Record Details

DSpace at CIFT

View Archive Info
 

Metadata

 
Field Value
 
Title Biochemical profile of oyster crassostrea madrasensis and its nutritional attributes
 
Names Asha, K.K.
Anandan, R.
Mathew, S.
Lakshmanan, P.T.
Date Issued 2014 (iso8601)
Abstract Oysters are highly esteemed sea food and considered a delicacy throughout the world.
Yet this resource is not optimally utilised in several parts of the world. The aim of this study is
to highlight its nutritional importance. Biochemical composition and nutritional attributes of oyster
meat are discussed. Proximate composition, fatty acid and amino acid profiles and mineral content
were determined in oysters (Crassostrea madrasensis). Moisture, protein, fat, carbohydrate and ash
contents in the oyster were 82.64%, 9.41%, 3.25% 3.2% and 1.01%, respectively and it was rich in
macro-minerals and trace elements especially selenium. Polyunsaturated fatty acids (PUFA) were
highest of the total lipids among which eicosapentaenoic acid, docosahexaenoic acid and linoleic
acid were the prominent fatty acids. The n-3/n-6 index was high indicating a predominance of
n-3 fatty acids in the species. Total amino acid content was 99.33 g/100 g crude protein, of which,
essential amino acid lysine was the most abundant. Valine had the lowest essential amino acid score
(EAAS) (0.17) while threonine had the highest EAAS of 3.62. Chemical score was 17% and the
lowest limiting amino acid was valine. Protein efficiency ratio, essential amino acid index and biological
value of oyster were 3.92, 120.2 and 174.0, respectively which indicates that the protein is of
superior quality. Data on biochemical composition, nutritional attributes and quality indices of
C. madrasensis protein may prove important for future policies regarding exploitation of this
species and for inducing favourable changes in consumer preferences.
Genre Article
Topic oysters
Identifier Egyptian Journal of Aquatic Research 2014: 40(1), 35–41