Studies on Chemical Components of Japanese Pearl-oyster Meat-I:Constituents of the Extracts of Adductor Muscles
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概要
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Although the numbers of pearl oyster, Pinctada fucata, used in the production of cultured pearl are increasing year after year in Japan, during pearl collection the shell meat is mostly forsaken. Whether or not the meat is food for food, or for feed, the large amount of production as well as its rich content of protein suggests much imaginative worth. Therefore, some tentative attempts were made on evaluating the taste and the nutrition of the shell meat. In this paper, most of the nitrogenous compounds in the extracts of adductor muscle of pearl oyster were quantitatively measured and some comparative aspects were discussed. Results obtained are summarized as follows. Taurine, glycine, arginine, glutamic acid, proline and alanine were conspicuously abundant in the extracts, and the other amino acids were of traces. Betaine was also abundant in the extracts. Such an amino acid pattern of this extracts was similar to that of soft part of shortnecked clam, Tapes japonica.
- 社団法人 日本水産学会の論文