Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Characteristics of Food Nutrition Component of Limpets Cellana spp.

삿갓조개류의 식품 영양성분 특성

  • Moon, Soo-Kyung (Department of Food and Nutrition/Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Kim, In-Soo (Department of Food and Nutrition/Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Jeong, Bo-Young (Department of Food and Nutrition/Institute of Agriculture and Life Science, Gyeongsang National University)
  • 문수경 (경상대학교 식품영양학과/농업생명과학연구원) ;
  • 김인수 (경상대학교 식품영양학과/농업생명과학연구원) ;
  • 정보영 (경상대학교 식품영양학과/농업생명과학연구원)
  • Received : 2017.07.25
  • Accepted : 2017.08.09
  • Published : 2017.08.31
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Abstract

The proximate, fatty acid and dimethyl acetal (DMA) composition, and mineral and total amino acid content of limpets Cellana spp. were studied. Limpets contained 17.6% protein, 1.82% lipids, and 1.28% ash. The most prominent fatty acids in limpets were 20:4n-6, 20:5n-3, 18:1n-9, 16:0, 18:0, and 22:2 nonmethylene-interrupted diene (7,13). Limpets contained significant amounts of 18:0DMA (7.79%) and 20:0DMA (2.45%) derived from plasmalogen. They also contained large amounts of calcium (192.4 mg/100 g) and iron (9.4 mg/100 g), which are components of limpet teeth. The most prominent total amino acids were glutamic acid, arginine, aspartic acid, leucine, lysine, and glycine. These results suggest that limpets are a good source of n-3 and n-6 fatty acids, plasmalogen, calcium iron, and arginine.

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References

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