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Seasonal and inter-species variations in nutrient components and taste characteristics of farmed scallops from Northern China.

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Title: Seasonal and inter-species variations in nutrient components and taste characteristics of farmed scallops from Northern China.
Authors: Lin, Yichen1 (AUTHOR), Peng, Jixing1 (AUTHOR), Geng, Shichang2 (AUTHOR), Zhao, Xinnan1 (AUTHOR), Song, Dongru1 (AUTHOR), Tan, Zhijun1,3 (AUTHOR) Tanzj@ysfri.ac.cn
Source: Journal of Food Composition & Analysis. Jan2025:Part A, Vol. 137, pN.PAG-N.PAG. 1p.
Subjects: Pantothenic acid, Unsaturated fatty acids, Essential amino acids, Water-soluble vitamins, Fat-soluble vitamins
Abstract: Scallops are considered a healthy seafood due to their abundant nutrition and pleasant taste. However, the biochemical composition of scallops harvested in different seasons varies, which affect their quality. To identify the superior breeding species and optimal harvesting time, the seasonal- and species-specific variations in nutrient and flavor components were investigated for two species of scallops (Chlamys farreri and Patinopecten yessoensis) using accredited methods. Regarding seasonality, the levels of proteins, fat, fatty acids, and water-soluble vitamins were significantly higher in summer. Both species of scallop had superior taste in summer and spring. Conversely, winter scallops had a healthier proportion of unsaturated fatty acids for humans, as well as richer fat-soluble vitamins. As for species differences, C. farreri exhibited higher protein proportion and vitamin B 5 content, while P. yessoensis exhibited more fat and essential amino acids. Flavor indexes suggested that P. yessoensis was more delicious than C. farreri in the same season. Overall, a comprehensive assessment of the nutritional quality of scallops, using the integrated biomarker response (IBR) index, revealed that marketable scallops in early summer and late spring exhibited better quality, and P. yessoensis scored higher than C.farreri in terms of nutrition and taste. • A comprehensive assessment of nutritional quality of scallops was first performed by the IBR index. • Nutritional quality evaluation of scallops considered both basic nutrient components and taste characteristics. • Seasonal alternation affected the nutritional quality of scallops on varied interspecies. • Optimal consumption and harvesting period of two scallop species were during late spring and early summer. [ABSTRACT FROM AUTHOR]
Copyright of Journal of Food Composition & Analysis is the property of Academic Press Inc. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
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DbLabel: Engineering Source
An: 181442541
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Items – Name: Title
  Label: Title
  Group: Ti
  Data: Seasonal and inter-species variations in nutrient components and taste characteristics of farmed scallops from Northern China.
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  Data: <searchLink fieldCode="AR" term="%22Lin%2C+Yichen%22">Lin, Yichen</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Peng%2C+Jixing%22">Peng, Jixing</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Geng%2C+Shichang%22">Geng, Shichang</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Zhao%2C+Xinnan%22">Zhao, Xinnan</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Song%2C+Dongru%22">Song, Dongru</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Tan%2C+Zhijun%22">Tan, Zhijun</searchLink><relatesTo>1,3</relatesTo> (AUTHOR)<i> Tanzj@ysfri.ac.cn</i>
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  Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Composition+%26+Analysis%22">Journal of Food Composition & Analysis</searchLink>. Jan2025:Part A, Vol. 137, pN.PAG-N.PAG. 1p.
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  Label: Subjects
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  Data: <searchLink fieldCode="DE" term="%22Pantothenic+acid%22">Pantothenic acid</searchLink><br /><searchLink fieldCode="DE" term="%22Unsaturated+fatty+acids%22">Unsaturated fatty acids</searchLink><br /><searchLink fieldCode="DE" term="%22Essential+amino+acids%22">Essential amino acids</searchLink><br /><searchLink fieldCode="DE" term="%22Water-soluble+vitamins%22">Water-soluble vitamins</searchLink><br /><searchLink fieldCode="DE" term="%22Fat-soluble+vitamins%22">Fat-soluble vitamins</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: Scallops are considered a healthy seafood due to their abundant nutrition and pleasant taste. However, the biochemical composition of scallops harvested in different seasons varies, which affect their quality. To identify the superior breeding species and optimal harvesting time, the seasonal- and species-specific variations in nutrient and flavor components were investigated for two species of scallops (Chlamys farreri and Patinopecten yessoensis) using accredited methods. Regarding seasonality, the levels of proteins, fat, fatty acids, and water-soluble vitamins were significantly higher in summer. Both species of scallop had superior taste in summer and spring. Conversely, winter scallops had a healthier proportion of unsaturated fatty acids for humans, as well as richer fat-soluble vitamins. As for species differences, C. farreri exhibited higher protein proportion and vitamin B 5 content, while P. yessoensis exhibited more fat and essential amino acids. Flavor indexes suggested that P. yessoensis was more delicious than C. farreri in the same season. Overall, a comprehensive assessment of the nutritional quality of scallops, using the integrated biomarker response (IBR) index, revealed that marketable scallops in early summer and late spring exhibited better quality, and P. yessoensis scored higher than C.farreri in terms of nutrition and taste. • A comprehensive assessment of nutritional quality of scallops was first performed by the IBR index. • Nutritional quality evaluation of scallops considered both basic nutrient components and taste characteristics. • Seasonal alternation affected the nutritional quality of scallops on varied interspecies. • Optimal consumption and harvesting period of two scallop species were during late spring and early summer. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Journal of Food Composition & Analysis is the property of Academic Press Inc. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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      – Type: doi
        Value: 10.1016/j.jfca.2024.106839
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      – Code: eng
        Text: English
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      – SubjectFull: Pantothenic acid
        Type: general
      – SubjectFull: Unsaturated fatty acids
        Type: general
      – SubjectFull: Essential amino acids
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      – SubjectFull: Water-soluble vitamins
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      – SubjectFull: Fat-soluble vitamins
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      – TitleFull: Seasonal and inter-species variations in nutrient components and taste characteristics of farmed scallops from Northern China.
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            NameFull: Lin, Yichen
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            NameFull: Peng, Jixing
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            NameFull: Geng, Shichang
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            – D: 01
              M: 01
              Text: Jan2025:Part A
              Type: published
              Y: 2025
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              Value: 137
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