Comprehensive quality evaluation for oysters of geographical indication from Rushan in China: Characteristic profile of nutrition and flavor components

To reveal the differences in nutritional quality among diploid, triploid, and fattening oysters, nutrient and taste-contributing compounds were analyzed. The results demonstrate that diploid oysters exhibited significantly higher meat yield (22.88 %), protein (48.27 ± 2.50 g/100 g), total fatty acids (3032.52 ± 518.16 mg/100 g), vitamin B, mineral and flavor compounds than triploid and fattening oyster (<i>P</i> < 0.05). In contrast, triploid oysters exhibited higher lipid (10.02 ± 0.60 mg/100 g) and fat-soluble vitamin, and fattening oysters have higher EAA content (12.31 ± 0.69 mg/100 g) (<i>P</i> < 0.05). The edible quality of the three oyster types was evaluated using PCA and their nutrition value was assessed based on the NRF index score. The consistent rank results of the above two evaluation methods were diploid > triploid > fattening. The research results will provide data for oyster grading evaluation standards, thereby promoting the nutritional and health-oriented transformation of the oyster industry.