This study evaluated 11 different full-sib families of the clam Meretrix petechialis to elucidate the com-position,content,and flavor characteristics of free amino acids.The type and content of free amino acids in clam foot tissues were determined using an automatic amino acid analyzer.Principal component analysis and TOPSIS(Technique for Order Preference by Similarity to an Ideal Solution)analysis methods were used to comprehensively evaluate 11 families.The total free amino acid content in clam families ranged from 473 to 816 mg/100 g,with an average of 638 mg/100 g.Among the clam families,the fresh flavor amino acid content,ranging from 270 to 570 mg/100 g,accounted for 56.0％to 70.8％of the total content,making it the most important flavor amino acid in clams.Fifteen free amino acids were extracted using the principal component analysis,and were divided into two principal components,with a cumulative variance contribution rate of 89.54％,representing comprehensive infor-mation on free amino acids in clams.Families with higher T-values in comprehensive evaluation were 22A8,22A5,22A1,and 22A6,consistent with the TOPSIS analysis.The results demonstrated that four clam families can be used as excellent germplasm resources with outstanding comprehensive characteristics of free amino acid content for clam breeding.
维普
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