Total carotenoid differences in scallop tissues of Chlamys nobilis (Bivalve: Pectinidae) with regard to gender and shell colour

Zheng, Huaiping; Liu, Helu; Zhang, Tao; Wang, Shuqi; Sun, Zilong; Liu, Wenhua; Li, Yuanyou

doi:10.1016/j.foodchem.2010.03.109

Cited by 102 publications

(54 citation statements)

References 14 publications

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“…The carotenoid content in raw body tissues of scallop ranged from 7 to 60 μg/g. The pigment contents varied in this order: gonad > mantle > adductor > gill (Zheng and others ).…”

Section: Proximate Composition Of Shellfishmentioning

confidence: 87%

Shellfish: Nutritive Value, Health Benefits, and Consumer Safety

Venugopal

Gopakumar

2017

Comp Rev Food Sci Food Safe

227

142

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Shellfish is a major component of global seafood production. Specific items include shrimp, lobsters, oysters, mussels, scallops, clams, crabs, krill, crayfish, squid, cuttlefish, snails, abalone, and others. Shellfish, in general, contain appreciable quantities of digestible proteins, essential amino acids, bioactive peptides, long-chain polyunsaturated fatty acids, astaxanthin and other carotenoids, vitamin B 12 and other vitamins, minerals, including copper, zinc, inorganic phosphate, sodium, potassium, selenium, iodine, and also other nutrients, which offer a variety of health benefits to the consumer. Although shellfish are generally safe for consumption, their exposure to diverse habitats, the filter feeding nature of shellfish such as oysters, clams, and mussels, and unhealthy farming and handling practices may occasionally entail health risks because of possible presence of various hazards. These hazards include pathogenic organisms, parasites, biotoxins, industrial and environmental pollutants, heavy metals, process-related additives such as antibiotics and bisulfite, and also presence of allergy-causing compounds in their bodies. Most of the hazards can be addressed by appropriate preventive measures at various stages of harvesting, farming, processing, storage, distribution, and consumption. Furthermore, consumer safety of shellfish and other seafood items is strictly monitored by international, governmental, and local public health organizations. This article highlights the nutritional value and health benefits of shellfish items and points out the various control measures to safeguard consumer safety with respect to the products.

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“…The carotenoid content in raw body tissues of scallop ranged from 7 to 60 μg/g. The pigment contents varied in this order: gonad > mantle > adductor > gill (Zheng and others ).…”

Section: Proximate Composition Of Shellfishmentioning

confidence: 87%

Shellfish: Nutritive Value, Health Benefits, and Consumer Safety

Venugopal

Gopakumar

2017

Comp Rev Food Sci Food Safe

227

142

View full text Add to dashboard Cite

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“…Most shells have colour patterns, but the origin of the colour is not well known. Several pigments have been described in various taxa used different techniques (Zhang et al 2001;Withnall et al 2003;Brink and Van Der Berg 2005;Zheng et al 2010;Hedegaard et al 2006;Trinkler et al 2011). Up to now, only one method has been used for a set of samples.…”

Section: Relevance Of the Methodsmentioning

confidence: 99%

Colour or no colour in the juvenile shell of the black lip pearl oyster, Pinctada margaritifera?

Trinkler

Moullac

Cuif

et al. 2012

Aquat. Living Resour.

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-Pinctada margaritifera mollusc is cultivated in French Polynesia for the production of black pearls. For this study, the colour of juvenile samples (48 days old) was investigated in the visible range spectra (430-700 nm) using spectrophotometry. A first measurement was done with the soft parts still inside the shell (entire animal). Then, the soft parts were removed in order to do a second measurement on the growing edge of the shell. Comparison of the two measurements shows that the estimation of the living animal colour with unaided eye is strongly influenced by the colour of the soft parts. The use of the International Commission on Illumination (ISI) chromaticity diagram shows that at this growth stage, the shells are "white"; i.e. present no absorptions to the visible part. Multivariate statistical analyses based on the intensities of 6 wavelengths show that the shell colour is less variable than the colours of the entire animals. Wavelength intensities of the shells are similar, so no colour trend is visible. On the other hand, the colours of the entire animals are darker, and more variable. At this growth stage, the shell colour is not predictable for a potential selection of receiver or donor.

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“…A previous study has shown that the high total carotenoid content in golden scallops is inheritable (Zheng et al, ). Therefore, it is clear that polymorphism must occur by the progressive replacement of a preexisting gene by a particular mutant that has spread through the species and eventually becomes a fixed character type.…”

Section: Introductionmentioning

confidence: 99%

“…Generally, most noble scallops have brown shell color with white flesh and golden individuals only occur in 3%–4% of this species. The golden scallops have been reported to contain much higher total carotenoid content (Zheng et al, ) and have higher survival rates (86%–92%) in the winter than the brown scallops (63%–69%) (Zheng et al, ). Interestingly, the noble scallops not only display polymorphism of the shell colors (golden and brown), but also polymorphism of the tissue colors (orange and white) (Zheng, Sun, Zhang, Liu, & Liu, ).…”

Section: Introductionmentioning

confidence: 99%

Amino acid variations in polymorphic noble scallops, Chlamys nobilis

Soon

Leng

Zhao

et al. 2019

J Food Process Preserv

Self Cite

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Noble scallop Chlamys nobilis is an economically important edible marine bivalve that display polymorphism in shells and flesh colors. The present study was carried out to investigate whether there is a difference in amino acid (AA) content and composition between the two polymorphic scallops. The AA content and compositions of the whole edible flesh, adductor, and mantle were extracted and analyzed using high‐performance liquid chromatography. The results of this study revealed that golden and brown scallops have a similar AA composition, but distinctive content, and the differences in AA contents are obvious in adductor. Moreover, regardless of shells and flesh color, both noble scallops have high quantity and high‐quality proteins that are easily digested and contain dietary essential AAs in quantities corresponding to human requirements. The present study demonstrates for the first time that polymorphisms in aquatic animals have different AA contents but similar composition. Practical applications The noble scallop is an economically important edible marine bivalve that is widely distributed in Japan, Indonesia, and the Southern Sea of China. They have been widely cultivated in South China since the 1980s. The present study not only provides knowledge of the AA composition of scallops which serves as a basis for establishing their potential nutritive value, but also provides the first reference for AA content and compositions of polymorphism.

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Total carotenoid differences in scallop tissues of Chlamys nobilis (Bivalve: Pectinidae) with regard to gender and shell colour

Cited by 102 publications

References 14 publications

Shellfish: Nutritive Value, Health Benefits, and Consumer Safety

Shellfish: Nutritive Value, Health Benefits, and Consumer Safety

Colour or no colour in the juvenile shell of the black lip pearl oyster, Pinctada margaritifera?

Amino acid variations in polymorphic noble scallops, Chlamys nobilis

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