Possible Culinary Use for Unused Ibokisago (<i>Umbonium moniliferum</i>) Shellfish

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  • 未利用貝イボキサゴ（<i>Umbonium moniliferum</i>）の調理利用の可能性
  • Possible Culinary Use for Unused Ibokisago (Umbonium moniliferum) Shellfish

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Abstract

<p>The purpose of this study was to investigate and compare the chemical components of the unused shellfish, ibokisago (Umbonium moniliferum) with other shellfish and to examine its potential as a food resource. The water content of the raw soft tissue was 77.5% less than other shellfish and contained about twice as much crude protein as oyster and short-neck clam. Extractive components of raw meat were rich in taurine, arginine, and AMP, although levels of glutamic acid and glycine were poor compared with other shellfish.</p><p>The levels of the extractive compounds were retained in the packaged meat cooked in boiling water. Upon sensory evaluation, the fishy odor was determined to be weak, and sweetness was found to be stronger in the ibokisago soup cooked for 10 minutes than the one cooked for 60 minutes. In addition, it was revealed that the umami and sweetness of the ibokisago soup mixed with dried bonito or boiled-dried sardine were stronger than that of the soup prepared from individual ingredients.</p>

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