2010 Fiscal Year Final Research Report

Studies on cooking method for improvement in palatability and nourishment of shellfishes

Research Project

Project/Area Number	21700737
Research Category	Grant-in-Aid for Young Scientists (B)
Allocation Type	Single-year Grants
Research Field	Eating habits, studies on eating habits
Research Institution	Chiba University
Principal Investigator	YONEDA Chie Chiba University, 教育学部, 准教授 (20361404)
Project Period (FY)	2009 – 2010
Keywords	調理と加工 / 冷蔵・冷凍
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.