Seasonal and inter-species variations in nutrient components and taste characteristics of farmed scallops from Northern China

Scallops are considered a healthy seafood due to their abundant nutrition and pleasant taste. However, the biochemical composition of scallops harvested in different seasons varies, which affect their quality. To identify the superior breeding species and optimal harvesting time, the seasonal- and species-specific variations in nutrient and flavor components were investigated for two species of scallops (Chlamys farreri and Patinopecten yessoensis) using accredited methods. Regarding seasonality, the levels of proteins, fat, fatty acids, and water-soluble vitamins were significantly higher in summer. Both species of scallop had superior taste in summer and spring. Conversely, winter scallops had a healthier proportion of unsaturated fatty acids for humans, as well as richer fat-soluble vitamins. As for species differences, C. farreri exhibited higher protein proportion and vitamin B₅ content, while P. yessoensis exhibited more fat and essential amino acids. Flavor indexes suggested that P. yessoensis was more delicious than C. farreri in the same season. Overall, a comprehensive assessment of the nutritional quality of scallops, using the integrated biomarker response (IBR) index, revealed that marketable scallops in early summer and late spring exhibited better quality, and P. yessoensis scored higher than C.farreri in terms of nutrition and taste.