Changes in extract ornithine content with freeze processing of the brackish-water bivalve Corbicula japonica: An attempt to add value to products by a prefectural industrial research institute
2019
Uchisawa, H. (Aomori Prefectural Industrial Technology Research Center, Aomori, Aomori (Japan). Industrial Research Institute)
Shijimi, the brackish-water bivalve Corbicula japonica, is one of the most important fishery resources in Aomori Prefecture. We worked on developing a new product using Shimiji extract to promote the prefecture’s industry. In the course of researching the stabilization of the quality of Shimiji extract, we found that the ornithine content of the extract increased when the bivalve was frozen. It was not influenced by the period of freezing. This phenomenon was not apparent in the scallop, little-neck clam, or hard clam. We applied various low-temperature conditions for processing the bivalve from 4℃ to -10℃ and measured the ornithine content of each extract. The ornithine content was maximized by processing at -4℃. The increase in the ornithine content was reduced when the bivalve was stored at 5℃ or 15℃ after processing at -4℃, and this decrease was reversed when the bivalve was again processed at -4℃ after warming. Based on these experimental results, it was thought that freeze processing the bivalve increased the ornithine content of the extract. Furthermore, a novel ornithine-containing tripeptide, named acorbine, was found in the bivalve and is believed to be the source of increased free ornithine.
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