A Comprehensive and Comparative Study on the Biochemical Composition and Non-Volatile Taste Compounds of Thirteen Shellfish Species

A Comprehensive and Comparative Study on the Biochemical Composition and Non-Volatile Taste Compounds of Thirteen Shellfish Species

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 <i>Chlamys farreri</i> exhibited the highest...

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Bibliographic Details
Main Authors: Long Li, Zhiyu Fu, Yujun Liu, Zhiyuan Song, Xinrui Yang, Di Yu, Qingzhi Wang, Hai Chi, Jie Zheng
Format: Article
Language:English
Published: MDPI AG 2025-04-01
Series:Foods
Subjects:
shellfish meat
boiling liquids
biochemical composition characteristics
non-volatile flavor profile
equivalent umami concentration
Online Access:https://www.mdpi.com/2304-8158/14/9/1595
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