If we "analyze" the fresh flavor of seafoods using modern scientific methods, we find that in fact seafoods--along with pork, mutton and beef--are rich in proteins, which contain amino acids and small quantities of nucleic acids, both of which produce the fresh flavor so pleasing to human taste buds.
若以今天的科學方法將海鮮的鮮味加以「分析」，其實包括豬羊牛肉與海鮮，蛋白質高，含有氨基酸與少量核酸，都會產生人類味蕾喜愛的鮮味。