The researchers studied changes in fatty acids in dried shellfish during storage. They found that brown pigment levels increased over time, with lipophilic pigment forming much more than hydrophilic pigment. The fatty acid composition in sea mussel and baby clam included saturated, monoenoic, and polyenoic acids, with prominent acids being 16:0, 16:1, and 20:5. During storage, saturated and monoenoic acids increased slightly, while polyenoic acids decreased. Sea mussel had higher polyenoic acid in phospholipids and higher saturated and monoenoic acids in neutral lipids. Baby clam had a higher polyenoic acid/saturated fatty acid ratio in phospholipids compared to sea mussel.