<b>Extractive Components of Frozen Short-neck Clam and State of Shell-opening during Cooking </b>

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  • <b>冷凍アサリのエキス成分と加熱による開殻状態 </b>
  • Extractive components of frozen short-neck clam and state of shell-opening during cooking

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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 aminoacids, total ATP and related compounds, 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 and weaker in fishy odor than that of the live samples.The state of shell-opening during cooking of the frozen short-neck clam was also investigated. Samples stored for 2 weeks at -20℃ and -40℃, placed in water and then brought to the boil respectively resulted in17% and 27% giving complete shell-opening. However, 66% of the frozen samples placed in boiling water gave complete shell-opening, irrespective of the temperature and duration of freezing.(Received August 5. 2010: Accepted in revised form February 5. 2011)

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