The effect of algae diets ( Skeletonema costatum and Rhodomonas baltica ) on the biochemical composition and sensory characteristics of Pacific cupped oysters ( Crassostrea gigas ) during land-based refinement
Oyster refinement, a common practice in France, is aimed at increasing the weight of oyster tissue and influencing the taste properties of the refined oysters. Refinement usually takes place in land-based systems where the oysters are fed with relatively high concentrations of microalgae. In this st...
Published in: | Food Research International |
---|---|
Main Authors: | , , , , , , |
Other Authors: | , , |
Format: | Article in Journal/Newspaper |
Language: | English |
Published: |
HAL CCSD
2017
|
Subjects: | |
Online Access: | https://hal.science/hal-04201893 https://doi.org/10.1016/j.foodres.2017.06.041 |
id |
ftccsdartic:oai:HAL:hal-04201893v1 |
---|---|
record_format |
openpolar |
spelling |
ftccsdartic:oai:HAL:hal-04201893v1 2023-10-09T21:50:54+02:00 The effect of algae diets ( Skeletonema costatum and Rhodomonas baltica ) on the biochemical composition and sensory characteristics of Pacific cupped oysters ( Crassostrea gigas ) during land-based refinement van Houcke, Jasper Medina, Isabel Maehre, Hanne K. Cornet, Josiane Cardinal, Mireille Linssen, Jozef Luten, Joop Ecosystèmes microbiens et Molécules Marines pour les Biotechnologies (EM3B) Biotechnologies et Ressources Marines (BRM) Institut Français de Recherche pour l'Exploitation de la Mer (IFREMER)-Institut Français de Recherche pour l'Exploitation de la Mer (IFREMER) 2017-10 https://hal.science/hal-04201893 https://doi.org/10.1016/j.foodres.2017.06.041 en eng HAL CCSD Elsevier info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2017.06.041 hal-04201893 https://hal.science/hal-04201893 doi:10.1016/j.foodres.2017.06.041 ISSN: 0963-9969 Food Research International https://hal.science/hal-04201893 Food Research International, 2017, 100 (Part.1), pp.151-160. ⟨10.1016/j.foodres.2017.06.041⟩ [SDV]Life Sciences [q-bio] info:eu-repo/semantics/article Journal articles 2017 ftccsdartic https://doi.org/10.1016/j.foodres.2017.06.041 2023-09-23T22:55:17Z Oyster refinement, a common practice in France, is aimed at increasing the weight of oyster tissue and influencing the taste properties of the refined oysters. Refinement usually takes place in land-based systems where the oysters are fed with relatively high concentrations of microalgae. In this study the impact of feeding Skeletonema costatum and Rhodomonas baltica on the biochemical composition and sensory characteristics of Pacific cupped oysters (Crassostrea gigas) from the Eastern Scheldt during land-based refinement was studied.After a feeding period of four and seven weeks market-sized oysters were sampled for the analysis of fatty acids, free amino acids and volatile organic compounds and for a sensory evaluation by consumers and an expert panel.The algae Skeletonema costatum showed a lower ∑ PUFA, ∑ n − 3, ∑ n − 6, C18:2n6, C18:3n3, C18:4n3, C22:6n3 content as compared with Rhodomonas baltica. These differences were also reflected in the fatty acid profile of the oysters fed with the corresponding algae diets. Furthermore, general linear model and principal component analysis showed marked differences in free amino acids and volatile organic compound content between Skeletonema, Rhodomonas fed oysters and reference oysters. For example, threonine, glutamine, leucine, histidine, (E)-2-hexenal, (E)-2octenal, (E)-2-octen-1-ol, (E,E)-2,4-octadien-1-ol, (E,Z)-3,6-nonadien-1-ol and (Z,E)-2,6-nonadienal contents were higher in Skeletonema fed oysters compared to Rhodomonas fed oysters. Sensory differences between the experimental oyster groups were shown. Skeletonema fed Pacific cupped oysters were characterized by a stronger seaweed flavor, higher perceived sweetness and a firmer texture in comparison with Rhodomonas fed oysters. Naïve consumers were only able to differentiate between Rhodomonas fed oysters and reference oysters. Article in Journal/Newspaper Crassostrea gigas Archive ouverte HAL (Hyper Article en Ligne, CCSD - Centre pour la Communication Scientifique Directe) Pacific Food Research International 100 151 160 |
institution |
Open Polar |
collection |
Archive ouverte HAL (Hyper Article en Ligne, CCSD - Centre pour la Communication Scientifique Directe) |
op_collection_id |
ftccsdartic |
language |
English |
topic |
[SDV]Life Sciences [q-bio] |
spellingShingle |
[SDV]Life Sciences [q-bio] van Houcke, Jasper Medina, Isabel Maehre, Hanne K. Cornet, Josiane Cardinal, Mireille Linssen, Jozef Luten, Joop The effect of algae diets ( Skeletonema costatum and Rhodomonas baltica ) on the biochemical composition and sensory characteristics of Pacific cupped oysters ( Crassostrea gigas ) during land-based refinement |
topic_facet |
[SDV]Life Sciences [q-bio] |
description |
Oyster refinement, a common practice in France, is aimed at increasing the weight of oyster tissue and influencing the taste properties of the refined oysters. Refinement usually takes place in land-based systems where the oysters are fed with relatively high concentrations of microalgae. In this study the impact of feeding Skeletonema costatum and Rhodomonas baltica on the biochemical composition and sensory characteristics of Pacific cupped oysters (Crassostrea gigas) from the Eastern Scheldt during land-based refinement was studied.After a feeding period of four and seven weeks market-sized oysters were sampled for the analysis of fatty acids, free amino acids and volatile organic compounds and for a sensory evaluation by consumers and an expert panel.The algae Skeletonema costatum showed a lower ∑ PUFA, ∑ n − 3, ∑ n − 6, C18:2n6, C18:3n3, C18:4n3, C22:6n3 content as compared with Rhodomonas baltica. These differences were also reflected in the fatty acid profile of the oysters fed with the corresponding algae diets. Furthermore, general linear model and principal component analysis showed marked differences in free amino acids and volatile organic compound content between Skeletonema, Rhodomonas fed oysters and reference oysters. For example, threonine, glutamine, leucine, histidine, (E)-2-hexenal, (E)-2octenal, (E)-2-octen-1-ol, (E,E)-2,4-octadien-1-ol, (E,Z)-3,6-nonadien-1-ol and (Z,E)-2,6-nonadienal contents were higher in Skeletonema fed oysters compared to Rhodomonas fed oysters. Sensory differences between the experimental oyster groups were shown. Skeletonema fed Pacific cupped oysters were characterized by a stronger seaweed flavor, higher perceived sweetness and a firmer texture in comparison with Rhodomonas fed oysters. Naïve consumers were only able to differentiate between Rhodomonas fed oysters and reference oysters. |
author2 |
Ecosystèmes microbiens et Molécules Marines pour les Biotechnologies (EM3B) Biotechnologies et Ressources Marines (BRM) Institut Français de Recherche pour l'Exploitation de la Mer (IFREMER)-Institut Français de Recherche pour l'Exploitation de la Mer (IFREMER) |
format |
Article in Journal/Newspaper |
author |
van Houcke, Jasper Medina, Isabel Maehre, Hanne K. Cornet, Josiane Cardinal, Mireille Linssen, Jozef Luten, Joop |
author_facet |
van Houcke, Jasper Medina, Isabel Maehre, Hanne K. Cornet, Josiane Cardinal, Mireille Linssen, Jozef Luten, Joop |
author_sort |
van Houcke, Jasper |
title |
The effect of algae diets ( Skeletonema costatum and Rhodomonas baltica ) on the biochemical composition and sensory characteristics of Pacific cupped oysters ( Crassostrea gigas ) during land-based refinement |
title_short |
The effect of algae diets ( Skeletonema costatum and Rhodomonas baltica ) on the biochemical composition and sensory characteristics of Pacific cupped oysters ( Crassostrea gigas ) during land-based refinement |
title_full |
The effect of algae diets ( Skeletonema costatum and Rhodomonas baltica ) on the biochemical composition and sensory characteristics of Pacific cupped oysters ( Crassostrea gigas ) during land-based refinement |
title_fullStr |
The effect of algae diets ( Skeletonema costatum and Rhodomonas baltica ) on the biochemical composition and sensory characteristics of Pacific cupped oysters ( Crassostrea gigas ) during land-based refinement |
title_full_unstemmed |
The effect of algae diets ( Skeletonema costatum and Rhodomonas baltica ) on the biochemical composition and sensory characteristics of Pacific cupped oysters ( Crassostrea gigas ) during land-based refinement |
title_sort |
effect of algae diets ( skeletonema costatum and rhodomonas baltica ) on the biochemical composition and sensory characteristics of pacific cupped oysters ( crassostrea gigas ) during land-based refinement |
publisher |
HAL CCSD |
publishDate |
2017 |
url |
https://hal.science/hal-04201893 https://doi.org/10.1016/j.foodres.2017.06.041 |
geographic |
Pacific |
geographic_facet |
Pacific |
genre |
Crassostrea gigas |
genre_facet |
Crassostrea gigas |
op_source |
ISSN: 0963-9969 Food Research International https://hal.science/hal-04201893 Food Research International, 2017, 100 (Part.1), pp.151-160. ⟨10.1016/j.foodres.2017.06.041⟩ |
op_relation |
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2017.06.041 hal-04201893 https://hal.science/hal-04201893 doi:10.1016/j.foodres.2017.06.041 |
op_doi |
https://doi.org/10.1016/j.foodres.2017.06.041 |
container_title |
Food Research International |
container_volume |
100 |
container_start_page |
151 |
op_container_end_page |
160 |
_version_ |
1779313979938570240 |