Seasonal Variation of Biochemical Composition and Non-Volatile Taste Active Compounds in Pearl Oyster <em>Pinctada fucata martensii</em> from Two Selective Strains

Abstract

Recently, a new pearl oyster Pinctada fucata martensii strain has begun to be cultured as seafood. In the present study, the seasonal variation (February and June) in biochemical composition and flavor compounds in two P. f. martensii strains (strain for pearl production was abbreviated to PP, and seafood was abbreviated to PE) were detected to compare the nutritional and flavor differences between them, and to provide a reference for the seasonal preference of consumers for eating P. f. martensii. The ratio of soft tissues in PE-Feb was significantly higher than that in PP-Feb (p p P. f. martensii strains in the same season, while the contents of these nutrients were significantly higher in February compared to June (p P. f. martensii strain in February were significantly higher than those in June (p p p P. f. martensii strain harvest in February is rich in protein, glycogen, PUFA (DHA and EPA), taurine, succinic acid, and betaine, which could provide healthy nutrition and a good flavor for humans.

Keywords

• <i>Pinctada fucata martensii</i>
• seafood
• nutritional quality
• flavor compound
• seasonal variation