Chemical Composition and Characteristic Odorans of Oyster (Crassostrea hongkongensis) from Different Culture Areas

doi:10.7506/spkx1002-6630-20180822-239

FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (14): 236-242.doi: 10.7506/spkx1002-6630-20180822-239

• Composition Analysis • Previous Articles Next Articles

Chemical Composition and Characteristic Odorans of Oyster (Crassostrea hongkongensis) from Different Culture Areas

HUANG Yanqiu, YANG Faming, QIN Xiaoming, ZHANG Chaohua, LIN Haisheng, GAO Jialong

1. College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; 2. Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China

Online:2019-07-25 Published:2019-07-23

Abstract

Abstract: Purpose: In order to provide the basis for the processing and value-added utilization of Crassostrea hongkongensis, we analyzed the chemical composition and odor characteristics of cultured C. hongkongensis from different coastal areas in China. Methods: Nutrient components, amino acids, betaine, heavy metal elements and microelements, adenosine triphosphate (ATP) and ATP-related compounds, the composition and contents of volatile odor compounds were determined in oysters from Qinzhou of Guanxi, and Yangjiang, Zhanjiang and Shantou of Guangdong. Results: The highest contents of ash, protein and taurine were found in Qinzhou oyster, the highest content of glycogen in Yangjiang oyster, the highest contents of water and betaine in Zhanjiang oyster, the highest contents of fat and total sugar in Shantou oyster , and the highest amount of amino acids in Qinzhou oyster. Inosinic acid (IMP) contributed the most to the taste of oyster, and the contents of Fe, Zn and Cu in Shantou oyster were the highest. (E,Z)-2,6-nonadienal played a significant role in the characteristic odor of Chengcun, Qinzhou and Zhanjiang oysters, whereas 1-octen-3-one was found to be the most important volatile odor substance in Shantou oyster. Conclusion: The flavor and volatile components of C. hongkongensis varied among different culture areas, with significant differences being found in the contents of nutrients, amino acids and elements.

Key words: Crassostrea hongkongensis, chemical composition, odor components

CLC Number:

TS254.9

HUANG Yanqiu, YANG Faming, QIN Xiaoming, ZHANG Chaohua, LIN Haisheng, GAO Jialong. Chemical Composition and Characteristic Odorans of Oyster (Crassostrea hongkongensis) from Different Culture Areas[J]. FOOD SCIENCE, 2019, 40(14): 236-242.

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Chemical Composition and Characteristic Odorans of Oyster (Crassostrea hongkongensis) from Different Culture Areas

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