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.

调查了广岛湾养殖的贻贝中提取成分的季节性变化。除12月和1月外，肉类产量保持在大约30％。6月至8月的糖原含量明显高于11月至1月。谷氨酸和天冬氨酸没有季节性变化。牛磺酸和甘氨酸表明与大多数其他游离氨基酸不同的季节性变化。7月至10月的AMP明显高于11月至6月的AMP。全年未观察到琥珀酸的季节性变化。全年中的谷氨酸，甘氨酸和丙氨酸的味觉活性值（TAV）均超过一个，一个月的一部分除外。此外，从7月到10月，AMP和IMP的TAV超过了1个，一年中琥珀酸的价值超过两个。7月至10月的等效鲜味浓度比11月至4月的鲜味浓度高2-3倍。根据这些结果，可以确定，日本食用贻贝的最佳季节是夏季至秋季初，尤其是从8月至10月。这些结果与食用贻贝的经验最佳季节相吻合。