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dc.contributor.authorvan Houcke, Jasper
dc.contributor.authorMedina, Isabel
dc.contributor.authorMæhre, Hanne K
dc.contributor.authorCornet, Josiane
dc.contributor.authorCardinal, Mireille
dc.contributor.authorLinssen, Jozef
dc.contributor.authorLuten, Joop
dc.date.accessioned2018-08-22T07:39:01Z
dc.date.available2018-08-22T07:39:01Z
dc.date.issued2017-06-20
dc.description.abstract<p>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 <i>Skeletonema costatum</i> and <i>Rhodomonas baltica</i> on the biochemical composition and sensory characteristics of Pacific cupped oysters (<i>Crassostrea gigas</i>) from the Eastern Scheldt during land-based refinement was studied.</p> <p>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.</p> <p>The algae <i>Skeletonema costatum</i> showed a lower ∑ PUFA, ∑ n − 3, ∑ n − 6, C18:2n6, C18:3n3, C18:4n3, C22:6n3 content as compared with <i>Rhodomonas baltica</i>. 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 <i>Skeletonema</i>, <i>Rhodomonas</i> 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 <i>Skeletonema</i> fed oysters compared to <i>Rhodomonas</i> fed oysters. Sensory differences between the experimental oyster groups were shown. <i>Skeletonema</i> fed Pacific cupped oysters were characterized by a stronger seaweed flavor, higher perceived sweetness and a firmer texture in comparison with <i>Rhodomonas</i> fed oysters. Naïve consumers were only able to differentiate between <i>Rhodomonas</i> fed oysters and reference oysters.</p>en_US
dc.description.sponsorshipZilte Parels (Nationaal Regieorgaan Praktijkgericht Onderzoek SIA) Interreg IV Project AquaVlanen_US
dc.descriptionAccepted manuscript version. Published version available at <a href=https://doi.org/10.1016/j.foodres.2017.06.041> https://doi.org/10.1016/j.foodres.2017.06.041</a>. Accepted manuscript version, licensed <a href=http://creativecommons.org/licenses/by-nc-nd/4.0/> CC BY-NC-ND 4.0.</a>en_US
dc.identifier.citationvan Houcke, J., Medina, I., Mæhre, H.K., Cornet, J., Cardinal, M., Linssen, J. & Luten, J. (2017). 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. Food Research International, 100(1), 151-160. https://doi.org/10.1016/j.foodres.2017.06.041en_US
dc.identifier.cristinIDFRIDAID 1482913
dc.identifier.doi10.1016/j.foodres.2017.06.041
dc.identifier.issn0963-9969
dc.identifier.issn1873-7145
dc.identifier.urihttps://hdl.handle.net/10037/13518
dc.language.isoengen_US
dc.publisherElsevieren_US
dc.relation.journalFood Research International
dc.rights.accessRightsopenAccessen_US
dc.subjectVDP::Landbruks- og Fiskerifag: 900::Fiskerifag: 920en_US
dc.subjectVDP::Agriculture and fishery disciplines: 900::Fisheries science: 920en_US
dc.subjectCrassostrea gigasen_US
dc.subjectSkeletonema costatumen_US
dc.subjectRhodomonas balticaen_US
dc.subjectSensory propertiesen_US
dc.subjectFree amino acidsen_US
dc.subjectFatty acidsen_US
dc.titleThe 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 refinementen_US
dc.typeJournal articleen_US
dc.typeTidsskriftartikkelen_US
dc.typePeer revieweden_US


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