Effects of deep, air and vacuum frying on oyster quality and protein-mediated mechanism analysis via TMT quantitative proteomics.

Fried oyster is a popular aquatic food product in East Asia, but nutrient loss during thermal processing become a significant concern. The goal of this research was to examine the impact of distinct frying techniques, including deep frying (DF), air frying (AF), and vacuum frying (VF), on the nutritional, textural and flavor characteristics of oysters. The VF method demonstrated superior retention of beneficial properties and flavor, and reduced protein and lipid oxidation compared to the DF and AF methods. Furthermore, proteomic analysis of oysters was attempted to explain the molecular mechanisms governing the influence of key differential proteins. 20 major differential proteins, including actin-2 protein, tryptophan 2,3-dioxygenase and 1-alph, involved in oyster protein oxidation were identified, annotated and analyzed to elucidate their influence mechanisms. This research provides a deeper understanding of intricate interactions between frying techniques and oyster biochemistry, which offers valuable implications for enhancing food quality in seafood industry.

Quantification and characterization of microplastics ingested by mangrove oysters across West Africa.

Microplastic ingestion by marine organisms presents a challenge to both ecosystem functioning and human health. We characterized microplastic abundance, shape, size, and polymer types ingested by the West African mangrove oyster, Crassostrea tulipa (Lamarck, 1819) sampled from estuaries and lagoons from the Gambia, Sierra Leone, Ghana, Benin, and Nigeria using optical microscopy and Fourier transform infrared (FTIR) techniques. A total of 780 microplastics were isolated in the whole tissues of the 250 oysters (n = 50 oysters per country). The abundance and distribution of microplastics in the oysters followed the pattern: the Gambia > Ghana > Sierra Leone > Nigeria > Benin. The Tanbi wetlands in the Gambia recorded the highest average of 10.50 ± 6.69 per oyster while the Ouidah lagoon in Benin recorded the lowest average of 1.80 ± 1.90 per oyster. Overall, microplastic numbers varied significantly (p < 0.05) among the five countries. Microfibers, particularly those within 1001-5000 µm size, dominated the total microplastic count with a few fragments and films. No spherical microplastics were isolated in the oysters. In the Sierra Leone and Benin oysters, fragments and films were absent in the samples. Microplastic between the 1001 and 5000 µm size class dominated the counts, followed by 501-1000 µm, 101-500 µm, and 51-100 µm. Five polymer groups namely polyethylene, polyester, nylon, polypropylene, and polyamide were identified across the five countries, with polyethylene occurring in oysters from all five countries and polyester occurring in all but the oysters from Nigeria. This diversity of polymers suggests varied sources of microplastics ingested by the studied oysters. The absence of microspheres across the five supports findings from other studies that they are the least ingested and highly egested by the oysters.

A concise review of the nutritional profiles, microbial dynamics, and health impacts of fermented mushrooms.

Mushrooms have garnered significant attention for their nutritional composition and potential health benefits, including antioxidant, antihypertensive, and cholesterol-lowering properties. This review explores the nutritional composition of edible mushrooms, including their high protein content, essential amino acids, low fat, cholesterol levels, and bioactive compounds with medicinal value. Moreover, the study analyzes the microbiology of mushroom fermentation, focusing on the diverse microbial ecosystem involved in the transformation of raw mushrooms and the preservation methods employed to extend their shelf life. Special emphasis is placed on lactic acid fermentation as a cost-effective and efficient preservation technique. It involves controlling the growth of lactic acid bacteria to enhance the microbial stability and nutritional quality of mushrooms. Furthermore, the bioactivities of fermented mushrooms are elucidated, which are antioxidant, antimicrobial, anticancer, anti-glycemic, immune modulatory, and other biological activities. The mechanisms underlying these bioactivities are explored, emphasizing the role of fermented mushrooms in suppressing free radicals, enhancing antioxidant defenses, and modulating immune responses. Overall, this review provides comprehensive insights into the nutritional composition, microbiology, bioactivities, and underlying mechanisms of fermented mushrooms, highlighting their potential as functional foods with significant health-promoting properties.

Contrasting effects of NADPH oxidases on the fungal hyphae growth and immune responses in Pleurotus ostreatus.

Pleurotus ostreatus is one of the most consumed mushroom species, as it serves as a high-quality food, favors a rich secondary metabolism, and has remarkable adaptability to the environment and predators. In this study, we investigated the function of two key reactive oxygen species producing enzyme NADPH oxidase (PoNoxA and PoNoxB) in P. ostreatus hyphae growth, metabolite production, signaling pathway activation, and immune responses to different stresses. Characterization of the Nox mutants showed that PoNoxB played an important role in the hyphal formation of the multicellular structure, while PoNoxA regulated apical dominance. The ability of P. ostreatus to tolerate a series of abiotic stress conditions (e.g., osmotic, oxidative, membrane, and cell-wall stresses) and mechanical damage repair was enhanced with PoNoxA over-expression. PoNoxB had a greater responsibility in regulating the polysaccharide composition of the cell wall and methyl jasmonate and gibberellin GA1 biosynthesis, and improved mushroom resistance against Tyrophagus putrescentiae. Moreover, mutants were involved in the jasmonate and GA signaling pathway, and toxic protein defense metabolite production. Our findings shed light on how the oyster mushroom senses stress signals and responds to adverse environments by the complex regulators of Noxs.

Bank erosion drastically reduces oyster reef filtration services in estuarine environments.

Oyster reefs near estuarine channels have experienced substantial mortality over the last decades, primarily due to bank erosion, potentially exacerbated by boat activity. Using aerial imagery, we measured bank erosion along the Intracoastal Waterway and its main tributaries in the Guana-Tolomato-Matanzas estuary, finding that erosion outweighs progradation. This notably threatens oyster reefs and their filtration capabilities. By modeling the impact of bank erosion on oyster habitats and filtration using hydrodynamic, water quality, and particle tracking models, we observed a 12% filtration reduction due to reef mortality. Erosion results in an exponential decrease in reef area and filtration services, due to the removal of channel-adjacent reefs, which play a critical role in water filtration. If current erosion rates continue, simulations suggest a potential 20% filtration reduction over 100 years, potentially worsening water quality. Our findings highlight the urgency to protect and restore reefs near banks to mitigate erosion and maintain filtration services.

Effects of oyster mushroom (Pleurotus ostreatus) stem residue supplementation on growth performance, meat quality and health status of broilers.

Oyster mushroom stem residue, a by-product with medicinal and nutritive values, might be a prospective feed supplement in poultry nutrition. The study focused on evaluating the impact of oyster mushroom (Pleurotus ostreatus) stem residue (OMSR) powder supplementation on growth performance, carcass traits, meat quality, blood characteristics, and the cecal bacterial count in Arbor Acres broilers raised 35 d. A total of 144 day-old chicks, with an average weight of 40.27± 2.45 g, were divided into 3 groups: control (received a standard basal diet), antibiotic (basal diet + 75 mg/kg chlortetracycline), and OMSR (fed a basal diet with 300 mg/kg OMSR), where each group comprises 8 replications of 6 chicks. Supplementation of 300 mg/kg of OMSR powder in the broiler diet significantly (P < 0.05) enhanced the average daily gain (ADG) and final body weight as opposed to the control and antibiotic treatments, though the average daily feed intake was not influenced by OMSR supplementation during the whole experimental period. However, in comparison to the control and antibiotic groups, OMSR significantly reduced the postmortem breast meat drip loss percentage (P < 0.05) at 24 hours and on the seventh d. Furthermore, the OMSR group reported significantly elevated levels of Hb and RBC counts (P < 0.05), and decreased levels of serum triglyceride (TG) and total cholesterol (TC) concentrations (P < 0.05) on d 35 in comparison to broilers in the control and antibiotic groups. Additionally, the OMSR group exhibited an improved Heterophil/Lymphocytes (H/L) ratio (P < 0.05) relative to the broilers of the control and antibiotic groups. In contrast, the inclusion of OMSR in the broiler diet did not significantly (P > 0.05) influence other serum biochemical and hematological values tested. Broilers in OMSR group had reduced number (P < 0.05) of E. coli and Salmonella spp., but higher presence of Lactobacillus spp. (P < 0.05) in contrast to the control broilers. To summarize, the study's findings revealed that 300 mg of OMSR powder supplementation per kg of basal diet could be act as a natural growth promoter, and confer favorable effects on health and meat quality of broilers.

Structural characterization of glutaraldehyde crosslinked starch-based nanofibrous film and adsorption improvement for oyster peptide flavor.

The inferior hydrophobicity and mechanical properties of starch-based nanofibrous films significantly restrict their practical application. In view of this, this study prepared octenylsuccinylated starch-pullulan nanofibrous films using electrospinning and glutaraldehyde (GTA) gas-phase crosslinking. After GTA crosslinking, the starch-based nanofibrous films remained white, randomly oriented, smooth, and droplet-free. As the crosslinking time increased from 0 h to 24 h, the mean fibrous diameter augmented from 157.34 nm to 238.66 nm, and the water contact angle rose from 24.30° to 52.49°. Meanwhile, their tensile strength and thermal stability grew, and the mean pore area and elongation at break abated with changes in function groups. The crosslinked starch-based nanofibrous films exhibited an enhanced adsorption capacity for alcohols, ethers, esters, hydrocarbons, and N-compounds of oyster peptides. Correlation analysis shows that the adsorption capacity of the starch-based nanofibrous films was positively correlated with mean fibrous diameter and water contact angle and negatively correlated with mean pore area. These results provide a theoretical basis for the practical application of crosslinked starch-based nanofibrous film materials in deodorization.

Protoporphyrin IX metabolism mediated via translocator protein (CgTspO) involved in orange shell coloration of pacific oyster (Crassostrea gigas).

Mollusc shell color polymorphism is influenced by various factors. Pigments secreted in vivo by animals play a critical role in shell coloration. Among the different shell-color hues, orange pigmentation has been partially attributed to porphyrins. However, the detailed causal relationship between porphyrins and orange-shell phenotype in molluscs remains largely unexplored. The various strains of Pacific oyster (Crassostrea gigas) with different shell color provide useful models to study the molecular regulation of mollusc coloration. Accordingly, oysters with orange and gold-shells, exhibiting distinct porphyrin distributions, were selected for analysis of total metabolites and gene expression profile through mantle metabolomic and transcriptomic studies. Translocator protein (TspO) and protoporphyrin IX (PPIX) were identified as potential factors influencing oyster shell-color. The concentration of PPIX was measured using HPLC, while expression profiling of CgTspO was analyzed by qPCR, in situ hybridization, Western blotting, and immunofluorescence techniques. Moreover, the roles of CgTspO in regulating PPIX metabolism and affecting the orange-shell-coloration were investigated in vitro and in vivo. These studies indicate that PPIX and its associated metabolic protein, CgTspO may serve as new regulators of orange-shell-coloration in C. gigas. Data of this study offer new insights into oyster shell coloration and enhancing understandings of mollusc shell color polymorphism.

Serodiversity, antibiotic resistance, and virulence genes of Vibrio parahaemolyticus in oysters collected in coastal areas of northwestern Mexico between 2012 and 2020.

This study aimed to determine the prevalence of V. parahaemolyticus in oysters from the northwestern coast of Mexico and to identify the serotypes, virulence factors, and antibiotic resistance of the strains. Oyster samples were collected from 2012 to 2020 from the northwest coast of Mexico; biochemical and molecular methods were used to identify V. parahaemolyticus from oysters; antiserum reaction to determine V. parahaemolyticus serotypes, and PCR assays were performed to identify pathogenic (tdh and/or trh) or pandemic (toxRS/new, and/or orf8) strains and antibiotic resistance testing. A total of 441 oyster samples were collected and tested for V. parahaemolyticus. Forty-seven percent of oyster samples were positive for V. parahaemolyticus. Ten different O serogroups and 72 serovars were identified, predominantly serotype O1:KUT with 22.2% and OUT:KUT with 17.3%. Twenty new serotypes that had not been previously reported in our region were identified. We detected 4.3% of pathogenic clones but no pandemic strains. About 73.5% of strains were resistant to at least one antibiotic, mainly ampicillin and ciprofloxacin; 25% were multi-drug resistant. In conclusion, the pathogenic strains in oysters and antibiotic resistance are of public health concern, as the potential for outbreaks throughout northwestern Mexico is well established.

With or without nutrients, sponges are boring: No effect of inorganic nutrients on clionaid sponge bioerosion of carbonate substrate.

Sponge bioerosion is an important process on many carbonate reef ecosystems. Eutrophication has been linked with an increase in boring sponge abundance and biomass in coral reefs, yet the impacts on sponge bioerosion rates remain largely unexplored within oyster reef communities. The present study evaluated the impacts of nitrate and phosphate addition on the bioerosion of Cliona celata inhabiting carbonate substrates in the subtropical southeastern U.S. Using in situ and aquarium manipulations, sponge bioerosion rates were compared among control and nutrient addition treatments in three experiments. Overall, there were no differences in loss of calcium carbonate substrate among treatments in any of the experiments, though very high rates of bioerosion (up to 0.11 g CaCO3 day-1) were observed in the field experiments. Future research should consider the impacts of both inorganic and organic nutrient loading to fully understand the impacts of eutrophication on boring sponge ecology in subtropical oyster reefs.

Biogenic silica in sediment core indicates the historical development of off-bottom oyster farming.

Sediment cores are commonly used for reconstructing historical events by determining the biogenic elements in sediment vertical profiles. The vertical flux of biogenic silica (BSi) can be enhanced by bivalve mollusks through biodeposition and can be subsequently recorded in the sediment core. However, whether BSi in sediment core can indicate the interactions between aquaculture farms and the ecosystem is unclear. In this study, sediment cores were collected from a typical off-bottom oyster farm in Sanggou Bay, China. Based on 210Pb chronology analysis of the sediment vertical profile, BSi content was determined to reflect the BSi burial flux during the farming history. The BSi biodeposition fluxes were estimated based on the biodeposition model, to identify the correspondence among BSi burial flux, BSi biodeposition flux, and annual oyster production during the historical development of the farm. The results show that the BSi density in the sediment increased obviously after 1980 when intensive oyster farming began, and reduced after 2000 when farming began to decline. Moreover, BSi burial flux had a corresponding relationship with oyster production and the simulated biodeposition rate, except for 1997-2001 when oyster production peaked. Our finding supported that the variation of BSi from biodeposition can be preserved and then recorded in the sediment, suggesting that BSi could be considered as an indicator to reconstruct the historical development of the oyster farm.

Climate change impacts on oyster aquaculture - Part II: Impact assessment and adaptation measures.

The oyster aquaculture sector plays a major role in food security, providing a sustainable way to obtain food and livelihood for coastal and Island nations. Oysters are one of the preferred choices by aquaculturists because of their resilience to harsh climatic conditions. Nonetheless, climate change will continue to pose threats to its culture. Climate-induced hazards such as floods, storms, disease, and invasive species are some of the key factors limiting oyster production globally. A thriving aquaculture industry needs optimal conditions to maximize exploitation. Here, we continue with the review of the impacts of climate change on oyster aquaculture at the global scale, highlighting climate vulnerability assessment. We also propose a framework for modeling oyster responses to future climate scenarios. Furthermore, we explore the health implications of infected oysters on consumer's health. We also identify knowledge gaps and challenges for sustainable oyster production. Additionally, we document mitigation and adaptation measures and future research directions.

The Potential Substitution of Oyster Shell Powder for Phosphate in Pork Patties Cured with Chinese Cabbage and Radish Powder.

The use of natural ingredients in meat processing has recently gained considerable interest, as consumers are increasingly attracted to clean-label meat products. However, limited research has been conducted on the use of natural substitutes for synthetic phosphates in the production of clean-label meat products. Therefore, this study aimed to explore the potential of oyster shell powder as a substitute for synthetic phosphates in pork patties cured with Chinese cabbage or radish powders. Four different groups of patties were prepared using a combination of 0.3% or 0.6% oyster shell powder and 0.4% Chinese cabbage or radish powder, respectively. These were compared with a positive control group that contained added nitrite, phosphate, and ascorbate and a negative control group without these synthetic ingredients. The results showed that patties treated with oyster shell powder had lower (p<0.05) cooking loss, thickness and diameter shrinkage, and lipid oxidation than the negative control but had lower (p<0.05) residual nitrite content and curing efficiency than the positive control. However, the use of 0.6% oyster shell powder adversely affected the curing process, resulting in a decreased curing efficiency. The impact of the vegetable powder types tested in this study on the quality attributes of the cured pork patties was negligible. Consequently, this study suggests that 0.3% oyster shell powder could serve as a suitable replacement for synthetic phosphate in pork patties cured with Chinese cabbage or radish powders. Further research on the microbiological safety and sensory evaluation of clean-label patties during storage is required for practical applications.

Hurricanes temporarily weaken human-ecosystem linkages in estuaries.

Intense disturbances such as hurricanes may drastically affect ecosystems, producing both acute and long-term changes along coastlines. By disrupting human activities (e.g., fishing), hurricanes can provide an opportunity to quantify the effects of these activities on coastal ecosystems. We performed predator-exclusion experiments on oyster reefs in 2016, one-year before a category-4 hurricane ("Harvey") and again in 2018 one-year post-hurricane where the storm made landfall. Additionally, we examined 8 years (2011-2018) of fisheries-independent data to gauge how fishing pressure and fish populations were affected by the storm in three locations that varied in storm impacts. In the month following Hurricane Harvey, fishing effort dropped by 90% in the area with wind and flooding damage, and predatory fish species commonly targeted by anglers were 300% more abundant than the year prior to the hurricane. The locations without damage to fishing infrastructure did not experience declines in fishing pressure or changes in fish abundance, regardless of flooding disturbance. Reef fish and invertebrate communities directly affected by the storm were significantly different after the hurricane and were ~ 30% more diverse. With low fishing pressure, sportfish CPUE were 1.7-6.9 × higher immediately after the hurricane. Intermediate consumers, such as crabs that prey on oysters, were 45% less abundant and 10% smaller. These results indicate that hurricanes can temporarily disrupt human-ecosystem linkages and reconstitute top-down control by sportfish in estuarine food webs. Disturbance events that interrupt or weaken those interactions may yield indirect ecological benefits and provide insights into the effects of human activities on food webs.

Characterization of Vibrio parahaemolyticus isolated from clinical specimens and oysters in Thailand.

INTRODUCTION: Vibrio parahaemolyticus is a common pathogen that can cause seafood-borne gastroenteritis in humans. We determined the prevalence and characteristics of V. parahaemolyticus isolated from clinical specimens and oysters in Thailand. METHODOLOGY: Isolates of V. parahaemolyticus from clinical specimens (n = 77) and oysters (n = 224) were identified by biochemical testing, polymerase chain reaction (PCR) assays, and serotyping. The toxin genes, antimicrobial resistance, and ß-lactamase production were determined. RESULTS: A total of 301 isolates were confirmed as V. parahaemolyticus by PCR using specific primers for the toxR gene. The majority of clinical isolates carried the tdh+/trh- genotype (82.1%), and one of each isolate was tdh-/trh+ and tdh+/trh+ genotypes. One isolate from oyster contained the tdh gene and another had the trh gene. Twenty-six serotypes were characterized among these isolates, and O3:K6 was the most common (37.7%), followed by OUT:KUT, and O4:K9. In 2010, most clinical and oyster isolates were susceptible to antibiotics, with the exception of ampicillin. In 2012, clinical isolates were not susceptible to cephalothin (52.4%), streptomycin (95.2%), amikacin (66.6%), kanamycin (61.9%), and erythromycin (95.2%), significantly more frequently than in 2010. More than 95% of isolates that were not susceptible to ampicillin produced ß-lactamase enzymes. CONCLUSIONS: We found toxin genes in two oyster isolates, and the clinical isolates that were initially determined to be resistant to several antibiotics. Toxin genes and antimicrobial susceptibility profiles of V. parahaemolyticus from seafood and environment should be continually monitored to determine the spread of toxin and antimicrobial resistance genes.

Genome-wide analysis of the cytochrome P450 gene family in Pacific oyster Crassostrea gigas and their expression profiles during gonad development.

The cytochrome P450 (CYP) gene superfamily plays a significant role in various physiological processes, producing different compounds such as hormones, fatty acids, and biomolecules. However, little information is known their roles during gonad development in Pacific oyster (Crassostrea gigas). In this study, total of 116 CgCYP (Crassostrea gigas cytochrome P450) genes were identified and their expression pattern was analyzed for the first time. The relative molecular weights of these CgCYP genes ranged from 63.52 to 113.41 kDa, and the length of encoded amino acids ranged from 103 to 993. And total 26 cis-acting elements of these CgCYP genes were identified. GO and KEGG enrichment analysis showed some CgCYP genes are essential for the metabolism of male and female sex hormones. Additionally, expression anslysis showed 69 CgCYP genes were over-expressed in early gonad development and triploid infertile individuals. More importantly, expression levels of CgCYP1, CgCYP15, CgCYP34, CgCYP46, CgCYP69, CgCYP87, CgCYP88, and CgCYP103, were found to be significantly higher in female gonad, suggesting their important roles in female gonad development. The results of this study will provide a better understanding of the CgCYP genes in the gonad development of Pacific oyster.

Elevated temperature and decreased salinity impacts on exogenous Vibrio parahaemolyticus infection of eastern oyster, Crassostrea virginica.

Anthropogenic carbon emissions have resulted in drastic oceanic changes, including increased acidity, increased temperature, and decreased salinity. Anthropogenic carbon emissions have resulted in drastic oceanic changes, including increased acidity, increased temperature, and decreased salinity. Few studies have directly assessed the compounded impact of alterations to oceanic conditions on oyster physiology and the relation to the presence of V. parahaemolyticus. This project investigated the relationship between projected climate scenarios and their influence on both eastern oyster, Crassostrea virginica, and the aquatic bacteria, Vibrio parahaemolyticus. Specifically, we examined whether an increase in water temperature and/or decrease in salinity would impair oyster resistance to V. parahaemolyticus, a human food and waterborne pathogen. Using a culture-dependent approach, our data revealed that the alterations in environmental conditions did not significantly impact the numbers of V. parahaemolyticus numbers within oyster hemolymph or tissues. However, we did observe a dramatic increase in the total amount of bacteria and pathogenic native Vibrio species, Vibrio aestuarianus and Vibrio harveyi. Despite detecting V. parahaemolyticus in most tissues at 7 days post-challenge, oysters were able to reduce bacterial levels below our limit of detection by 28 days of exposure. Furthermore, in our second experimental trial exploring single vs. multiple inoculation of bacteria, we observed that oysters were either able to reduce total bacterial levels to pre-treatment burdens (i.e., below our limit of detection) or die. This study demonstrates that the synergistic effects of elevated temperature and decreased salinity do not inhibit oysters from preventing the long-term colonization of exogenous V. parahaemolyticus. However, our data do show these environmental stressors impact oyster physiology and the native microbiota. This can lead to the proliferation of opportunistic pathogens, which could have impacts on oyster population numbers and ecosystem and human health.

What Are the Sensory Attributes Associated with Consumer Acceptance of Yellow Oyster Mushrooms (Pleurotus citrinopileatus)?

The oyster mushroom is cultivated globally, renowned for its unique texture and umami flavor, as well as its rich content of nutrients and functional ingredients. This study aims to identify the descriptive sensory characteristics, assess the consumer acceptability of new superior lines and cultivars of yellow oyster mushrooms, in addition to exploring the relationship between these descriptive characteristics and consumer acceptability. Statistical analyses were performed using one-way analysis of variance (ANOVA), principal component analysis (PCA), and partial least squares regression (PLSR). Twenty attributes were delineated, including three related to appearance/color (gray, yellow, and white), four associated with the smell/odor of fresh mushroom (oyster mushroom, woody, fishy, and seafood smells), three pertaining to the smell/odor of cooked mushrooms (mushroom, umami, and savory smells), four describing flavor/taste (sweet, salty, umami, and savory tastes), and five for texture/mouthfeel (chewy, smooth, hard, squishy, and slippery textures). Consumer acceptability tests involved 100 consumers who evaluated overall liking, appearance, overall taste, sweetness, texture, savory taste, MSG taste, smell, color, purchase intention, and recommendation. The general oyster mushroom (548 samples) scored highest in acceptability. Seven attributes, namely fresh mushroom smell, seafood smell (fresh), fishy smell (fresh), umami smell (cooked), nutty smell (cooked), salty taste, and MSG taste with the exception of appearance showed significant differences among samples (p < 0.001). The three yellow oyster mushroom samples were strongly associated with attributes like hardness, softness (texture), sweet taste (745 samples), MSG taste, salty taste, squishy texture, and fishy smell (483 and 629 samples). The development of sensory lexicons and increasing consumer acceptance of new superior lines and cultivars of yellow oyster mushroom will likely enhance sensory quality and expand the consumer market, aligning with consumer needs and preferences.

Sausage Quality during Storage under the Partial Substitution of Meat with Fermented Oyster Mushrooms.

The increasing global demand for meat production, driven by a rapidly expanding population and changing dietary preferences has prompted the search for protein-rich, sustainable, and healthier meat alternatives. In this context, edible mushrooms are viewed as advantageous substitutes for meat, offering a viable solution. This study aimed to investigate the effects of partially replacing (25% and 50%) pork meat in sausage samples with fermented oyster mushrooms (Pleurotus ostreatus), which were subjected to various pretreatments. Six different pretreatments were applied to fresh oyster mushrooms as follows: blanching in water, steaming, oven-cooking, microwave treatment, high hydrostatic pressure treatment, and ultraviolet light treatment. The effects of mushroom replacement on the moisture, pH, lipid oxidation, color, and textural properties of sausages during the 4-week refrigerated storage period were evaluated. The results revealed that replacing pork meat with fermented oyster mushrooms resulted in an increase in moisture content and b* values and a decrease in pH, L*, a*, and shear force values, proportional to the mushroom percentage. The lipid oxidation findings suggest that the antioxidant capabilities of fermented oyster mushrooms were influenced by the pretreatment methods applied to the mushrooms, exhibiting varying levels of effectiveness.

The genome sequence of the Pacific oyster, Magallana gigas (Thunberg, 1793).

We present a genome assembly from an individual Magallana gigas (the Pacific oyster; Mollusca; Bivalvia; Ostreida; Ostreidae). The genome sequence is 564.0 megabases in span. Most of the assembly is scaffolded into 10 chromosomal pseudomolecules. The mitochondrial genome has also been assembled and is 18.23 kilobases in length.