Lipid deterioration and its inhibition of Japanese oyster Crassostrea gigas during frozen storage.

Jeong, Bo Young; Ohshima, Toshiaki; Koizumi, Chiaki; Kanou, Yujiro

doi:10.2331/suisan.56.2083

Cited by 50 publications

(41 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The content was between 0.8 and 1.5 of the wet weight of the soft parts; all mean lipid content was low. Therefore, the low nutritional conditions of the examined samples are similar to each other between the two different countries and the content was typical for this species 12,16 .…”

mentioning

confidence: 95%

“…As for the detailed fatty acid determination of bivalve species, little information has been available on the detailed composition of scallops Placopecten magellanicus 7 and Pecten maximus [8][9] , and the pearl oyster Pinctada fucata martensii 10 . In partic-ular, few reports have made a detailed analysis of the fatty acid composition of the respective lipid classes for the Pacific oyster C. gigas [11][12][13][14][15][16][17] , the European flat oyster O. edulis [18][19][20][21] , and the American oyster Crassostrea virginica [18][19] .…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

High Levels of Icosapentaenoic Acid in the Lipids of Oyster Crassostrea gigas Ranging over Both Japan and France

Saito¹,

Marty²

2010

J. Oleo Sci.

View full text Add to dashboard Cite

The lipid and fatty acids of the Pacific oyster, Crassostrea gigas, collected both in Japan and France, were analyzed. Triacylglycerols and sterols were the major classes in the neutral lipids of both populations of C. gigas between the two countries, and they had signifi cant levels of phospholipids (phosphatidylethanolamine and phosphatidylcholine) with ceramideaminoethylphosphonate in their polar tissue lipids. The differences of 18:3n-3 and 22:6n-3 (docosahexaenoic acid; DHA) levels in the depot triacylglycerols suggest the infl uence of dietary phytoplankton in different environments of the two countries. Although the levels of the fatty acids slightly differed, that of 20:5n-3 (icosapentaenoic acid; EPA, 20.5-24.8%) in the triacylglycerols was specifi cally the highest fatty acid in all the samples. The major polyunsaturated fatty acids in the polar lipids of all samples were EPA (13.2-17.8% for phosphatidylethanolamine and 13.4-22.7% for phosphatidylcholine) and DHA (18.9-26.8% for phosphatidylethanolamine and 13.1-22.5% for phosphatidylcholine). The fl uctuation of total PUFA levels in the polar lipids between samples of both countries suggests the infl uence of diet. In addition, the consistently high EPA levels in the phospholipids may compensate for the variation in DHA levels.

show abstract

mentioning

confidence: 95%

Section: Introductionmentioning

confidence: 99%

High Levels of Icosapentaenoic Acid in the Lipids of Oyster Crassostrea gigas Ranging over Both Japan and France

Saito¹,

Marty²

2010

J. Oleo Sci.

View full text Add to dashboard Cite

show abstract

“…However, shifts in relative levels of PUFA of white sharks, including key dietary indicators 22:6ω3 (DHA) and 20:5ω3 (EPA), were only distinguishable in the ambient temperature trial, and not in either the short-or long-term −20 • C analysis (with the exception of 18:2ω6). Additionally, the polyene index (EPA+DHA/16:0), a well-established metric for tissue degradation, thought to be ubiquitous across taxa (Jeong et al, 1990;Paola and Isabel, 2015), showed no decrease across any trials ( Table 5). The present study shows that white shark muscle PUFA might not show the stark degradation seen in the muscle tissue of other species.…”

Section: Degradationmentioning

confidence: 99%

“…ω3:ω6 S NS NS EPA+DHA/16:0 NS NS NS Determined to be a valuable indicator of lipid oxidation (Jeong et al, 1990). Decreased every 3 months for 1 year in mackerel (Paola and Isabel, 2015).…”

Section: Minimum Samples Sizementioning

confidence: 99%

Assessing the Functional Limitations of Lipids and Fatty Acids for Diet Determination: The Importance of Tissue Type, Quantity, and Quality

et al. 2017

View full text Add to dashboard Cite

Lipid and fatty acid (FA) analysis is commonly used to describe the trophic ecology of an increasing number of taxa. However, the applicability of these analyses is contingent upon the collection and storage of sufficient high quality tissue, the limitations of which are previously unexplored in elasmobranchs. Using samples from 110 white sharks, Carcharodon carcharias, collected throughout Australia, we investigated the importance of tissue type, sample quantity, and quality for reliable lipid class and FA analysis. We determined that muscle and sub-dermal tissue contain distinct lipid class and FA profiles, and were not directly comparable. Muscle samples as small as 12 mg dry weight (49 mg wet weight), provided reliable and consistent FA profiles, while sub-dermal tissue samples of 40 mg dry weight (186 mg wet weight) or greater were required to yield consistent profiles. This validates the suitability of minimally invasive sampling methods such as punch biopsies. The integrity of FA profiles in muscle was compromised after 24 h at ambient temperature (∼20 • C), making these degraded samples unreliable for accurate determination of dietary sources, yet sub-dermal tissue retained stable FA profiles under the same conditions, suggesting it may be a more robust tissue for trophic ecology work with potentially degraded samples. However, muscle samples archived for up to 16 years in −20 • C retain their FA profiles, highlighting that tissue from museum or private collections can yield valid insights into the trophic ecology of marine elasmobranchs.

show abstract

“…Quality of frozen oysters is affected by several factors such as storage temperature and time, packaging and thawing conditions [1]. The pH of the oyster gradually changes during freezing storage at -20 °C and -35°C [2], but moisture and crude protein contents do not change significantly during freezing storage at -20°C for 12 months [23]. The total volatile basic nitrogen (TVB-N) and peroxide value (PV), which are the indicators of freshness in oyster, increased during storage at -18°C [4].…”

Section: Introductionmentioning

confidence: 99%

Initial Freshness of Pacific Oyster (<i>Crassostea gigas</i>) Affects Its Quality and Self-life during Freezing Storage

Lee¹,

Jung²,

Lee³

et al. 2017

JFNR

View full text Add to dashboard Cite

We investigated the effect of initial freshness of raw oysters on the quality and storage period of oysters during freezing storage. The expressible drips of the oysters were more effused as the freezing storage period increased. Also, the lower the initial freshness of the oysters, the more drips were released after thawing. The pH values decreased slightly during freezing storage at -20 °C for 12 months, but there was no significant difference (p > 0.05) according to initial freshness of raw oysters. The initial glycogen contents of oysters before freezing was between 722 and 585 mg/100 g whereas the glycogen contents of the oysters after freezing for 12 months ranged from 667 to 522 mg/100 g. The initial TVB-N value of S-1 with freshness of "good quality" was 3.9 mg N/100 g, but gradually increased during the freezing storage period and its value was 7.9 mg N/100g at 12 months of storage. S-7 of with an initial TVB-N value of 15.2 mg N/100 g increased sharply during freezing storage, reaching a maximum of 36.2 mg N/100g at 8 months after storage and then slightly decreased to 32.2 mg N/100g at 12 months of storage. S-5 with an initial PV of 12.6 meq/kg showed the highest value of 33.7 meq/kg at the 10 months of storage and S-7 with an initial PV of 17.5 meq/kg showed the highest value of 44.6 meq/kg at 8 months of storage. PL of oysters decreased with increasing storage period regardless of their initial freshness in all samples, while FFA increased during freezing storage The scores of all sensory evaluation parameters of S-1, which is the freshest sample of raw oysters before freezing, showed little change until 4 months after storage, and their scores began to slowly decrease after 4 months of storage and still could be accepted (scores of more than 6.0) at the end of storage. Sensory evaluation scores on color, taste and odor of S-7 after 8 months of storage showed unacceptable score of 6 or less, and fishy and sour taste were slightly stronger at 12 months of storage. These results indicate that raw oysters with TVB-N and PV of 3.9 mg/100 g and 4.2 meq/kg can maintain oyster quality for more than one year at -20°C. On the other hand, it is suggested that raw oysters with TVB-N and PV of 15.2 mg N/100 g and 17.5 meq/kg may not be stored for more than 8 months at -20°C.

show abstract

Lipid deterioration and its inhibition of Japanese oyster Crassostrea gigas during frozen storage.

Cited by 50 publications

References 0 publications

High Levels of Icosapentaenoic Acid in the Lipids of Oyster Crassostrea gigas Ranging over Both Japan and France

High Levels of Icosapentaenoic Acid in the Lipids of Oyster Crassostrea gigas Ranging over Both Japan and France

Assessing the Functional Limitations of Lipids and Fatty Acids for Diet Determination: The Importance of Tissue Type, Quantity, and Quality

Initial Freshness of Pacific Oyster (<i>Crassostea gigas</i>) Affects Its Quality and Self-life during Freezing Storage

Contact Info

Product

Resources

About