Seasonal variation in the nutritional components and textural properties of Pacific abalone and its hybrids

Abstract

Abalone is an important cultured shellfish in world, and an understanding of the changes in its basic nutritional composition (i.e., proximate composition, amino acid profile, fatty acid profile, and minerals) and texture properties with the seasons is essential in estimating its energy value and in planning the most appropriate industrial. In this study, the seasonal variation in the nutritional components and texture properties of Haliotis discus hannai (DD) and Haliotis discus hannai ♀ × H. fulgens ♂ (DF) was determined. The moisture content of both abalone varieties (DD and DF) was found to be significantly lower in winter than in other seasons, while the opposite was true for the lipid content. In summer, DF had lower levels of protein, lipid, and taurine than DD. The levels of glycine (Gly), alanine (Ala), glutamic (Glu), and arginine (Arg) in abalone were higher in winter and spring than in summer and autumn. In terms of fatty acid levels, polyunsaturated fatty acids (PUFAs), the total amounts of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), and monounsaturated fatty acids (MUFAs) were the highest in winter compared to other seasons. In addition, in terms of textural properties, the chewiness, cohesiveness, fracturability, springiness, and resilience of abalone muscles were better in winter than in summer. The seasonal variation in the nutritional quality of abalone may be closely related to the different water temperature environments of abalone, the level of resistance to high temperatures, and the timing of gonadal development. This study remedies the shortcomings of the abalone nutritional quality evaluation system and provides better guidance for consumers and farmers.