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fulgens \u2642 adductor (AM), transition (TM), and skirt (SM) muscles. The taste characteristics of the muscles were measured via electronic tongue, and the volatile compounds were identified by headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) analysis. Compared to SM, AM and TM exhibited relatively similar basic nutritional compositions. Although SM exhibited the highest moisture content (84.67%), its protein content (only 11.83%) and total carbohydrate content (only 0.19%) were significantly lower than those of AM (20.42% and 4.14%) and TM (19.10% and 4.48%). The ash and fat contents were similar across the three muscle parts. The amino acid composition was consistent across three parts, and AM showed the highest total amino acid content, ratio of essential amino acids, and essential amino acid index. All three muscle parts were rich in polyunsaturated fatty acids, but the content was higher in AM and TM than in SM. The mineral elements were rich in variety, with high K, P, Mg, and Zn contents. Bitterness intensities were lower and umami and richness intensities were higher in AM and TM than in SM. The contents of volatile compounds related to fishy odor were higher in TM and SM than in AM. The results provided a scientific basis for the intensive processing and comprehensive utilization of Haliotis discus hannai \u2640 \u00d7 H. fulgens \u2642.<\/jats:p>","DOI":"10.3390\/foods14071265","type":"journal-article","created":{"date-parts":[[2025,4,4]],"date-time":"2025-04-04T03:36:45Z","timestamp":1743737805000},"page":"1265","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Comparative Analysis of the Nutritional Composition and Flavor Profile of Different Muscle Parts of Hybrid Abalone (Haliotis discus hannai \u2640 \u00d7 H. fulgens \u2642)"],"prefix":"10.3390","volume":"14","author":[{"given":"Tongtong","family":"Sun","sequence":"first","affiliation":[{"name":"College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaoting","family":"Chen","sequence":"additional","affiliation":[{"name":"Key Laboratory of Cultivation and High-Value Utilization of Marine Organisms in Fujian Province, Fisheries Research Institute of Fujian, National Research and Development Center for Marine Fish Processing (Xiamen), Xiamen 361013, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhiyu","family":"Liu","sequence":"additional","affiliation":[{"name":"Key Laboratory of Cultivation and High-Value Utilization of Marine Organisms in Fujian Province, Fisheries Research Institute of Fujian, National Research and Development Center for Marine Fish Processing (Xiamen), Xiamen 361013, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chenyang","family":"Xie","sequence":"additional","affiliation":[{"name":"Engineering Technological Center of Mushroom Industry, Minnan Normal University, Zhangzhou 363000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8058-2730","authenticated-orcid":false,"given":"Shuji","family":"Liu","sequence":"additional","affiliation":[{"name":"Key Laboratory of Cultivation and High-Value Utilization of Marine Organisms in Fujian Province, Fisheries Research Institute of Fujian, National Research and Development Center for Marine Fish Processing (Xiamen), Xiamen 361013, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yongchang","family":"Su","sequence":"additional","affiliation":[{"name":"Key Laboratory of Cultivation and High-Value Utilization of Marine Organisms in Fujian Province, Fisheries Research Institute of Fujian, National Research and Development Center for Marine Fish Processing (Xiamen), Xiamen 361013, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6182-6058","authenticated-orcid":false,"given":"Nan","family":"Pan","sequence":"additional","affiliation":[{"name":"Key Laboratory of Cultivation and High-Value Utilization of Marine Organisms in Fujian Province, Fisheries Research Institute of Fujian, National Research and Development Center for Marine Fish Processing (Xiamen), Xiamen 361013, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2372-2837","authenticated-orcid":false,"given":"Kun","family":"Qiao","sequence":"additional","affiliation":[{"name":"Key Laboratory of Cultivation and High-Value Utilization of Marine Organisms in Fujian Province, Fisheries Research Institute of Fujian, National Research and Development Center for Marine Fish Processing (Xiamen), Xiamen 361013, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wenzheng","family":"Shi","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,4,3]]},"reference":[{"key":"ref_1","unstructured":"Li, T., Su, X., Ding, M., and Song, S. 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