Characteristics of the Components of Mussel Extracts Compared to those of Oysters, Hard Clams, and Short-Necked Clams

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  • HIRABAYASHI Mayumi
    Department of Food and Nutrition, Sanyo Women’s College
  • OKAZAKI Takashi
    Department of Food and Nutrition, Sanyo Women’s College
  • WANG Run
    The Graduate School of Comprehensive Scientific Research, Prefectural University of Hiroshima
  • FURUTA Ayumi
    Faculty of Regional Development, Prefectural University of Hiroshima
  • TANIMOTO Shota
    Faculty of Regional Development, Prefectural University of Hiroshima

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  • ムール貝エキス成分の特性のマガキ，ハマグリおよびアサリとの比較

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<p>The extract components of mussels were compared with oysters, hard clams, and short-necked clams to evaluate their taste characteristics. Succinic acid was the most abundant in mussels. Regarding the taste-active values, glutamic acid (Glu), inosine monophosphate (IMP), adenosine monophosphate, and succinic acid were greater than 1 in mussels; Glu, aspartic acid (Asp), alanine (Ala), proline, and succinic acid in oysters; Glu, Ala, Asp, and succinic acid in hard clams; and Glu, Asp glycine, Ala, IMP, and succinic acid in short-necked clams. The equivalent umami concentration of mussels was not significantly different from that of the other shellfish. These results suggest that succinic acid and the synergistic effects of amino acids and umami nucleotides contribute to mussel taste. Hierarchical cluster analysis showed that each of the four shellfish species belonged to a different cluster. Hard and short-necked clams and mussels and oysters were classified into two clusters.</p>

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