Li Long, Fu Zhiyu, Liu Yujun, Song Zhiyuan, Yang Xinrui, Yu Di, Wang Qingzhi, Chi Hai, Zheng Jie
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.
College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China.
Foods. 2025 Apr 30;14(9):1595. doi: 10.3390/foods14091595.
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 exhibited the highest level of protein (64.58%) and polyunsaturated fatty acids (53.84% of total fatty acids), whereas 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 (586.8 g monosodium glutamate (MSG)/100 g) and the boiling liquid of (358.3 g MSG/100 g), respectively. Based on these experimental results, 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.
本研究旨在系统调查和比较13种当地丰富的贝类物种（中国大连）的生化组成，以及这些贝类及其煮制汤汁的风味特征。结果表明，[具体贝类1]蛋白质含量最高（64.58%），多不饱和脂肪酸含量最高（占总脂肪酸的53.84%），而[具体贝类2]与其他物种相比，必需氨基酸的组成和比例更佳（EAA/TAA = 39.02%，EAA/NEAA = 63.98%）。谷氨酸、甘氨酸、丙氨酸、精氨酸、5'-单磷酸（GMP）、乳酸、琥珀酸和苹果酸被定量测定为贝类及其煮制汤汁中的主要呈味化合物。反映鲜味化合物协同效应的等效鲜味浓度（EUC）值呈现出明显特征，[具体贝类1]和[具体贝类2]煮制汤汁的鲜味强度最高，分别为586.8 g味精（MSG）/100 g和358.3 g MSG/100 g。基于这些实验结果，通过主成分分析（PCA）发现[具体贝类3]具有最高的综合品质得分。这些结果对于促进旨在开发这些贝类物种营养价值和改善风味化合物的研究具有重要意义，特别是对于风味增强剂的开发。同时，可以根据不同贝类物种独特的营养特性进行综合开发利用，这将为生产者带来更大的收益。
