Nutritional heterogeneity of maricultured oysters in China: The interplay of species, season, and geographic location

文献类型： 外文期刊

第一作者： Li, Quanquan

作者： Li, Quanquan;Chang, Yajie;He, Chengcheng;Shen, Guiping;Feng, Jianghua;Lu, Jie;Feng, Liubin;Li, Quanquan

作者机构：

关键词： NMR; Oyster; Multivariate statistics analysis; Geographical traceability; Consumer preferences

期刊名称：JOURNAL OF FOOD COMPOSITION AND ANALYSIS （ 影响因子：4.6； 五年影响因子：4.6 ）

ISSN： 0889-1575

年卷期： 2025 年 142 卷

页码：

收录情况： SCI

摘要： Oysters are a significant maricultured shellfish in China, with their economic value influenced by consumer preferences, leading to variations in price and cultivation size across seasons and regions. This study assessed the nutritional value and taste of oysters under various conditions using nuclear magnetic resonance (NMR)-based statistical analyses with three comparative groups focusing on species, season, and region. The nutritional profiles of Hong Kong, Fujian, and Jinjiang Oysters from the South China Sea showed distinct characteristics. Hong Kong and Jinjiang Oysters were rich in carbohydrates like glycogen, while Fujian Oysters were higher in taurine and betaine. All species had a diverse amino acid composition, with Fujian and Jinjiang Oysters showing potential for exploitation. The reproductive cycle of oysters significantly affected their nutritional compositions. Amino acid contents were higher during the resting stage in February, while choline, succinate, and beta-alanine were more abundant in August. Seasonal and regional differences were also influenced by temperature, with higher levels of homarine and hypotaurine observed in lower-temperature groups (East China Sea and February). The NMR spectral analysis suggested that the low-temperature group may possess higher nutritional value. The study highlights the importance of considering geographic, seasonal, and varietal factors in assessing oyster nutrition. These insights can inform sustainable aquaculture practices and guide consumer choices based on nutritional needs and preferences.

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