Considering the specific cultivation area could significantly influence the overall quality of harvested oysters. This study aims to compare the physical properties, nutritional composition, sensory attributes, and taste profiles of Crassostrea hongkongensis cultivated in major producing areas in China, specifically Beibu Gulf and Leizhou Bay. The shell dimensions of oysters from Leizhou Bay were 2.82 L: 2.03 W: 1.00 H, while those from Beibu Gulf were 3.32 L: 2.08 W: 1.00 H, suggesting commercial quality with competitive advantages. Moreover, significant differences were observed in the fatty acid profiles between the two groups. Notably, oysters from Leizhou Bay contained higher concentrations of docosahexaenoic acid (22.53 mg/100 g wet weight) and eicosapentaenoic acid (29.88 mg/100 g wet weight) compared to those from Beibu Gulf (14.30 and 18.64 mg/100 g wet weight, respectively). Furthermore, oysters from Leizhou Bay exhibited higher levels of seaweed flavor and sweetness compared to those from Beibu Gulf. Additionally, the ratios of essential amino acids to total amino acid contents in both groups aligned with the ideal protein model recommended by FAO/WHO. These findings revealed that C. hongkongensis is a nutrient‐rich shellfish species, with slight biochemical profile variations between oysters cultivated in Beibu Gulf and Leizhou Bay.
Ni et al. (Thu,) studied this question.
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