Characteristic Profile of the Hazardous, Nutritional, and Taste-Contributing Compounds during the Growth of Argopecten irradians with Different Shell Colors
文献类型： 外文期刊
作者： Wang, Teng 1 ; Peng, Jixing 1 ; Zhao, Xinnan 1 ; Lin, Yichen 1 ; Song, Dongru 1 ; Zhao, Yanfang 1 ; Jiang, Yanhua 1 ; Wu, Haiyan 1 ; Geng, Qianqian 1 ; Zheng, Guanchao 1 ; Guo, Mengmeng 1 ; Tan, Zhijun 1 ;
作者机构： 1.Chinese Acad Fishery Sci, Yellow Sea Fisheries Res Inst, Key Lab Testing & Evaluat Aquat Prod Safety & Qual, Minist Agr & Rural Affairs, Qingdao 266071, Peoples R China
2.Chinese Acad Fishery Sci, Yellow Sea Fisheries Res Inst, State Key Lab Mariculture Biobreeding & Sustainabl, Qingdao 266071, Peoples R China
关键词： bay scallop; shell color; growth; nutrient composition; hazard
期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）
ISSN：
年卷期： 2023 年 12 卷 23 期
页码：
收录情况： SCI
摘要： Bay scallops (Argopecten irradians; A. irradians) are shellfish with high nutritional and economic value. However, nutritional studies on A. irradians with different shell colors are limited. This study examines the hazardous, nutritional, and taste-contributing compounds during the growth of A. irradians with different shell colors. During the growth of A. irradians, the hazardous contents were below the standard limit. Changes in the nutritional and taste-contributing compounds between months were more significant than shell color. Bay scallops had more fats, total fatty acids, and taste-contributing compounds in August and more proteins, essential fatty acids, vitamin D, vitamin B12, Cu, and Zn in September and October. In October, the golden shell color strain had more proteins, essential fatty acids, vitamin D, vitamin B12, Cu, and Zn, while the purple shell color strain had more taste-contributing compounds. A. irradians had better taste in August and higher nutritional value in September and October. In October, the golden shell color strain has higher nutritional value, and the purple shell color strain has better commercial value and taste. The correlation analysis indicates that the nutritional quality of bay scallops is affected by age (months), shell color, and seawater environment.
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