Using UHPLC-HRMS-based lipidomics, this study investigated lipid nutrition in Pacific oysters (C. gigas) under two depuration conditions-normal temperature and salinity (N group) and low temperature with high salinity (S group)-during a five-day anhydrous living-preservation period. Quantitative analysis of 927 lipid molecular species across 13 classes revealed that oysters in the S group retained higher levels of glycerolipids, phospholipids, and functional fatty acids (DHA, EPA, and AA) after preservation. Lipid nutritional indices showed the S group had lower risks of atherosclerosis, thrombosis, and favorable cholesterol profiles. Moreover, combined with multivariate and bioinformatics analyses, the results suggested that mild stress during low-temperature, high-salinity depuration enables improved lipid retention in subsequent preservation. These findings provide insights for optimizing pre-transport depuration practices, ensuring consumers receive oysters with superior lipid nutrition, and offer a framework for leveraging stress conditions to enhance shellfish nutritional quality.
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