A Comprehensive and Comparative Study on the Biochemical Composition and Non-Volatile Taste Compounds of Thirteen Shellfish Species
Journal: Foods
Year: 2025

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 level of protein (64.58%) and polyunsaturated fatty acids (53.84% of total fatty acids), whereas <i>Scapharca subcrenata</i> showed a better composition and proportion of essential amino acids (EAA/TAA = 39.02%,