Biochemical and volatile organic compound profile of European flat oyster (Ostrea edulis) and Pacific cupped oyster (Crassostrea gigas) cultivated in the Eastern Scheldt and Lake Grevelingen, the Netherlands

Houcke, Jasper van; Medina, Isabel; Linssen, J.P.H.; Luten, J. B.

doi:10.1016/j.foodcont.2016.03.044

Cited by 35 publications

(20 citation statements)

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“…Highest content of C22:6n3 was found in Skeletonema fed oysters after seven weeks of feeding (16.5%). The levels of these essential fatty acids are comparable with the ranges found for Pacific cupped oysters in the literature (Van Houcke, Medina, Linssen and Luten, 2016b;.…”

Section: Fatty Acidssupporting

confidence: 86%

“…The main VOCs found were the alcohols 1,5-octadien-3-ol, (E,E)-2,4-octadien-1-ol and 1-penten-3-ol. All VOCs, except (E,E)-2,4-octadien-1-ol, were also identified in earlier studies with Pacific cupped oysters by Van Houcke et al (2016b), , and . (E,E)-2,4-Octadien-1-ol was however measured by in the pullet carpet shells (Venerupis pullastra).…”

Section: Volatile Organic Compoundsmentioning

confidence: 61%

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Biochemical composition, volatile organic compounds, sensory and consumer evaluation of Pacific cupped oysters during land-based refinement

Houcke¹

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Oysters are the most tender and delicate of all seafoods. The stay in bed all day and night. They never work or take exercise, are stupendous drinkers, and wait for their meals to come to them."Hector Bolitho 'The Glorious Oyster ' (1960) Gempesaw, Bacon, Wessels and Manalo (1995) showed that consumers with a relatively higher educational background were more likely to buy oysters when compared to consumers with a lower educational background. Also, consumption patterns were significantly affected by the place of residence, age and seafood consumption frequency of the consumers. For instance, consumers were more likely to buy oysters when they lived relatively close to the seashore and were living in bigger cities. Furthermore, likelihood of oyster purchase increased with the age of the consumers. Purchase decision drivers such as health and taste play an important role in the buying behavior of oyster consumers.Consumers considering health as an important aspect in their purchase decision were six times more likely to buy oysters. Consumers considering taste as an important aspect in their purchase decision were 56 times more likely to buy oysters.Flavor, variety of diet, availability of fresh oysters, health, nutrition and tradition are all mentioned by consumers as reason for oyster consumption (Hanson, House, Sureshwaran, Posadas and Liu, 2002;House, Hanson and Sureshwaran, 2003).Alternatively, important reasons for not consuming oysters are high prices, food safety concerns, lack of availability of fresh oysters, allergy, lack of preparation knowledge, taste, smell and texture of the oysters (Hanson et al., 2002;House et al., 2003). Kow et al. (2008) and Mueller Loose, Peschel and Grebitus (2012) stressed the factor of convenience as a driver for purchase decisions. Australian consumers preferred, in their studies, pre-opened half-shell oysters over unopened oysters. Other important choice drivers in the study of Mueller Loose et al. (2012) were price, geographical origin of the oyster and oyster species. Kow et al. (2008) showed that Australian consumers had a Most of the sensory research regarding oysters is focused on the shelf life and storage conditions of these oysters. Aaraas et al. (2004) used a team of chefs and experienced oyster tasters in the development of attributes for sensory profiling of the European flat oyster in relation to freshness. For odor the attributes sea, seaweed, fishy, shellfish, crab, mud and mire were considered important. The appearance of the oysters was described using the attributes hydration of the gills, hydration of the mantle, color of plum and form of plum. The attributes describing texture were chewiness (1 st impression), hardness (after some mastication) and juiciness. For the description of taste the attributes sea-like, salty, pungent, sweet, rich, creamy, seaweed, bitter/bitterness and metallic aftertaste were used. In the study of Buzin, Baudon, Cardinal, Barillé and Haure (2011) odor attributes used in the freshness assessment of Pacific cupped oysters inclu...

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Section: Fatty Acidssupporting

confidence: 86%

Section: Volatile Organic Compoundsmentioning

confidence: 61%

Biochemical composition, volatile organic compounds, sensory and consumer evaluation of Pacific cupped oysters during land-based refinement

Houcke¹

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“…In all three studies consumers were recruited through advertisements in local newspapers and from a pool of consumers used in previous studies . The main selection criteria for the consumers was that they were consumers of oysters.…”

Section: Methodsmentioning

confidence: 99%

“…In all three studies consumers were recruited through advertisements in local newspapers and from a pool of consumers used in previous studies. 4,5,11 The main selection criteria for the consumers was that they were consumers of oysters. The number of participating consumers varied between 56, 72, and 85 participants in studies 2, 3, and 1, respectively.…”

Section: Consumer Panelmentioning

confidence: 99%

Quality perception, purchase intention, and the impact of information on the evaluation of refined Pacific cupped oysters (Crassostrea gigas) by Dutch consumers

et al. 2018

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BACKGROUNDOyster refinement using land‐based pond systems is a new activity in the Dutch oyster sector. It increases the oyster's tissue weight and changes its sensorial properties. However, the response of Dutch consumers towards refined oysters is unknown. The research aim was to gain insight into the importance of oyster quality parameters, drivers for oyster consumption, and acceptance of refined oysters by Dutch consumers, taking into account the information given to them about the product and process.RESULTSTaste, texture, and odor are the most important oyster quality characteristics for Dutch consumers. The outcome of questionnaires showed that willingness to buy and pay is influenced by factors such as the oysters' country of origin, cultivation area, and flavor profile. Refinement did not affect willingness to buy and pay. Furthermore Dutch consumers seem to have a preference for the flavor profile of refined oysters. Consumer evaluation showed that refined Pacific cupped oysters were perceived as sweeter compared with non‐refined oysters. When information on the cultivation process was disclosed, overall appreciation of refined oysters by consumers increased.CONCLUSIONNew insights in the importance of oyster quality characteristics for Dutch consumers are generated that can be used in the development of refined Pacific cupped oysters. © 2018 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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“…[ 21 , 22 , 23 ], oysters of Ostrea edulis sp. and Crassostrea gigas [ 21 , 24 ], octopuses of Octopus vulgaris sp. [ 25 , 26 ], and shrimps of Parapenaeus longirostris sp.…”

Section: Introductionmentioning

confidence: 99%

Tracing the Thermal History of Seafood Products through Lysophospholipid Analysis by Hydrophilic Interaction Liquid Chromatography–Electrospray Ionization Fourier Transform Mass Spectrometry

et al. 2018

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Low temperature treatments commonly applied to seafood products have been shown to influence their phospholipid (PL) profile through enzymatic hydrolysis. In the present study, the generation of lysophospholipids (LPL) resulting from this process was systematically investigated for selected, commercially relevant seafood products, namely oysters, clams, octopuses, and shrimps. These products were subjected to thermal treatments like refrigeration or freezing after being purchased as fresh, defrozen, or frozen products depending on the case. The coupling between hydrophilic interaction liquid chromatography (HILIC) and electrospray ionization with high resolution/accuracy Fourier transform mass spectrometry (ESI-FTMS) was exploited to evaluate the PL profile of the cited products, especially the incidence of LPL related to the two main PL classes of seafood products—phosphatidylcholines (PC) and phosphatidylethanolamines (PE)—in the lipid extracts. The lyso forms of PE (LPE) were found to be generally more sensitive than those of PC (LPC) to thermal treatments, usually exhibiting a significant increase upon prolonged refrigeration at 4 °C in all types of investigated products except European flat oysters. Moreover, the distinction between fresh and frozen or defrozen products could be achieved in the case of octopuses and shrimps, respectively.

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Biochemical and volatile organic compound profile of European flat oyster (Ostrea edulis) and Pacific cupped oyster (Crassostrea gigas) cultivated in the Eastern Scheldt and Lake Grevelingen, the Netherlands

Cited by 35 publications

References 19 publications

Biochemical composition, volatile organic compounds, sensory and consumer evaluation of Pacific cupped oysters during land-based refinement

Biochemical composition, volatile organic compounds, sensory and consumer evaluation of Pacific cupped oysters during land-based refinement

Quality perception, purchase intention, and the impact of information on the evaluation of refined Pacific cupped oysters (Crassostrea gigas) by Dutch consumers

Tracing the Thermal History of Seafood Products through Lysophospholipid Analysis by Hydrophilic Interaction Liquid Chromatography–Electrospray Ionization Fourier Transform Mass Spectrometry

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