Abstract
Seasonal variations of extractive components in mussels cultured in Hiroshima Bay were investigated. Meat yield was maintained at approximately 30%, except for in December and January. Glycogen content from June to August was significantly higher than that from November to January. Glutamic acid and aspartic acid showed no seasonal variation. Taurine and glycine indicated different seasonal changes from most of the other free amino acids. AMP was significantly higher from July to October than from November to June. Seasonal variations in succinic acid were not observed throughout the year. Taste-active values (TAVs) of glutamic acid, glycine, and alanine were over one throughout the year, except for a part of the month. In addition, TAVs of AMP and IMP were over one from July to October, and the values of succinic acid were more than two throughout the year. The equivalent umami concentrations from July to October were 2–3 times higher than those from November to April. Based on these results, it has been clarified that the best season to eat mussels in Japan is from summer to early autumn, and especially from August to October. These results coincided with the empirical best season for eating mussels.
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