Influence of Low-temperature Processing of the Brackish-water Bivalve, Corbicula japonica, on the Ornithine Content of Its Extract

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The ornithine content of an extract of the brackish-water bivalve, Corbicula japonica, increased when the bivalve was frozen. It was not influenced by the period of freezing. This phenomenon was not apparent in the scallop, little-neck clam, or hard clam. We applied various low-temperature conditions for processing the bivalve from 4 °C to −10 °C and measured the ornithine content of each extract. The ornithine content was maximized by processing at −4 °C. The increase in this ornithine content was reduced when the bivalve was stored at 5 °C or 15 °C after processing at −4 °C, this decrease being reversed when the bivalve was again processed at −4 °C after warming. Low-temperature processing of the brackish-water bivalve therefore increased the ornithine content of the extract.
社団法人日本農芸化学会の論文
2004-06-23