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Wang T, Peng J, Zhao X, Lin Y, Song D, Zhao Y, Jiang Y, Wu H, Geng Q, Zheng G, Guo M, Tan Z. Characteristic Profile of the Hazardous, Nutritional, and Taste-Contributing Compounds during the Growth of Argopecten irradians with Different Shell Colors. Foods 2023; 12:4354. [PMID: 38231795 DOI: 10.3390/foods12234354] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2023] [Revised: 11/27/2023] [Accepted: 11/30/2023] [Indexed: 01/19/2024] Open
Abstract
Bay scallops (Argopecten irradians; A. irradians) are shellfish with high nutritional and economic value. However, nutritional studies on A. irradians with different shell colors are limited. This study examines the hazardous, nutritional, and taste-contributing compounds during the growth of A. irradians with different shell colors. During the growth of A. irradians, the hazardous contents were below the standard limit. Changes in the nutritional and taste-contributing compounds between months were more significant than shell color. Bay scallops had more fats, total fatty acids, and taste-contributing compounds in August and more proteins, essential fatty acids, vitamin D, vitamin B12, Cu, and Zn in September and October. In October, the golden shell color strain had more proteins, essential fatty acids, vitamin D, vitamin B12, Cu, and Zn, while the purple shell color strain had more taste-contributing compounds. A. irradians had better taste in August and higher nutritional value in September and October. In October, the golden shell color strain has higher nutritional value, and the purple shell color strain has better commercial value and taste. The correlation analysis indicates that the nutritional quality of bay scallops is affected by age (months), shell color, and seawater environment.
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Affiliation(s)
- Teng Wang
- Key Laboratory of Testing and Evaluation for Aquatic Product Safety and Quality, Ministry of Agriculture and Rural Affairs, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China
| | - Jixing Peng
- Key Laboratory of Testing and Evaluation for Aquatic Product Safety and Quality, Ministry of Agriculture and Rural Affairs, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China
| | - Xinnan Zhao
- Key Laboratory of Testing and Evaluation for Aquatic Product Safety and Quality, Ministry of Agriculture and Rural Affairs, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China
| | - Yichen Lin
- Key Laboratory of Testing and Evaluation for Aquatic Product Safety and Quality, Ministry of Agriculture and Rural Affairs, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China
| | - Dongru Song
- Key Laboratory of Testing and Evaluation for Aquatic Product Safety and Quality, Ministry of Agriculture and Rural Affairs, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China
| | - Yanfang Zhao
- Key Laboratory of Testing and Evaluation for Aquatic Product Safety and Quality, Ministry of Agriculture and Rural Affairs, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China
| | - Yanhua Jiang
- Key Laboratory of Testing and Evaluation for Aquatic Product Safety and Quality, Ministry of Agriculture and Rural Affairs, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China
| | - Haiyan Wu
- Key Laboratory of Testing and Evaluation for Aquatic Product Safety and Quality, Ministry of Agriculture and Rural Affairs, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China
| | - Qianqian Geng
- Key Laboratory of Testing and Evaluation for Aquatic Product Safety and Quality, Ministry of Agriculture and Rural Affairs, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China
| | - Guanchao Zheng
- Key Laboratory of Testing and Evaluation for Aquatic Product Safety and Quality, Ministry of Agriculture and Rural Affairs, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China
| | - Mengmeng Guo
- Key Laboratory of Testing and Evaluation for Aquatic Product Safety and Quality, Ministry of Agriculture and Rural Affairs, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China
| | - Zhijun Tan
- Key Laboratory of Testing and Evaluation for Aquatic Product Safety and Quality, Ministry of Agriculture and Rural Affairs, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China
- State Key Laboratory of Mariculture Biobreeding and Sustainable Goods, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China
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Zhang B, Guo X, Lin J, Sun P, Ren X, Xu W, Tong Y, Li D. Effect and synergy of different exogenous additives on gel properties of the mixed shrimp surimi (Antarctic krill and white shrimp). Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15864] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Biao Zhang
- School of Food Science and Technology, National Engineering Research Center of Seafood Dalian Polytechnic University Dalian Liaoning 116034 China
| | - Xuan Guo
- School of Food Science and Technology, National Engineering Research Center of Seafood Dalian Polytechnic University Dalian Liaoning 116034 China
| | - Junxin Lin
- School of Food Science and Technology, National Engineering Research Center of Seafood Dalian Polytechnic University Dalian Liaoning 116034 China
| | - Peizi Sun
- School of Food Science and Technology, National Engineering Research Center of Seafood Dalian Polytechnic University Dalian Liaoning 116034 China
| | - Xiang Ren
- School of Food Science and Technology, National Engineering Research Center of Seafood Dalian Polytechnic University Dalian Liaoning 116034 China
| | - Wei Xu
- School of Food Science and Technology, National Engineering Research Center of Seafood Dalian Polytechnic University Dalian Liaoning 116034 China
| | - Yi Tong
- COFCO Biotechnology Co., Ltd. Bengbu Anhui 233010 China
| | - Dongmei Li
- School of Food Science and Technology, National Engineering Research Center of Seafood Dalian Polytechnic University Dalian Liaoning 116034 China
- Engineering Research Center of Seafood of Ministry of Education of China Dalian Liaoning 116034 China
- Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian Liaoning 116034 China
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Shi Y, Zhong L, Zhang JZ, Ma XK, Zhong H, Peng M, He H, Hu Y. Substitution of fish meal with krill meal in rice field eel (Monopterus albus) diets: Effects on growth, immunity, muscle textural quality, and expression of myogenic regulation factors. Anim Feed Sci Technol 2021. [DOI: 10.1016/j.anifeedsci.2021.115047] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Chen K, Yang H, Xue J, Zhao Q, Yu X, Wang P, Wang H, Shen Q. Untargeted Screening of EPA/DHA Structured Phospholipids in Krill Oil by Chain-Lock-Driven Hydrophilic Interaction Liquid Chromatography Tandem Mass Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:14652-14659. [PMID: 33226801 DOI: 10.1021/acs.jafc.0c06675] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Eicosapentaenoic and docosahexaenoic acids structured phospholipids (PLEPA/DHA) have multiple biochemical and pharmacological effects on human health. In this study, EPA and DHA chains were locked under precursor ion scan (PreIS) mode for untargeted screening PLEPA/DHA in krill oil using hydrophilic interaction liquid chromatography tandem mass spectrometry (HILIC-MS/MS). The effect of collision energy and declustering potential on the fragmentation of EPA (m/z 301.2) and DHA (m/z 327.2) chains was studied. A total of 33 PLEPA/DHA were characterized (sn-1/sn-2) and quantified using regression models, including 16 PCEPA/DHA, 11 PEEPA/DHA, and 6 PIEPA/DHA. Afterward, this method was validated in terms of linearity (≥0.9978), sensitivity (LOD ≤ 4.02 μg·L-1), precision (RSDintraday ≤ 4.71%), and recovery (≥78.9%). Finally, the performance of HILIC-PreIS-MS/MS was compared with those of conventional methods, and the results indicated its superiority in selective screening PLEPA/DHA in krill oil.
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Affiliation(s)
- Kang Chen
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, 310013, China
| | - Huijuan Yang
- College of Standardization, China Jiliang University, Hangzhou 310018, China
| | - Jing Xue
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, 310013, China
| | - Qiaoling Zhao
- Zhoushan Institute for Food and Drug Control, Zhoushan 316000, China
| | - Xina Yu
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, 310013, China
| | - Pingya Wang
- Zhoushan Institute for Food and Drug Control, Zhoushan 316000, China
| | - Haixing Wang
- The Second Affiliated Hospital and Yuying Children's Hospital of Wenzhou Medical University, Wenzhou, 325000, China
| | - Qing Shen
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, 310013, China
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