John A. Theodorou , Maria Makri , Xanthi Douvi , Alexis Ramfos , Efthimios Spinos
{"title":"希腊爱琴海西部非本地珍珠贝平塔达(Pinctada imbricata radiata, Leach, 1814)生化成分、条件指数和肉品产量的季节变化","authors":"John A. Theodorou , Maria Makri , Xanthi Douvi , Alexis Ramfos , Efthimios Spinos","doi":"10.1016/j.aaf.2021.09.011","DOIUrl":null,"url":null,"abstract":"<div><p>The average values of the seasonal flesh biochemical composition (%) of the pearl oyster <em>Pinctada imbricata radiata</em> originated form 2 sampling sites, the gulfs of Evoikos (E) and Saronikos (S) in the Western Aegean Sea, showed that is rich in proteins (64.00 ± 1.86 -(E), 64.67 ± 2.95-(S)) with low fat content (10.96 ± 1.04-(E), 11.86 ± 1.13-(S)) and carbohydrates (13.29 ± 2.48- (E), 9.94 ± 4.32 (S)). The condition index ranged from 26.16% ± 5.04 in the autumn in (E), to 44.73% ± 7.50 in the summer in (S). The meat yield varied from 20.49% ± 3.20% in the summer in (E) to 30.73% ± 3.47% in the summer in (S). Both results demonstrate the high nutritional profile of the pearl oyster, supporting its suitability as a potential new Mediterranean seafood source for human consumption.</p></div>","PeriodicalId":36894,"journal":{"name":"Aquaculture and Fisheries","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"5","resultStr":"{\"title\":\"Seasonal variation in the biochemical composition, condition index, and meat yield of the non-indigenous pearl oyster Pinctada imbricata radiata (Leach, 1814) from the West of the Aegean Sea, Greece\",\"authors\":\"John A. Theodorou , Maria Makri , Xanthi Douvi , Alexis Ramfos , Efthimios Spinos\",\"doi\":\"10.1016/j.aaf.2021.09.011\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>The average values of the seasonal flesh biochemical composition (%) of the pearl oyster <em>Pinctada imbricata radiata</em> originated form 2 sampling sites, the gulfs of Evoikos (E) and Saronikos (S) in the Western Aegean Sea, showed that is rich in proteins (64.00 ± 1.86 -(E), 64.67 ± 2.95-(S)) with low fat content (10.96 ± 1.04-(E), 11.86 ± 1.13-(S)) and carbohydrates (13.29 ± 2.48- (E), 9.94 ± 4.32 (S)). The condition index ranged from 26.16% ± 5.04 in the autumn in (E), to 44.73% ± 7.50 in the summer in (S). The meat yield varied from 20.49% ± 3.20% in the summer in (E) to 30.73% ± 3.47% in the summer in (S). Both results demonstrate the high nutritional profile of the pearl oyster, supporting its suitability as a potential new Mediterranean seafood source for human consumption.</p></div>\",\"PeriodicalId\":36894,\"journal\":{\"name\":\"Aquaculture and Fisheries\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-07-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"5\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Aquaculture and Fisheries\",\"FirstCategoryId\":\"1091\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2468550X2100126X\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"Agricultural and Biological Sciences\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Aquaculture and Fisheries","FirstCategoryId":"1091","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2468550X2100126X","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
Seasonal variation in the biochemical composition, condition index, and meat yield of the non-indigenous pearl oyster Pinctada imbricata radiata (Leach, 1814) from the West of the Aegean Sea, Greece
The average values of the seasonal flesh biochemical composition (%) of the pearl oyster Pinctada imbricata radiata originated form 2 sampling sites, the gulfs of Evoikos (E) and Saronikos (S) in the Western Aegean Sea, showed that is rich in proteins (64.00 ± 1.86 -(E), 64.67 ± 2.95-(S)) with low fat content (10.96 ± 1.04-(E), 11.86 ± 1.13-(S)) and carbohydrates (13.29 ± 2.48- (E), 9.94 ± 4.32 (S)). The condition index ranged from 26.16% ± 5.04 in the autumn in (E), to 44.73% ± 7.50 in the summer in (S). The meat yield varied from 20.49% ± 3.20% in the summer in (E) to 30.73% ± 3.47% in the summer in (S). Both results demonstrate the high nutritional profile of the pearl oyster, supporting its suitability as a potential new Mediterranean seafood source for human consumption.