Comprehensive quality evaluation for oysters of geographical indication from Rushan in China: Characteristic profile of nutrition and flavor components

文献类型： 外文期刊

第一作者： Huo, Shanqin

作者： Huo, Shanqin;Peng, Jixing;Zhao, Xinnan;Lin, Yichen;Wu, Haiyan;Zheng, Guanchao;Geng, Qianqian;Guo, Mengmeng;Tan, Zhijun;Huo, Shanqin;Tan, Zhijun

作者机构：

关键词： Crassostrea gigas; Nutrition quality; Flavor components; Comprehensive evaluation

期刊名称：FOOD CHEMISTRY-X （ 影响因子：8.2； 五年影响因子：8.2 ）

ISSN： 2590-1575

年卷期： 2025 年 26 卷

页码：

收录情况： SCI

摘要： To reveal the differences in nutritional quality among diploid, triploid, and fattening oysters, nutrient and taste- contributing compounds were analyzed. The results demonstrate that diploid oysters exhibited significantly higher meat yield (22.88 %), protein (48.27 f 2.50 g/100 g), total fatty acids (3032.52 f 518.16 mg/100 g), vitamin B, mineral and flavor compounds than triploid and fattening oyster (P < 0.05). In contrast, triploid oysters exhibited higher lipid (10.02 f 0.60 mg/100 g) and fat-soluble vitamin, and fattening oysters have higher EAA content (12.31 f 0.69 mg/100 g) (P < 0.05). The edible quality of the three oyster types was evaluated using PCA and their nutrition value was assessed based on the NRF index score. The consistent rank results of the above two evaluation methods were diploid > triploid > fattening. The research results will provide data for oyster grading evaluation standards, thereby promoting the nutritional and health-oriented transformation of the oyster industry.

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