Seasonal and inter-species variations in nutrient components and taste characteristics of farmed scallops from Northern China
文献类型： 外文期刊
作者： Lin, Yichen 1 ; Peng, Jixing 1 ; Geng, Shichang 2 ; Zhao, Xinnan 1 ; Song, Dongru 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.Minist Agr & Rural Affairs, Ctr Fisheries Adm Secur, Shanghai 200040, Peoples R China
3.Chinese Acad Fishery Sci, Yellow Sea Fisheries Res Inst, State Key Lab Mariculture Biobreeding & Sustainabl, Qingdao 266071, Peoples R China
关键词： Farmed scallops; Seasonal variations; Interspecies difference; Nutrient and flavor composition; Quality comprehensive assessment
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 137 卷
页码：
收录情况： SCI
摘要： Scallops are considered a healthy seafood due to their abundant nutrition and pleasant taste. However, the biochemical composition of scallops harvested in different seasons varies, which affect their quality. To identify the superior breeding species and optimal harvesting time, the seasonal- and species-specific variations in nutrient and flavor components were investigated for two species of scallops (Chlamys farreri and Patinopecten yessoensis) using accredited methods. Regarding seasonality, the levels of proteins, fat, fatty acids, and watersoluble vitamins were significantly higher in summer. Both species of scallop had superior taste in summer and spring. Conversely, winter scallops had a healthier proportion of unsaturated fatty acids for humans, as well as richer fat-soluble vitamins. As for species differences, C. farreri exhibited higher protein proportion and vitamin B5 content, while P. yessoensis exhibited more fat and essential amino acids. Flavor indexes suggested that P. yessoensis was more delicious than C. farreri in the same season. Overall, a comprehensive assessment of the nutritional quality of scallops, using the integrated biomarker response (IBR) index, revealed that marketable scallops in early summer and late spring exhibited better quality, and P. yessoensis scored higher than C.farreri in terms of nutrition and taste.
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