Characteristic Profile of the Hazardous, Nutritional, and Taste-Contributing Compounds during the Growth of with Different Shell Colors.

Bay scallops () are shellfish with high nutritional and economic value. However, nutritional studies on with different shell colors are limited. This study examines the hazardous, nutritional, and taste-contributing compounds during the growth of with different shell colors. During the growth of , the hazardous contents were below the standard limit. Changes in the nutritional and taste-contributing compounds between months were more significant than shell color. Bay scallops had more fats, total fatty acids, and taste-contributing compounds in August and more proteins, essential fatty acids, vitamin D, vitamin B, Cu, and Zn in September and October. In October, the golden shell color strain had more proteins, essential fatty acids, vitamin D, vitamin B, Cu, and Zn, while the purple shell color strain had more taste-contributing compounds. had better taste in August and higher nutritional value in September and October. In October, the golden shell color strain has higher nutritional value, and the purple shell color strain has better commercial value and taste. The correlation analysis indicates that the nutritional quality of bay scallops is affected by age (months), shell color, and seawater environment.