Evaluation of microalgae diets on flavor characteristics of Pacific oysters (Crassostrea gigas) during fattening

Due to the large breeding density and the influence of seasonal changes, the quality of oysters declined. Oysters are often fattened with specific microalgae before sale to improve their quality. Here, the purpose of this study was to study the effects of different microalgae diets on the flavor characteristics of Crassostrea gigas (C. gigas) after three weeks of fattening. The result showed that there was a certain correlation between the fatty acid composition of C. gigas and microalgae. The equivalent umami concentration values of C. gigas fed with Chlorella vulgaris and Pavlova viridis (5.34 and 4.91 g/100 g, respectively) were significantly higher than that of the control group. Gas chromatography-ion mobility spectrometry analysis showed 48 volatile organic compounds, and the principal component analysis plot showed an obvious separation between the C. gigas. These results indicated that diets had a significant effect on the flavor components of oysters.

Automated summary

This study investigated the effects of different microalgae diets on the flavor characteristics of oysters. The results showed that feeding oysters with Chlorella vulgaris and Pavlova viridis significantly increased their umami concentration values compared to the control group. Gas chromatography-ion mobility spectrometry analysis also supported these differences.