A Comprehensive and Comparative Study on the Biochemical Composition and Non-Volatile Taste Compounds of Thirteen Shellfish Species
Long Li,
Zhiyu Fu,
Yujun Liu,
Zhiyuan Song,
Xinrui Yang,
Di Yu,
Qingzhi Wang,
Hai Chi,
Jie Zheng
Affiliations
Long Li
Liaoning Ocean and Fisheries Science Research Institute, Dalian Key Laboratory of Genetic Resources for Marine Shellfish, Key Laboratory of Protection and Utilization of Aquatic Germplasm Resource, Ministry of Agriculture and Rural Affairs, Dalian 116023, China
Zhiyu Fu
Liaoning Ocean and Fisheries Science Research Institute, Dalian Key Laboratory of Genetic Resources for Marine Shellfish, Key Laboratory of Protection and Utilization of Aquatic Germplasm Resource, Ministry of Agriculture and Rural Affairs, Dalian 116023, China
Yujun Liu
Liaoning Ocean and Fisheries Science Research Institute, Dalian Key Laboratory of Genetic Resources for Marine Shellfish, Key Laboratory of Protection and Utilization of Aquatic Germplasm Resource, Ministry of Agriculture and Rural Affairs, Dalian 116023, China
Zhiyuan Song
College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China
Xinrui Yang
College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China
Di Yu
Liaoning Ocean and Fisheries Science Research Institute, Dalian Key Laboratory of Genetic Resources for Marine Shellfish, Key Laboratory of Protection and Utilization of Aquatic Germplasm Resource, Ministry of Agriculture and Rural Affairs, Dalian 116023, China
Qingzhi Wang
Liaoning Ocean and Fisheries Science Research Institute, Dalian Key Laboratory of Genetic Resources for Marine Shellfish, Key Laboratory of Protection and Utilization of Aquatic Germplasm Resource, Ministry of Agriculture and Rural Affairs, Dalian 116023, China
Hai Chi
Liaoning Ocean and Fisheries Science Research Institute, Dalian Key Laboratory of Genetic Resources for Marine Shellfish, Key Laboratory of Protection and Utilization of Aquatic Germplasm Resource, Ministry of Agriculture and Rural Affairs, Dalian 116023, China
Jie Zheng
Liaoning Ocean and Fisheries Science Research Institute, Dalian Key Laboratory of Genetic Resources for Marine Shellfish, Key Laboratory of Protection and Utilization of Aquatic Germplasm Resource, Ministry of Agriculture and Rural Affairs, Dalian 116023, China
This study aimed to systematically investigate and compare the biochemical composition of 13 locally abundant shellfish species (Dalian, China) and the taste characteristics of these shellfish and their boiling liquids. The results showed that Chlamys farreri exhibited the highest level of protein (64.58%) and polyunsaturated fatty acids (53.84% of total fatty acids), whereas Scapharca subcrenata showed a better composition and proportion of essential amino acids (EAA/TAA = 39.02%, EAA/NEAA = 63.98%) compared to other species. Glu, Gly, Ala, Arg, 5′-monophosphate (GMP), lactic acid, succinic acid, and malic acid were quantitatively determined as the main taste compounds in shellfish and their boiling liquids. The equivalent umami concentration (EUC) values, reflecting the synergistic effect of umami compounds, showed distinct characteristics, and the maximum umami intensities were found in Meretrix meretrix (586.8 g monosodium glutamate (MSG)/100 g) and the boiling liquid of Clinocardium californiense (358.3 g MSG/100 g), respectively. Based on these experimental results, C. californiense was found to have the highest prehensive quality score as revealed by principal component analysis (PCA). These results are important for promoting studies aimed at nutritional value development and taste compounds improvement of these shellfish species, especially for flavor enhancer development. Meanwhile, different shellfish species can be comprehensively developed and utilized based on their distinct nutritional properties, and this would translate into greater profitability for producers.
