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Food Res Int

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
Author(s):		van Houcke J; Medina I; Maehre HK; Cornet J; Cardinal M; Linssen J; Luten J;
Address:		"HZ University of Applied Sciences, P.O. Box 364, 4380 AJ Vlissingen, The Netherlands; Wageningen University, Department of Agrotechnology and Food Sciences, Food Quality and Design, P.O. Box 8129, 6700 EV Wageningen, The Netherlands. Electronic address: j.van.houcke@hz.nl. Instituto de Investigaciones Marinas del CSIC, Eduardo Cabello 6, E-36208 Vigo, Spain. Norwegian College of Fishery Science, Faculty of Biosciences, Fisheries and Economics, UIT The Arctic University of Norway, Breivika, N-9037 Tromso, Norway. Laboratoire Ecosystemes Microbiens et Molecules Marines pour les Biotechnologies (EM3B), Ifremer, Rue de l'Ile d'Yeu, 44311 Nantes Cedex 03, France. Wageningen University, Department of Agrotechnology and Food Sciences, Food Quality and Design, P.O. Box 8129, 6700 EV Wageningen, The Netherlands"
Journal Title:		Food Res Int
Year:		2017
Volume:		20170620
Issue:		Pt 1
Page Number:		151 - 160
DOI:		10.1016/j.foodres.2017.06.041
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"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 summation operatorPUFA, summation operatorn-3, summation operatorn-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. Naive consumers were only able to differentiate between Rhodomonas fed oysters and reference oysters"
Keywords:		Amino Acids/analysis/chemistry Animals Crassostrea/*chemistry/*physiology Cryptophyta/*chemistry/metabolism Diatoms/*chemistry/metabolism *Diet Fatty Acids/analysis/chemistry Crassostrea gigas Fatty acids Free amino acids Rhodomonas baltica Sensory proper;
Notes:		"Medlinevan Houcke, Jasper Medina, Isabel Maehre, Hanne K Cornet, Josiane Cardinal, Mireille Linssen, Jozef Luten, Joop eng Research Support, Non-U.S. Gov't Canada 2017/09/07 Food Res Int. 2017 Oct; 100(Pt 1):151-160. doi: 10.1016/j.foodres.2017.06.041. Epub 2017 Jun 20"