Fisheries and Aquatic Sciences

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
권호 표지
DOI QR코드

DOI QR Code

Nutrient Components in the Siphon of the Surf Clam Tresus keenae

  • Choi, Jong-Hwa (Division of Food Technology and Nutrition, Yosu National University) ;
  • Shin, Tai-Sun (Division of Food Technology and Nutrition, Yosu National University) ;
  • Ahn, Chang-Bum (Division of Food Technology and Nutrition, Yosu National University)
  • Published : 2005.06.01
Download PDF
⟨ Previous Next ⟩

Abstract

We evaluated the nutritional composition of the siphon of the surf clam Tresus keenae in regard to the presence of nitrogenous [amino acids, nucleotides and their related compounds, total creatinine, betaine, trimethylamine oxide (TMAO), and trimethylamine (TMA)] and non­nitrogenous compounds (sugars and organic acids), lipid fatty-acid composition, and occurrence of minerals. The content of total free amino acids was 660.27 $\pm$ 7.94 mg/100 g, and the predominant amino acids were arginine, alanine, sarcosine, glycine, and glutamic acid. These amino acids accounted for $71\;\%$ of the total free amino acids. Among the nucleotides and their related compounds, inosine was the major component and comprised 40.38 $\pm$ 0.02 mg/100 g. Free amino acids were the largest contributor to total extracted nitrogen, comprising $49.94\%$, followed by total creatinine, betaine, nucleotides, and ammonia; the contribution of TMAO and TMA was small. For the non-nitrogenous compounds, malic acid, propionic acid, and succinic acid comprised the major portion of the ten kinds of organic acids detected, and the sugars found were glucose, maltose, and arabinose, which were estimated to be $147.0\pm7.15,\;34.45\pm1.09,\;and\;1.21\pm0.02\;mg/100\;g,$ respectively. The predominant minerals were Na and K, which comprised $11.43\pm1.06\;and\;9.46\pm1.02\;mg/100\;g,$ respectively. The major fatty acids were C22:6, C20:5, C23:0, C18:3, and C16:0 in the lipid fractions. The 23:0 level of glycolipid (GL) was the highest of any other lipid fraction. The amount of total polyunsaturated fatty acids (PUFA) in the lipid fractions was higher, ranging from $58.22\%\;in\;GL\;to\;77.1\%$ in phospholipid (PL), compared to the saturated and monounsaturated fatty acids. Of the n-3 fatty acids, C20:5 and C22:6 contributed $35.30-64.44\%$ of PUFA in the lipid fractions. The ratios of n-3 to n-6 PUFA in total lipid (TL), neutral lipid (NL), PL, and GL were 4.35, 4.26, 6.69, and 2.04, respectively.

Keywords

References

  1. AOAC. 1984. Official Methods of Analysis. 14th ed. Association of Official Analytical Chemists, Arlington, Virginia, USA, pp. 152-164
  2. AOCS. 1988. Official Methods and Recommended Practice of the American Oil Chemists' Society. 4th ed. Method Ce 1-62. AOCS, Champaign, IL, USA, pp. 5-7
  3. Arai, K. 1966. Nucleotides in the muscle of marine invertebrates. Bull. Jap. Soc. Sci. Fish., 32, 174-179 https://doi.org/10.2331/suisan.32.174
  4. Arctander, S. 1969. Perfume and Flavor Chemicals (Vol. 1-2). Steffen Arctander Publisher, Montclair, USA
  5. Bligh, E.G. and W.J. Dyer. 1959. A rapid method of lipid extraction and purification. Can. J. Biochem. Physiol., 37, 911-917 https://doi.org/10.1139/o59-099
  6. Chung, H.Y., I.K.S. Yung and J.S. Kim. 2001. Comparison of volatile components in dried scallops prepared by boiling and steaming methods. J. Agric. Food Chem., 49, 192-202 https://doi.org/10.1021/jf000692a
  7. Dingle, J.R., J.A. Hines and D.I. Fraser. 1968. Postmortem degradation of adenine nucleotides in muscle of the lobster, Homarus americanus. J. Food Sci., 33, 100-103 https://doi.org/10.1111/j.1365-2621.1968.tb00893.x
  8. Fujita, M., S.J. Yeh and S. Ikeda. 1968. Studies on chemical components of Japanese pearl-oyster meat. 1. Constituents of the extracts of adductor muscle. Bull. Jap. Soc. Sci. Fish., 34, 146-149 https://doi.org/10.2331/suisan.34.146
  9. Fuke, S. 1994. Taste active components of seafoods with special reference to umami substances. In: Seafoods-Chemistry, Processing Technology and Quality, Shaihidi F, Botta, J.R. ed. Blackie Academic & Professional, London, pp. 115-138
  10. Fuke, S. and S. Konosu. 1989. Taste-active compounds of a few species of bivalves. In: Society for Research on Umami Taste '89 Forum, Kawamura Y. ed. Society for Umami Research on Umami Taste, Tokyo, pp. 85-91
  11. Greene, D.H. and J.K. Babbitt. 1990. Patterns of nucleotide catabolism as freshness indicators in flat fish from the Gulf of Alaska. J. Food Sci., 55, 1236-1238 https://doi.org/10.1111/j.1365-2621.1990.tb03905.x
  12. Hashimoto, Y. and Y. Okaichi. 1957. On the determination of trimethylamine and trimethylamine oxide. A modification of the Dyer method. Bull. Jap. Soc. Sci. Fish., 23, 269-272 https://doi.org/10.2331/suisan.23.269
  13. Hattula, T., M. Kiesvaara, and M. Moran. 1993. Freshness evaluation in European whitefish (Coregonus wartmanni) during chill storage. J. Food Sci., 58, 1212-1215, 1236 https://doi.org/10.1111/j.1365-2621.1993.tb06150.x
  14. Hayashi, T., A. Asakawa, K. Yamaguchi, and S. Konosu. 1979. Studies on flavor components in boiled crab-III. Sugar, organic acids and minerals in the extracts. Nippon Suisan Gakkaishi, 45, 1325-1329 https://doi.org/10.2331/suisan.45.1325
  15. Hayashi, T., H. Furukawa, K. Yamaguchi, and S. Konosu. 1981a. Comparison of taste between natural and synthetic extracts of snow crab meat. Nippon Suisan Gakkaishi, 47, 529-534 https://doi.org/10.2331/suisan.47.529
  16. Hayashi, T., K. Yamaguchi, and S. Konosu. 1981b. Sensory analysis of taste-active components in the extract of snow crab meat. J. Food Sci., 46, 479-483, 493 https://doi.org/10.1111/j.1365-2621.1981.tb04890.x
  17. Hayashi, T., K. Yamaguchi, and S. Konosu. 1978. Studies on flavor components in boiled-crabs-II. Nucleotides and organic bases in the extracts. Bull. Japan. Soc. Sci. Fish., 44, 1357-1362 https://doi.org/10.2331/suisan.44.1357
  18. Johnston, F.B. and M.M. Hammill. 1970. The nonvolatile organic acids of some fresh fruits and vegetables. Can. Inst. Food Technol. J., 1, 3-5
  19. Kim, D.S., H.H. Baek, C.B. Ahn, D.S. Byun, K.J. Jung, H.G. Lee, K.R. Cadwallader, and H.R. Kim. 2000. Development and characterization of a flavoring agent from oyster cooker effluent. J. Agric. Food Chem., 48, 4839-4843 https://doi.org/10.1021/jf991096n
  20. Komata, Y., N. Kosugi, and T. Ito. 1962. Studies on the extractives of UNI-I. Free amino acid composition. Bull. Jap. Soc. Sci. Fish., 28, 623-629 https://doi.org/10.2331/suisan.28.623
  21. Konosu, S. 1973. Taste of fish and shellfish with special reference to taste producing substances. Nippon Shokuhin Kogyo Gakkaishi, 20, 432-439 https://doi.org/10.3136/nskkk1962.20.432
  22. Konosu, S. and E. Kasai. 1961. Muscle extracts of aquatic animals-III, On the method for determination of betaine and its contents of the muscle of some marine animals. Bull. Jap. Soc. Sci. Fish., 27, 194-198 https://doi.org/10.2331/suisan.27.194
  23. Konosu, S., K. Fujimoto, Y. Takashima, T. Matsushita, and Y. Hashimoto. 1965. Constituents of the extracts and amino acid composition of the protein of short-necked clam. Bull. Jap. Soc. Sci. Fish., 31, 680-686 https://doi.org/10.2331/suisan.31.680
  24. Konosu, S., K. Watanabe, T. Koriyama, T. Shirai, and K. Yamaguchi. 1988. Extractive components of scallop and identification of its taste-active components by omission test. Nippon Shokuhin Kogyo Gakkaishi, 35, 252-258 https://doi.org/10.3136/nskkk1962.35.4_252
  25. Konosu, S., K. Yamaguchi, and T. Hayashi. 1978. Studies of flavor in boiled crabs. Bull. Jap. Soc. Sci. Fish., 44, 505-510 https://doi.org/10.2331/suisan.44.505
  26. Konosu, S., Y. Chen and Y. Hashimoto. 1966. Constituents of the extracts of a marine worm, Perinereis brevicirrus. Bull. Jap. Soc. Sci. Fish., 32, 881-886 https://doi.org/10.2331/suisan.32.881
  27. Konosu, S. and Y. Maeda. 1961. Muscle extract of aquatic animals. IV. Distribution of nitrogenous constituents in the muscle extract of an abalone, Haliotis discus Reeve. Bull. Jap. Soc. Sci. Fish., 27, 251-254 https://doi.org/10.2331/suisan.27.251
  28. Lauer, B.H., M.C. Murray, W.E. Anderson, and E.B. Guptill. 1974. Atlantic queen crab, jonah crab, and red crab. Proximate composition of crabmeat from edible tissues and concentration of some major mineral constituents in the ash. J. Food Sci., 39, 383-385 https://doi.org/10.1111/j.1365-2621.1974.tb02900.x
  29. Lee, E.H. 1968. The taste compounds of the extract of the sun-dried 'Gae-bul', Urechis unicinctus. Bull. Busan Fish. Coll., 8, 59-62
  30. Lee, E.H. and W.D. Heo. 1980. The taste compounds of Corbicula elatior. Bull. Natl. Fish. Univ. Busan, 20, 31-46
  31. NFRDA (National Fisheries and Development Institute). 1995. Supplemented chemical composition of marine products in Korea. National Fisheries Research and Development Agency, Korea, pp. 21-60
  32. Porter, R.W. 1968. The acid-soluble nucleotides in king crab muscle. J. Food Sci., 33, 311-314 https://doi.org/10.1111/j.1365-2621.1968.tb01375.x
  33. RCJ. 1982. Fishes and shellfishes. Std. Tab. Food Comp. Japan. Resources Council of Japan, Tokyo, Japan. pp. 104-151
  34. Rouser, G, G Kritchevevsky, G Sinoms, and G.J. Nelson. 1967. Quantitative analysis of brain and spinach leaf lipids employing silicic acid column chromatography and acetone for elution of glycolipids. Lipids, 2, 37-40 https://doi.org/10.1007/BF02531998
  35. Ryder, J.M. 1985. Determination of adenosine triphosphate and its breakdown products in fish muscle by high-performance liquid chromatography. J. Agric. Food Chem., 33, 678-680 https://doi.org/10.1021/jf00064a027
  36. Ryu, B.H. and E.H. Lee. 1978. The taste compounds of broiled dried sea mussels. Bull. Kor. Fish. Soc., 11, 65-83
  37. Sasaki, R., M. Fujimaki, and S. Odagiri. 1953. Chemical studies on trimethylamine in meat II. On trimethylaine produced from heating of meat. J. Agr. Chem. Soc. Japan, 27, 424-428
  38. Shibata, N. and K. Nakamura. 1981. Post-mortem degradation of ATP in Antarctic krill. Bull. Jap. Soc. Sci. Fish., 47, 1341-1345 https://doi.org/10.2331/suisan.47.1341
  39. Steel, R.G.D. and H.J. Torrie. 1980. Principles and Procedures of Statistics. 2nd ed. McGraw-Hill Co., New York, USA, pp. 250-361
  40. Stone, F.E. 1970. Enzymatic deamination of adenosine monophosphate (AMP), adenosine and adenine by salmon, crab and scallop muscle extracts. J. Food Sci., 35, 565-567 https://doi.org/10.1111/j.1365-2621.1970.tb04810.x
  41. Surette, M.E., T.A. Gill, and P.J. LeBlanc. 1988. Biochemical basis of postmortem nucleotide catabolism in cod (Gadus morhua) and its relationship to spoilage. J. Agric. Food Chem., 36, 19-22 https://doi.org/10.1021/jf00079a005
  42. Suwetja, K., K. Hori, K. Miyazawa, and K. Ito. 1989. Changes in content of ATP-related compounds, homarine, and trigonelline in marine invertebrates during ice storage. Nippon Suisan Gakkaishi, 55, 559-566 https://doi.org/10.2331/suisan.55.559
  43. Suyama, M. and S. Konosu. 1987. Seafood Science (Suisan Shokuhingaku). Goseishagoseigaku, Tokyo, Japan. pp. 6-70
  44. Suyama, M., T. Hirono, N. Okada, and T Shibuya. 1977. Quality of wild and cultured ayu-1. On the proximate composition, free amino acids and related compounds. Bull. Japan. Soc. Sci. Fish., 43, 535-540 https://doi.org/10.2331/suisan.43.535
  45. Tanikawa, E. 1985. Marine products in Japan. Koseisha Koseikaku Co. Ltd., Tokyo, Japan. pp. 170-177
  46. Ulrich, R. 1970. Organic acids, Vol 1. In: The Biochemistry of Fruits and Their Products, Hulme A.C. ed. Academic Press, New York, pp. 89-118
  47. Yamaguchi, S., T. Yoshikawa, S. Ileda, and T Ninomiya. 1971. Measurement of the relative intensity of some $\alpha$-amino acids and 5'-nucleotides. J. Food Sci., 36, 846-849 https://doi.org/10.1111/j.1365-2621.1971.tb15541.x