北部九州産マテガイ(Solen strictus)の筋肉部分と内臓部分の一般成分の周年変化

概要

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Seasonal changes in the biochemical composition of total tissues and of the visceral and muscle parts of the jack-knife clam, Solen strictus, were studied to identify the best season for eating. Specimens were collected from the clam beds on the Minoshima seashore of Yukuhashi City for one year. The seasonal variations in the contents of ash, lipid and water were small, while those of protein and sugar, mainly glycogen were large. Protein and sugar were highest from October to December and from February to May, respectively. The soft body of the clam was separated into the visceral parts (gonad, digestive gland, stomach and intestine) and muscular parts (mantle, siphon, foot, gills and adductors). The wet weight ratio of viscera to total soft body was a maximum in April and slightly decreased until October. This ratio was a minimum during the period from October to November and steadily increased thereafter. The results of the biochemical composition analysis lead us to assume that the best season during which this clam from the Minoshima seashore of Yukuhashi City in Northern Kyushu can be eaten is from January to May.
社団法人日本家政学会の論文
2004-07-15