Shellfish: Proximate composition, minerals, fatty acids, and sterols

King, Irena B.; Childs, Marian T.; Dorsett, Carol S.; Ostrander, Joyce G.; Monsen, Elaine R

doi:10.1016/s0002-8223(21)01602-3

Cited by 100 publications

(8 citation statements)

References 26 publications

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“…While some studies have examined changes in proximate composition in blue mussels due to processing or seasonal changes (37,38), no previous study appears to have reported changes in the proximate composition of cultured Newfoundland blue mussels during storage on ice. The proximate composition of mussels stored on ice on day 0 (1.4% ash, 79.86% moisture, 2.55% lipids, 12.64% protein, and 3.55% carbohydrate) is similar to that reported in the literature for blue mussels cultured in other countries, with some exceptions due to seasonal and reproductive cycle effects (39,40). The use of the whole mussel body, rather than specific parts, for analysis and the relatively short period of storage on ice (14 days only) may have hindered detection of marked changes in moisture, protein, and lipid contents (41).…”

Section: Discussionsupporting

confidence: 80%

Quality Indicators of Cultured Newfoundland Blue Mussels (Mytilus edulis) during Storage on Ice: Microbial Growth, pH, Lipid Oxidation, Chemical Composition Characteristics, and Microbial Fatty Acid Contents

Khan

Parrish

Shahidi

2005

J. Agric. Food Chem.

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To devise proper strategies to evaluate and maintain the quality of cultured blue mussels (Mytilus edulis) during storage on ice, this study examined the potential use of microbial growth, pH, lipid oxidation, and composition characteristics as quality indicators. It also evaluated the use of individual (i15:0, ai15:0, i16:0, ai16:0, i17:0, ai17:0, 17:0) and total bacterial fatty acid contents as a rapid method to examine the microbial quality of stored mussels. Linear regression analyses of the storage period of mussels vs various quality indicators indicated that the strongest correlation was between the storage period and microbial growth (r = 0.973, p < 0.0001) followed by the microbial fatty acid ai15:0 content (r = 0.903, p < 0.0001) and ash content (r = 0.819, p = 0.0002). All other correlations between the storage period and quality indicators were moderate (r = 0.500-0.700 and p < 0.05), poor (r < 0.500 and p > 0.05), or negative (r = -0.657 and p = 0.027).

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Section: Discussionsupporting

confidence: 80%

Quality Indicators of Cultured Newfoundland Blue Mussels (Mytilus edulis) during Storage on Ice: Microbial Growth, pH, Lipid Oxidation, Chemical Composition Characteristics, and Microbial Fatty Acid Contents

Khan

Parrish

Shahidi

2005

J. Agric. Food Chem.

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“…Palmitic acid is reported to be one of the major free fatty acids present in blue mussels, together with eicosapentaenoic acid (20:5) and docosahexaenoic acid (22:6). In addition, 14:0, 16:1 18:0, 18:1, 18:2, 18:3, 18:4, 20:1, and 20:2 fatty acids are commonly present at substantial levels (26). It is therefore probable that there will be similar OA diol-fatty acid hybrid esters with these other fatty acid moieties in blue mussels.…”

Section: Resultsmentioning

confidence: 99%

New Esters of Okadaic Acid in Seawater and Blue Mussels (Mytilus edulis)

Torgersen

Miles

Rundberget

et al. 2008

J. Agric. Food Chem.

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Marine algal toxins of the okadaic acid (OA) group can occur as diol esters and sulfated diol esters in algae and as fatty acid esters in shellfish. Several of these ester forms have been identified, but the most common procedure for detecting OA group toxin esters is by measuring the increase in parent toxin after alkaline hydrolysis. Use of this alkaline hydrolysis method led to the discovery of high levels of conjugates of OA and dinophysistoxins-2 (DTX2) in seawater and of OA, DTX1, and DTX2 in blue mussel hepatopancreas (HP) from Flødevigen, Norway, during a bloom of Dinophysis spp. In the water sample, a C 8-diol ester, a C 9-diol ester, and a previously undescribed C 8-triol ester of OA were characterized using HPLC-MS (2), -MS (3), and -MS (4) in combination with various derivatization procedures. Palmitic acid (16:0) ester derivatives of these diol/triol esters were found in mussel HP and characterized using HPLC-MS (2), -MS (3), and -MS (4). To the authors' knowledge, hybrid diol-fatty acid esters of OA have not been previously described. Mass spectral analysis showed the presence of two forms of hybrid esters: one with the fatty acid conjugated to the 7-OH of the OA moiety and the other with the fatty acid conjugated to the OH group in the "diol" moiety. In the water sample, the C 8-diol ester was the most abundant, whereas in the mussels, the 16:0-C 9-diol hybrid ester was most abundant, and only minor amounts of the 16:0-C 8-diol hybrid ester were detected, suggesting that C 8- and C 9-diol esters of OA may be metabolized differently in blue mussels. 7- O-acyl esters of OA, DTX1, and DTX2 are thought to contribute to shellfish toxicity by being hydrolyzed in the human stomach to the parent toxins, and the newly characterized hybrid esters are likely to contribute similarly.

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“…Results suggested that though there were decreases in contents of the three EFAs in low salinity treatment, the differences were not significant; low salinity stress did not significantly influence the relative contents of EFAs in P. trituberculatus muscle tissues. The low salinity group had extremely significantly higher contents of both EPA and DHA than control group (p < 0.01), presenting a result different from that found in Fenneropenaeus chinensis (Chen et al, 2010), the blue swimmer crab (Wu et al, 2010), the green crab (Cherif et al, 2008) and the Dungeness crab (King et al, 1990). The PUFA composition in muscle tissues of P. trituberculatus also differed greatly from those of other freshwater crabs, such as Birgus latro (Taku & Masaki, 2015) and Eriocheir sinensis .…”

Section: Discussionmentioning

confidence: 57%

“…trituberculatus muscle tissues. The low salinity group had extremely significantly higher contents of both EPA and DHA than control group ( p < 0.01), presenting a result different from that found in Fenneropenaeus chinensis (Chen et al, 2010), the blue swimmer crab (Wu et al, 2010), the green crab (Cherif et al, 2008) and the Dungeness crab (King et al, 1990). The PUFA composition in muscle tissues of P .…”

Section: Discussionmentioning

confidence: 69%

Effects of low salinity on fatty acid and free amino acid composition of muscle tissues in Portunus trituberculatus

Chen

Qin

et al. 2021

Aquaculture Research

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The effects of low salinity on fatty acid and free amino acid (FAA) composition in muscles of swimming crab, Portunus trituberculatus, were investigated in this study. The swimming crabs were reared for 5 weeks under two different experimental treatments (the 12 ppt group and the 24 ppt group). Then, composition of fatty acids and free amino acids in total muscles was measured using gas chromatography–mass spectrometry (GC‐MS) with external standard method and liquid chromatography–mass spectrometer (LC‐MS) with internal standard method respectively. Results of fatty acid analysis showed that C18:1n9c, C20:5n3 (EPA) and C22:6n3 (DHA) were the dominating fatty acids in muscle tissues of P. trituberculatus. There was an extremely significant increase in contents of total fatty acids (TFA), total saturated fatty acids (SFA), total monounsaturated fatty acid (MUFA) and total polyunsaturated fatty acid (PUFA) in muscle tissues of P. trituberculatus with low salinity treatment (12 ppt) compared with those cultured in seawater (24 ppt) (p < 0.01). Results of free amino acid analysis showed that the content of total free amino acids (TFAA) significantly decreased in muscle tissues of P. trituberculatus with low salinity treatment compared with those in seawater (p < 0.05). Among all flavour‐tasting FAAs, the umami FAA content was extremely significantly higher in low salinity group compared with control group (p < 0.01); the sweetish FAA content was significantly lower in low salinity group while the bitter taste of FAA content had no significant differences between two groups.

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Shellfish: Proximate composition, minerals, fatty acids, and sterols

Cited by 100 publications

References 26 publications

Quality Indicators of Cultured Newfoundland Blue Mussels (Mytilus edulis) during Storage on Ice: Microbial Growth, pH, Lipid Oxidation, Chemical Composition Characteristics, and Microbial Fatty Acid Contents

Quality Indicators of Cultured Newfoundland Blue Mussels (Mytilus edulis) during Storage on Ice: Microbial Growth, pH, Lipid Oxidation, Chemical Composition Characteristics, and Microbial Fatty Acid Contents

New Esters of Okadaic Acid in Seawater and Blue Mussels (Mytilus edulis)

Effects of low salinity on fatty acid and free amino acid composition of muscle tissues in Portunus trituberculatus

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