Studies on cooking method for improvement in palatability and nourishment of shellfishes
| Project/Area Number |
21700737
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| Research Category |
Grant-in-Aid for Young Scientists (B)
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| Allocation Type | Single-year Grants |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | Chiba University |
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Principal Investigator |
YONEDA Chie Chiba University, 教育学部, 准教授 (20361404)
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| Project Period (FY) |
2009 – 2010
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| Project Status |
Completed (Fiscal Year 2010)
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| Budget Amount *help |
¥4,680,000 (Direct Cost: ¥3,600,000、Indirect Cost: ¥1,080,000)
Fiscal Year 2010: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000)
Fiscal Year 2009: ¥4,030,000 (Direct Cost: ¥3,100,000、Indirect Cost: ¥930,000)
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| Keywords | 調理と加工 / 冷蔵・冷凍 / 貝類 / ミネラル / 冷凍 / 遊離アミノ酸 / 加熱 / うま味 |
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| Research Abstract |
Live and frozen short-neck clams stored at -20℃ for 2 weeks were cooked in boiling water, and the extractive components of each hot-water extract and cooked soft parts were examined. The levels of total free amino acids and succinic acid in the hot-water extracts prepared from the live and frozen samples were not significantly different, whereas the levels of adenosine 5'-monophosphate (AMP), inosine 5'-monophosphate (IMP) and inosine in the extract of the frozen samples were higher than those from the live samples. A sensory evaluation revealed that the extract of frozen samples was stronger in umami and overall preference than that of the live samples. Live short-neck clams and freshwater clams were cooked in water, and minerals of each hot-water extract and cooked soft parts were examined. The rate eluted into hot-water extracts from short-neck clams were more than 75% for Na, K, and Ca, while it was less than 60% for Mg and Fe. The elution rates of Na, K, Ca, Mg, and Fe in hot-water extracts from freshwater clams were 96%, 86%, 89%, 84%, and 66%, respectively.
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Report
(3 results)
Research Products
(4 results)
