Please use this identifier to cite or link to this item:

Biochemical Components of Different Colored Strains of Cultured Japanese Scallop (Mizuhopecten yessoensis) Under Different Cultivation Systems

File SizeFormat 
IJA_67.2015.1189.Hao.pdf522.26 kBAdobe PDFView/Open

Item Summary

Title: Biochemical Components of Different Colored Strains of Cultured Japanese Scallop (Mizuhopecten yessoensis) Under Different Cultivation Systems
Authors: Hao, Zhenlin
Yang, Limeng
Zhan, Yaoyao
Tian, Ying
Ding, Jun
show 2 morePang, Yunlong
Chang, Yaqing

show less
Keywords: Mizuhopecten yessoensis
total crude protein
total fat
amino acids
show 2 morefatty acids
mineral elements

show less
LC Subject Headings: Fish culture--Israel.
Fish culture.
Issue Date: 2015
Abstract: In this study, the water and total fat content, total crude protein, ash, fatty acids, amino acids and mineral elements of scallop adductor muscle were used to understand the biochemical components of different colored strain of Japanese scallop, Mizuhopecten yessoensis, cultured using different cultivation methods. Common scallops had slightly higher moisture, and total protein content, significantly higher total fat content, and significantly lower ash content than ivory white scallops when cultivated under both suspended and bottom culture conditions. For scallops of both colors, suspended culture individuals had slightly higher moisture, total protein content, significantly lower total fat and ash content, compared to bottom culture conditions. Most amino acids were more abundant in scallops from the bottom culture group than in scallops from the suspended culture group. The ivory white scallops contained slightly higher amounts of total amino acids, essential amino acids, and flavor-imparting amino acids, than the common scallops under a given culture method. In the suspended culture group, common scallops had higher content of unsaturated fatty acids, mono-unsaturated fatty acids, polyunsaturated fatty acids, lower contents of eicosapentaenoic acid and docosahexaenoic acid, compared with ivory white scallops. In the bottom culture group, common scallops contained more unsaturated fatty acids, polyunsaturated fatty acids, eicosapentaenoic acid and docosahexaenoic acid compared with ivory white scallops. In common scallops, levels of mineral elements (apart from Fe and Mg) were higher in suspended culture than in bottom culture. Levels of mineral elements in ivory white scallops in suspended culture were higher than or the same as those in bottom culture with the exception of K and Mn. In conclusion, different cultivation methods and shell color of M. yessoensis affected biochemical composition, amino acid content, fatty acid content, and mineral element content of the scallops. The research results may provide useful information for selective breeding, culture methods, deep processing, and comprehensive utilization of M. yessoensis.
Pages/Duration: 8 pages
ISSN: 0792-156X
Appears in Collections:Volume 67, 2015

Items in eVols are protected by copyright, with all rights reserved, unless otherwise indicated.