Abstract
[Objective] To analyze and evaluate the nutritional and flavor components of three shellfish species, namely Ostrea rivularis, Meretrix meretrix, and Scapharca subcrenata, naturally growing by seabed seeding along the Binzhou coast. [Methods] The conventional nutritional components, amino acids, fatty acids, major mineral elements, bioactive substances, free amino acids, nucleotides, quaternary ammonium compounds, organic acids, and volatile flavor compounds of the three shellfish species were analyzed, and their nutritional quality was evaluated. [Results] O.rivularis, M.meretrix, and S.subcrenata all exhibited high protein, low fat, and high ash contents, and were rich in glycogen and taurine. Among them, O.rivularis and M.meretrix had higher glycogen contents, while S.subcrenata had higher crude protein and taurine contents. The amino acid composition of S.subcrenata exceeded the FAO/WHO reference pattern, indicating a well-balanced amino acid profile. The degree of fatty acid unsaturation in all three species was high, with EPA and DHA accounting for 30.94%~40.90% of total fatty acids. All three species were rich in mineral elements such as Ca, Mg, Fe, and Se, and their heavy metal contents were lower than the limits specified in GB 276—2022, indicating high food safety. In terms of flavor components, the taste activity values (TAVs ) of free amino acids (such as glutamic acid, alanine, and arginine ), inorganic ions, reducing sugars, betaine, and organic acids (malic, lactic, citric, and succinic acids ) were all greater than 1, indicating significant contributions to flavor. In addition, free nucleotide GMP in M.meretrix and AMP in S.subcrenata were also major contributors to umami flavor. The equivalent umami concentration (EUC ) TAVs of the three shellfish were as high as 59.33,179.00, and 95.33, respectively, resulting in a strong umami flavor. Regarding volatile flavor compounds, aldehydes, alcohols, and ketones were the predominant contributors. The main flavor compounds of O.rivularis included 2-nonanal, 2,4-decadienal, and 1-octen -3-ol;Those of M.meretrix included 3,6-nonadienal and 1-octen -3-ol;And those of S.subcrenata included 2-nonanal, 3,6-nonadienal, n-octanal, and 1-octen -3-ol. The coordination of these compounds contributes to the unique and characteristic flavor of the three shellfish species. [Conclusion] O.rivularis, M.meretrix, and S.subcrenata from the Binzhou coastal area are high -protein, low -fat shellfish with a fresh and sweet taste, and are rich in mineral elements, glycogen, and taurine, indicating high potential for development and utilization.
Publication Date
10-21-2026
First Page
119
Last Page
132
DOI
10.13652/j.spjx.1003.5788.2025.80925
Recommended Citation
Hongyan, Li; Zhenlu, Liu; Tianhong, Liu; Ying, Wang; Shuaizhong, Zhang; Tong, Zhang; and Yikang, Sun
(2026)
"Analysis and evaluation of nutritional and flavor components of three economic shellfish,"
Food and Machinery: Vol. 42:
Iss.
9, Article 14.
DOI: 10.13652/j.spjx.1003.5788.2025.80925
Available at:
https://www.ifoodmm.cn/journal/vol42/iss9/14
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