Analysis of edible rate and nutritional quality of Scylla paramamosain with different degrees of ovarian plumpness

Peng, Yingyingying; Yu, Huaihua; Xu, Wenjun

doi:10.1016/j.jfca.2021.103817

Cited by 6 publications

(3 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Seafoods containing high-quality protein are valuable sources of nutrition in the daily human diet [19][20][21]. The content, type, and composition of essential amino acids determine the nutritional value of the protein in food.…”

Section: Hydrolyzed Amino Acidmentioning

confidence: 99%

“…The glycine content in A. irradians was 39.87-83.33 mg/100 g (golden shell, 46.37-72.10 mg/100 g; purple shell, 39.87-83.33 g/100 g), alanine was 49.52-116. 19 In order to evaluate the nutritional value of vitamins more accurately, the index of nutritional quality (INQ) was calculated by the recommended intake of nutrition and energy, which referred to the Chinese Food Composition Table [33] based on 2600 kal/d in 18-50-year-old males. Table 3 shows that the INQs of vitamin D and B 12 were greater than 1, ranging from 5.16 to 17.82 (golden shell, 6.33-17.82; purple shell, 5.16-16.40) and 13.98 to 23.13 (golden shell, 13.98-23.13; purple shell, 16.98-21.66), respectively, indicating that these two vitamins are the dominant nutrients in A. irradians.…”

Section: Taste-contributing Compounds and Taste Activity Valuementioning

confidence: 99%

See 1 more Smart Citation

Characteristic Profile of the Hazardous, Nutritional, and Taste-Contributing Compounds during the Growth of Argopecten irradians with Different Shell Colors

Wang,

Peng,

Zhao

et al. 2023

Foods

View full text Add to dashboard Cite

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.

show abstract

Section: Hydrolyzed Amino Acidmentioning

confidence: 99%

Section: Taste-contributing Compounds and Taste Activity Valuementioning

confidence: 99%

Characteristic Profile of the Hazardous, Nutritional, and Taste-Contributing Compounds during the Growth of Argopecten irradians with Different Shell Colors

Wang,

Peng,

Zhao

et al. 2023

Foods

View full text Add to dashboard Cite

show abstract

“…Ash content was measured according to GB 5009.4-2016 (Code of National Standard of China, Peng et al 2021). Moreover, mineral macro-elements (P, K, Na, Ca and Mg) and micro-elements (Zn, Fe, Cu and Mn) were extracted using the microwave-assisted digestion.…”

Section: Determination Of Ash Content and Elemental Composition Contentmentioning

confidence: 99%

Phytochemical composition and nutritional characterization of qamgur (Brassica rapa L.) in different forms

et al. 2022

View full text Add to dashboard Cite

The purpose of this paper is to determine the phytochemical composition and evaluate the nutritional value of qamgur (Brassica rapa L., a characteristic crop in Xinjiang). The fresh qamgur was processed with hot air drying and freeze drying and then sliced into FD qamgur slices and ground into qamgur powders. The results show that qamgur powders and FD qamgur slices are rich in the nutrients essential for human health, such as total sugar (41.4 and 44.8 g/100 g), polysaccharide (16.3 × 10 3 and 20.4 × 10 3 g/100 g), Vitamin C (39.3 and 46.5 g/100 g), flavonoids (45.0 and 33.0 g/100 g) and total saponins (46.0 and 30.0 g/100 g) compared with the fresh qamgur. Moreover, major elements and micro elements analysis were measured by inductively coupled plasma atomic emission spectrometry (ICP-AES), and the results showed that an abundant number of mineral elements (e.g. K, Na, Ca, Mg, Cu, Fe, Zn and Mn) were found in qamgur. The content of Ca was 4.5×10 3 mg/kg, 15.7 mg/kg for Zn, and 81.1 mg/kg for Fe. Similarly, the highest protein value was observed in the qamgur powders (12.4 g/100 g), whereas the fresh samples contained only 2.78 g/100 g. In addition, the proportion of essential amino acids (EAA) and nonessential amino acids (NEAA) of the powders were 59.7% and 40.3%, whereas for the FD slices, they were 61.0% and 39.0%. Overall, the nutritional value of qamgur was significantly improved through processing. So, in this paper, we provide the theoretical basis for the study on the nutritional value of qamgur and the development of medicinal foods and functional foods.

show abstract

Integration of RNAi and RNA-seq uncovers the regulation mechanism of DDX20 on vitellogenin expression in Scylla paramamosain

Yao

Sun

Zhang

et al. 2022

Comparative Biochemistry and Physiology Part D: Genomics and Pr

View full text Add to dashboard Cite

Analysis of edible rate and nutritional quality of Scylla paramamosain with different degrees of ovarian plumpness

Cited by 6 publications

References 17 publications

Characteristic Profile of the Hazardous, Nutritional, and Taste-Contributing Compounds during the Growth of Argopecten irradians with Different Shell Colors

Characteristic Profile of the Hazardous, Nutritional, and Taste-Contributing Compounds during the Growth of Argopecten irradians with Different Shell Colors

Phytochemical composition and nutritional characterization of qamgur (Brassica rapa L.) in different forms

Integration of RNAi and RNA-seq uncovers the regulation mechanism of DDX20 on vitellogenin expression in Scylla paramamosain

Contact Info

Product

Resources

About