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A Comparative Study of Organic Pollutants in Seawater, Sediments, and Oyster Tissues at Hab River Delta, Balochistan Coast, Pakistan
Published in Se-Kwon Kim, Marine Biochemistry, 2023
Sadar Aslam, Malik Wajid Hussain Chan, Grzegorz Boczkaj, Ghazala Siddiqui
This study is the first to report the presence of organic pollutants at the Hab River mouth. No previous literature has been published on the environment pollution of this place. However, in previous findings of heavy-metal contamination by Aslam et al. (2020a) in the same area (conducted as a second part of the same research project) indicated the oysters in Hab River mouth were facing the metal pollution threat due to fast-growing industries and urbanization. The pollution status of oyster reefs was monitored in seawater, sediments, tissues and shells of present oysters. High levels of metals indicate the alarming condition of the Hab River Delta and the need for increased attention to coastal management.
Established and Emerging Techniques for Characterising the Formation, Structure and Performance of Calcified Structures under Ocean Acidification
Published in S.J. Hawkins, A.L. Allcock, A.E. Bates, L.B. Firth, I.P. Smith, S.E. Swearer, P.A. Todd, Oceanography and Marine Biology, 2019
Susan C. Fitzer, Vera Bin San Chan, Yuan Meng, Kanmani Chandra Rajan, Michio Suzuki, Christelle Not, Takashi Toyofuku, Laura Falkenberg, Maria Byrne, Ben P. Harvey, Pierre de Wit, Maggie Cusack, K. S. Gao, Paul Taylor, Sam Dupont, Jason M. Hall-Spencer, V. Thiyagarajan
Transcriptomic changes can provide insights into genetic pathways involved in calcification by comparison of gene expression (e.g. at different stages of calcification or under different environmental conditions). That is, when applied in a time series, changes in transcriptomes of developing larvae provide useful information relevant to the onset of biomineralisation (Zhang et al. 2012). De Wit et al. (2018) used OA as a tool to delay calcification in an early stage of oyster development and using a time series were able to identify genes involved in larval shell calcification (De Wit et al. 2018). Under OA, transcriptomic studies are used to assess the physiological capacity of organisms by studying not just the biomineralisation molecular pathways but also the other related pathways giving a complete picture in understanding the consequences of living in a high-CO2 ocean (Todgham & Hofmann 2009).
Immunocompetence in Invertebrates
Published in C. S. Giam, Lee E. Ray, Pollutant Studies in Marine Animals, 2018
The use of this novel method for quantifying bacterial clearance in Mercenaria made possible the comparison of clearance in normal clams to clearance in pollutant-exposed clams. A standard dose of marine bacteria was injected into the blood sinus of the anterior adductor muscle, and dilution equilibrium in the hemolymph was permitted to occur before taking the first sample. Samples were withdrawn from the posterior adductor muscle to eliminate the possibility of obtaining clumped or tissue-associated bacteria which might be found at the site of injection. Clearance, as measured in this study, was simply the progressive loss of viable bacteria from the circulating hemolymph. The hemolymph of normal clams, when assayed under our conditions, was virtually free of bacteria. The bacteria used was a Flavobacterium ssp. isolated from an oyster holding tank; this genus can also be isolated from oysters collected in the field.10
Study on the effect and mechanism of oyster shell powder on asphalt
Published in International Journal of Pavement Engineering, 2023
Chao Hu, Daojun Zhong, Shilong Li
Oyster is the world’s largest farmed shellfish and one of the most important marine economic shellfish in China (Feng et al. 2022). Oyster has the advantages of delicious meat fertiliser, low fat, high protein and high nutrition. It is known as ‘sea milk’. It is one of the first aquatic foods listed as medicine and food homology in China, and is favoured by consumers. According to statistics (Yang et al. 2022), China’s oyster production will be 5.23 million tons in 2021. China’s oyster production and processing mainly uses its edible part. According to relevant statistics (Uddin et al. 2021, Kong et al. 2022), every 1 kg of oysters will produce about 0.377–0.788 kg of oyster shell solid waste. According to this ratio, the solid waste oyster shell kitchen waste generated each year is up to millions of tons. However, such as China’s oyster farming country, for the inedible part of the oyster shell has not been effectively utilised, most of them are discarded as kitchen waste in the roadside, wasteland and beaches and other places (de Alvarenga et al. 2012), how to minimise the harm of solid waste oyster shell kitchen waste and maximise the efficiency of treatment, the use of solid waste oyster shell kitchen waste, has become an urgent environmental problem (Le et al. 2022, Wang et al. 2022, Zhao et al. 2022).
Effect of water activity on the stability of freeze-dried oyster mushroom (Pleurotus ostreatus) powder
Published in Drying Technology, 2021
L. A. Pascual-Pineda, A. Hernández-Marañon, M. Castillo-Morales, R. Uzárraga-Salazar, M. P. Rascón-Díaz, E. Flores-Andrade
Oyster mushroom (Pleurotus ostreatus) is an edible mushroom that has an excellent acceptance in the market for its good taste and nutritional properties. Its production has a rapid development in the small and medium industry due to the variety of waste and organic materials in which it can grow with wide ranges of temperature.[1] In addition, the mushroom has functional properties that could be used in the fortification or enrichment of food products, since the intake of its dietary supplements reduces the high level of blood glucose and decreasing the genetic alternations and sperm abnormalities in diabetic conditions.[2] It has also been reported to have a significant antitumor effect, macrophage activation properties,[3] anti-inflammatory, antilipidemic, antibacterial and antiradical functions.[4]
Effects of decompression condition and temperature on drying rate in a hybrid heat pump decompression type dryer used for seafood drying
Published in Drying Technology, 2021
Mohamed Murshid Shamsuddeen, Dong-An Cha, Seon-Chang Kim, Jin-Hyuk Kim
Oysters and Sea Cucumbers are consumed worldwide. They are delightful and nutritious food taken in different forms: raw, frozen, canned and dried. Oysters are rich in nutrients, calories, proteins, omega 3 fatty acids and vitamin C.[1] As per reports, the global harvests of oysters have surpassed 5 million metric tons in 2014.[2] Although most oysters harvested are consumed live or fresh or frozen, they have a limited shelf life due to their high moisture content and strong enzymes activity.[3] Preservation methods such as canning, smoking and brining methods affect the taste, texture and increase gross weight for transportation. Dried oysters are gaining popularity due to its longer shelf life, ability to constrain microbial growth, preservation of taste and lightweight. The traditional technique is to wash and steam the oysters after shucking manually. The steamed oysters are then sun-dried which takes from 4 to 7 days depending on the size and climate.[4] Sea cucumbers or beche-de-mers are a traditional tonic widely consumed in East Asian countries. They are rich in protein, carbohydrates, collagen and other microelements.[5] Since they undergo autolysis after taken out of the sea, it is difficult for preservation and transportation. For this reason, more than 80% of the fresh beche-de-mers caught around the world are dehydrated by a drying process.[6] Open air drying is still the most common method used for drying in several developing countries in Asia, Africa and Pacific regions.