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The taste compounds including glycogen, nucleotides and their related compounds and free amino acid content of Raw, Boiled and Sun-dried and Boided and Hot-air dried surf clam(Mactra veneriformis) were investigated. Crude protein and crude lipid content changed little after processing, but ash content of processed surf clam was increased 21.5%. Glycogen content was increased 6.7% in a processed surf clam. In nucleotides and their related compounds there are much ATP, ADP, IMP and 11 ypoxanrth;ne in raw material, ATP, ADP, IMP content was decreased and f lypo xannthine disappeared after processing, In the raw extract, glycine, alanine, arginine were abundant, holding 85% of total free amino acid contents. After processing, generally 60% of raw material free amino acids content were existed.
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