College of Food Science and Engineering, Ocean University of China, No.5, Yu Shan Road, Qingdao, Shandong Province, 266003, PR China.
College of Food Science and Engineering, Ocean University of China, No.5, Yu Shan Road, Qingdao, Shandong Province, 266003, PR China.
Food Chem. 2022 Oct 15;391:133191. doi: 10.1016/j.foodchem.2022.133191. Epub 2022 May 12.
Due to the large breeding density and the influence of seasonal changes, the quality of oysters declined. Oysters are often fattened with specific microalgae before sale to improve their quality. Here, the purpose of this study was to study the effects of different microalgae diets on the flavor characteristics of Crassostrea gigas (C. gigas) after three weeks of fattening. The result showed that there was a certain correlation between the fatty acid composition of C. gigas and microalgae. The equivalent umami concentration values of C. gigas fed with Chlorella vulgaris and Pavlova viridis (5.34 and 4.91 g/100 g, respectively) were significantly higher than that of the control group. Gas chromatography-ion mobility spectrometry analysis showed 48 volatile organic compounds, and the principal component analysis plot showed an obvious separation between the C. gigas. These results indicated that diets had a significant effect on the flavor components of oysters.
由于养殖密度大且受季节变化的影响，牡蛎的质量下降。牡蛎在出售前通常会用特定的微藻进行育肥，以提高其品质。本研究旨在研究育肥 3 周后，不同微藻饲料对长牡蛎（Crassostrea gigas）风味特征的影响。结果表明，长牡蛎的脂肪酸组成与微藻之间存在一定的相关性。投喂小球藻（Chlorella vulgaris）和绿色巴夫藻（Pavlova viridis）的长牡蛎的等效鲜味浓度值（分别为 5.34 和 4.91 g/100 g）显著高于对照组。气相色谱-离子迁移谱分析显示了 48 种挥发性有机化合物，主成分分析图显示长牡蛎之间有明显的分离。这些结果表明，饲料对牡蛎的风味成分有显著影响。
