Comparative Characteristics of Percentage Edibility, Condition Index, Biochemical Constituents and Lipids Nutritional Quality Indices of Wild and Farmed Scallops (Flexopecten glaber)

Abstract

The consumption of seafood has considerably increased over recent decades; however, as wild seafood stocks are limited, the cultured ones represent a possible valuable alternative. The purpose of this study was to compare wild and cultured scallops, Flexopecten glaber, on the basis of their marketability indices and biochemical characteristics. Wild and cultured specimens were harvested from the Ionian Sea (the Central Mediterranean Sea). Protein and lipid were significantly different between scallops, with the values of protein of 8.50 and 11.6 g/100 g and lipid of 1.45 and 1.70 g/100 g for wild and cultured scallops, respectively. Regarding fatty acids (FAs), statistical differences were also detected. The cultured species showed significantly (p < 0.05) higher polyunsaturated fatty acids (PUFAs) than its wild counterpart. Eicosapentaenoic (EPA, 20:5 n3) and docosahexaenoic acid (DHA, 22:6:3) were the major polyunsaturated fatty acids, although only DHA showed significant differences between wild and culture scallops (p < 0.05). The ratio of n3/n6 PUFA showed high values, with 2.7 and 3.1 for wild and cultured scallops, respectively. The atherogenic and thrombogenic indices and hypocholesterolemic/hypercholesterolemic fatty acid ratio indicated an import role in human diet. The appreciated nutritional properties of this species could support the interest to promote its cultivation, ensuring high food nutritive value for the purchasers.

Nutritional Composition of <i>Callista erycina</i>, an Important Edible Economical Clam from the South China Sea

“…In this study, the ratio of Σn3/Σn6 in C. erycina was 2.95, suggesting that clams C. erycina could be categorized as ideal to human health consumption. And which was similar to the F. Glaber (2.7-3.1) [25] but higher than that in Asian hard clam M. lusoria (0.99-1.58) [18], and lower than that in C. gigas (6.35-8.11) [51]. According to the current nutritional recommendations [48], the recommended ratio of PUFA/SFA is above 0.45.…”

“…And the ash content of C. erycina was significantly lower than that of Flexopecten glaber from the Central Mediterranean Sea [25], Egeria radiata from the Calabar river, Cross River State, [23] and M. Mercenaria from the Ekowe community [17]. The lipid content of C. erycina in this work was 0.53±0.03 g/100g, which was close to the level of M. chinensis [22], but significantly lower than that of Anadara broughtonii [22], M. lusoria [18], F. glaber [25] and E. radiata [23].…”

“…The ash content of C. erycina was higher than that of M. chinensis and Anadara broughtonii from Amur Bay, Sea of Japan [22], Meretrix meretrix from the coast of Andaman Sea [18] and Haliotis discus hannai Ino from the Nanri Island, Putian, China [24]. And the ash content of C. erycina was significantly lower than that of Flexopecten glaber from the Central Mediterranean Sea [25], Egeria radiata from the Calabar river, Cross River State, [23] and M. Mercenaria from the Ekowe community [17]. The lipid content of C. erycina in this work was 0.53±0.03 g/100g, which was close to the level of M. chinensis [22], but significantly lower than that of Anadara broughtonii [22], M. lusoria [18], F. glaber [25] and E. radiata [23].…”

Antalya Körfezi’nden Toplanan Akdeniz Deniz Tarağı (Pecten jacobaeus)’nın Mevsimsel Ham Besin Bileşimi, Amino Asit ve İz Metal İçerikleri

“…Condition index, meat yield and gonadosomatic index are essential parameters to evaluate the commercial quality of scallops, and they directly correlated with the nutritional changes in the scallop tissues during reproduction (Berik & Çankırılıgil, 2013;Biandolino et al, 2020;Orban et al, 2002).…”

“…The nutritional value of the essential amino acids, the high rate of the long-chained polyunsaturated fatty acids, highly digestible proteins and the mineral ingredients make the scallops a very beneficial food source (Manthey-Karl et al, 2015). With these benefits and the high consumer demand, several scallop species were evaluated in the seafood processing sector (Beaumont & Gjedrem, 2007;Biandolino et al, 2020), and the marketing of scallops in Europe has increased significantly in recent years (FAO, 2020). Thus, the high economic value of the scallops sustained them to become a subject of both fisheries and aquaculture studies (Barber & Blake, 2016).…”