Abstract
ABSTRACT Meretrix meretrix with three shell colors (mottled shell, red shell, yellow shell) were analyzed for nutritive and taste attributes. Additionally, the influence of cooking on the taste active components was also evaluated. The three kinds of clams had higher crude protein contents. Alanine, glutamic acid, arginine, 5ʹ-adenosine monophosphate, Cl−, Na+, K+ and PO4 3- were the major taste compounds of Meretrix meretrix. In addition to PO4 3-, the contents of all major taste compounds decreased after cooking. Among raw samples, red shell clams had the highest value of equivalent umami concentration (EUC) and contents of Cl− and Na+, along with the lowest content of PO4 3-. In cooked samples, the value of EUC and the contents of Na+ and K+ in red shell clams were higher than those of yellow shell clams and lower than those of mottled shell clams. Furthermore, the contents of PO4 3- in red and yellow shell clams were higher than that in mottled shell clams. However, there were no significant differences in the amount of K+ among different raw samples and the amount of Cl− among different cooked samples.
Highlights
Bivalve mollusks are a common seafood in the market all over the world, and they are usually sold in the live state because they can remain alive for days after harvest or in transport, even when exposed to the air.[1]
It is well known that umami taste is a significant factor influencing seafood palatability, and the active components contributing to the taste in bivalve mollusks primarily include free amino acids (FAAs), nucleotides, inorganic ions and so on.[1]
Comparing Meretrix meretrix with different shell colors and decorative patterns, the ash content of the mottled shell sample was significantly lower than those of red shell and yellow shell Meretrix meretrix, while there were no significant differences in crude protein among different samples
Summary
Bivalve mollusks are a common seafood in the market all over the world, and they are usually sold in the live state because they can remain alive for days after harvest or in transport, even when exposed to the air.[1]. There are two components influencing the umami taste: one is called “umami substances,” such as umami FAAs and nucleotides, which play major roles in the umami taste, and the other is called “umami-enhancing materials,” such as some inorganic ions, which provide no umami taste by themselves but can assist in its formation.[4,5]
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