Quality of fish and meat products

Topic 1. Volatile compounds in the Pacific cupped oysters (Crassostrea gigas).

Using on-land production facilities for oyster production offers several advantages in comparison with the ‘normal’ near-shore production in open water bodies. Besides a higher growth rate and therefore a shorter production time, more control over the diet of these oysters are an option.
Literature shows that the fatty acid profile of algae play an important role in the fatty acid profile of the oyster. Furthermore these fatty acids are known to be precursors for volatile compounds. Oxidation of different fatty acids lead to different volatile compounds with different odors. Thus, with varying the diets (algal species) of the oysters the odor profile of these oysters could be influenced.
The aim of this study is to compare the volatile compounds, to characterize the odor components in Pacific cupped oysters fed with different algae diets and to assess its relationship with the sensory quality of the product.
Experimental work (GC-MS) will be carried out at the facilities at Wageningen University with oyster samples cultivated in Vlissingen.

For more information please contact Jasper van Houcke.

Topic 2. Free Amino Acids and their role as taste compounds in the Pacific cupped oyster (Crassostrea gigas).

Using on-land production facilities for oyster production offers several advantages in comparison with the ‘normal’ near-shore production in open water bodies. Besides a higher growth rate and therefore a shorter production time, more control over the diet of these oysters are an option.
Free amino acids are known to have an influence on the taste of shellfish (including oysters). However the process of incorporating wanted free amino acids by means of diet adaptation are not yet known.
The aim of this study is to assess the influence of the free amino acids on the sensory (taste components) quality of the Pacific cupped oysters fed with different algae diets.
Experimental work (HPLC) will be carried out at the facilities at Wageningen University with oyster samples cultivated in Vlissingen.

For more information please contact Jasper van Houcke.