Mini-Review

“…The results are shown in Table 1. [27][28][29], crops [30,31], plant oil [32,33], shellfish [34], fish [34][35][36][37][38][39][40], meat [41][42][43][44][45][46][47][48][49][50][51][52][53], and dairy products [54][55][56][57] 2 IA Index of atherogenicity [C12:0 + (4 × C14:0) + C16:0]/ΣUFA Seaweeds [27][28][29]58,59], crops [30,31,60,61], plant oil [33,62], shellfish [63], shrimp [64], fish [36][37][38][39][65]…”

“…Seaweeds [27][28][29]58,59], crops [30,31,60,61], plant oil [62], shellfish [63], shrimp [64], fish [36][37][38][39][65][66][67][68][70][71][72][73], meat [43,48,50,52,53,75,77], and dairy products [54,55,78,80,[86][87][88][89] 4 HH Hypocholesterolemic /hypercholesterolemic ratio (cis-C18:1 + ΣPUFA)/(C12:0 + C14:0 + C16:0)…”

Differences in oxidative susceptibilities between glycerophosphocholine and glycerophosphoethanolamine in dried scallop (Argopecten irradians) adductor muscle during storage: an oxidation kinetic assessment

“…Scallop adductor muscle, the main edible part of scallop, contains a high level of PL and n ‐3 LC‐PUFAs, and the main PL classes are GPC and GPE 12,13 . Moreover, the n ‐3 LC‐PUFAs are mainly esterified in GPC and GPE, which indicates that the scallop adductor muscle is an important dietary source of n ‐3 LC‐PUFAs in PL form 12,13 .…”

“…Scallop adductor muscle, the main edible part of scallop, contains a high level of PL and n ‐3 LC‐PUFAs, and the main PL classes are GPC and GPE 12,13 . Moreover, the n ‐3 LC‐PUFAs are mainly esterified in GPC and GPE, which indicates that the scallop adductor muscle is an important dietary source of n ‐3 LC‐PUFAs in PL form 12,13 . However, fresh seafood, especially fresh scallop adductor muscle, is rich in moisture, which makes it susceptible to microbial spoilage; hence, drying is a commonly used dehydration method to extend their shelf life because it can reduce water activity ( a w ) and inhibit microbial spoilage 14 .…”

“…12,13 Moreover, the n-3 LC-PUFAs are mainly esterified in GPC and GPE, which indicates that the scallop adductor muscle is an important dietary source of n-3 LC-PUFAs in PL form. 12,13 However, fresh seafood, especially fresh scallop adductor muscle, is rich in moisture, which makes it susceptible to microbial spoilage; hence, drying is a commonly used dehydration method to extend their shelf life because it can reduce water activity (a w ) and inhibit microbial spoilage. 14 Although dehydration improves the storage stability of seafood, PUFAs in dried seafood still tend to oxidation during storage, resulting in a loss of nutritional value.…”