1979
DOI: 10.1007/bf03179120
|View full text |Cite
|
Sign up to set email alerts
|

Variations in glycogen, total fat, and caloric energies of the American oysterCrassostrea virginica (Gmelin) from natural reefs in the Mississippi Sound

Abstract: Variations in fat content, glycogen and calorific val~es for meat content were studied in Crassostrea virginica (Gmelin) from Mississippi Sound with reference to sex and size during four different seasons of tke year. Lean (October) oysters were characterised by lower glycogen, greater percentage of hydrocarbons, and sterols. Fat (February) oysters were characterisod by higl-,cr glycogelL phospholipid, and triglyceride. There were size-and sex-related variations in the calorie content "of the meat of oyster in… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
1
1

Citation Types

0
2
0

Year Published

1983
1983
2020
2020

Publication Types

Select...
6

Relationship

0
6

Authors

Journals

citations
Cited by 7 publications
(2 citation statements)
references
References 26 publications
0
2
0
Order By: Relevance
“…Shellfish in the retail market may be wild harvested or farmed. Diet and season influence the sterol content of mollusks (14–18, 54), so the variability in composition is likely a reflection of differences in these environmental factors.…”
Section: Resultsmentioning
confidence: 99%
“…Shellfish in the retail market may be wild harvested or farmed. Diet and season influence the sterol content of mollusks (14–18, 54), so the variability in composition is likely a reflection of differences in these environmental factors.…”
Section: Resultsmentioning
confidence: 99%
“…Oysters are an important source of protein for humans, and glycogen and lipids constitute their main storage components (Berthelin et al, 2003;Cao, Xue, Liu, & Xue, 2009). Glycogen content is closely related to the degree of oyster fatness and is important for the creamy white color and special flavor of fat oysters during harvest season (Krishnamoorthy, Lakshmi, Biesiot, & Venkataramiah, 1979;Whyte & Englar, 1982). In addition, oysters contain zinc (Zn), ferrum (Fe), selenium (Se), and other trace minerals, and Se is an important component of glutathione peroxidase, which is vital for its function as an antioxidant (Rotruck et al, 1973).…”
Section: Introductionmentioning
confidence: 99%