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.

中文翻译：

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三种不同壳色亚洲硬蛤（Meretrix meretrix）的近似成分和味道属性的比较评价

摘要分析了具有三种壳颜色（斑驳壳、红色壳、黄色壳）的 Meretrix meretrix 的营养和味道属性。此外，还评估了烹饪对呈味活性成分的影响。三种蛤的粗蛋白含量均较高。丙氨酸、谷氨酸、精氨酸、5ʹ-单磷酸腺苷、Cl-、Na+、K+ 和 PO4 3- 是 Meretrix meretrix 的主要味道化合物。除 PO4 3- 外，烹饪后所有主要味道化合物的含量均下降。在原始样品中，红壳蛤的等效鲜味浓度 (EUC) 和 Cl− 和 Na+ 含量最高，PO4 3- 含量最低。在煮熟的样品中，红壳蛤的EUC值和Na+、K+的含量高于黄壳蛤，低于斑蛤。此外，红、黄贝类中PO4 3- 的含量高于杂色贝类。然而，不同生样的 K+ 量和不同熟样的 Cl- 量没有显着差异。