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KMID : 1134820210500091010
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Journal of the Korean Society of Food Science and Nutrition
2021 Volume.50 No. 9 p.1010 ~ p.1018
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Nutritional Composition and Taste Properties of Abalone and Short-Neck Clam in Wando
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Ham Ju-Ri
Lee Hae-In
Kim Cheong-Bin
Shin Eui-Cheol
Lee Mi-Kyung
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Abstract
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This study examined the proximate compositions, mineral content, amino acids, and taste values of abalone and the short-neck clam in Wando and the control regions in Korea. The protein and ash content of the abalone and short-neck clam in Wando were higher than that of the control, while the carbohydrate content was lower than the control. The crude lipids of the short-neck clam were lower than those of the control. The calcium (Ca) and magnesium (Mg) content of the abalone were higher than that of the control, but the iron (Fe) content was lower. The sodium (Na), Ca, Mg, Fe, and zinc (Zn) contents of the short-neck clam were significantly high compared with the control. The short-neck clam in Wando-A had the highest potassium (K) content. The total constitutive essential amino acid content of abalone and short-neck clam in Wando ranged from 146 to 183 mg/g. The cystathionine, a free amino acid of abalone in Wando was higher than the control. The electronic tongue showed that the abalone and the short-neck clam had strong umami and sourness. The abalone and short-neck clam in control showed higher bitterness and sweetness compared to those from the Wando. The short-neck clam in control had strong saltiness. Thus, the nutritional properties and taste of abalone and short-neck clam are significantly different depending on the farming regions. These data may be used to study the environmental and nutritional features of the abalone and short-neck clam in the Wando regions.
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KEYWORD
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abalone, short-neck clam, Wando, nutritional components, taste
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