Nutritional composition of three estuarine bivalve mussels,Perna viridis,Donax cuneatusandMeretrix meretrix

Gopalakrishnan, Subramaniam; Vijayavel, K.

doi:10.1080/09637480701830412

Cited by 22 publications

(13 citation statements)

References 21 publications

(14 reference statements)

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“…Inorganic ions are significant for the body to maintain normal physiological functions, and they are also indispensable taste-active components. [8,38] Most of the inorganic ions confer salty and bitter tastes, but they contribute to the formation of the umami taste and are thus regarded as umamienhancing materials. [4] By the omission test, [24,27] the sweet taste, MSG-like taste and mouthfeel of the extracts of meats or seafood were suppressed to some extent when Na + and Cl − were removed, and the umami and mouthfeel decreased with the omission of K + ; the absence of PO 4…”

Section: Inorganic Ionsmentioning

confidence: 99%

“…However, the nutritional quality and taste information on red shell species is not available. Although the comparison of nutrition or taste components in Meretrix meretrix and other bivalve mollusks has been reported, [2,6,8] the information regarding the active components contributing to the taste in Meretrix meretrix species with different shell colors and decorative patterns is limited.…”

Section: Introductionmentioning

confidence: 99%

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Comparative evaluation of proximate compositions and taste attributes of three Asian hard clams (Meretrix meretrix) with different shell colors

Wen

Chen

et al. 2020

International Journal of Food Properties

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Meretrix meretrix with three shell colors (mottled shell, red shell, yellow shell) were analyzed for nutritive and taste attributes. Additionally, the influence of cooking on the taste active components was also evaluated. The three kinds of clams had higher crude protein contents. Alanine, glutamic acid, arginine, 5ʹ-adenosine monophosphate, Cl − , Na + , K + and PO 4 3were the major taste compounds of Meretrix meretrix. In addition to PO 4 3-, the contents of all major taste compounds decreased after cooking. Among raw samples, red shell clams had the highest value of equivalent umami concentration (EUC) and contents of Cl − and Na + , along with the lowest content of PO 4 3-. In cooked samples, the value of EUC and the contents of Na + and K + in red shell clams were higher than those of yellow shell clams and lower than those of mottled shell clams. Furthermore, the contents of PO 4 3in red and yellow shell clams were higher than that in mottled shell clams. However, there were no significant differences in the amount of K + among different raw samples and the amount of Cl − among different cooked samples.

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Section: Inorganic Ionsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Comparative evaluation of proximate compositions and taste attributes of three Asian hard clams (Meretrix meretrix) with different shell colors

Wen

Chen

et al. 2020

International Journal of Food Properties

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“…So the need of the hour is to search for unconventional low cost animal protein resources. Among the unconventional sources of animal proteins, molluscs as a group have good prospects [3]. Bivalves are the second largest Class of Phylum Mollusca.…”

Section: Introductionmentioning

confidence: 99%

Exploring the Nutritive Values of the Fresh Water Mussel Lamellidens marginalis as Potential Functional Food

Haldar¹,

Dey²,

Dhar³

et al. 2014

IOSRJESTFT

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“…Vitamin E along with ascorbic acid contents were significantly greater (p<0.05) in the edible part of C. ramosus (45.5 and 55.8 μg 100 g -1 edible portion, EP) and was found to be more remarkable than that in other shellfish species (Gopalakrishnan and Vijayavel, 2009). The vitamin A and D 3 were present in appreciably greater quantities than those found in the dried tissue sample of the clam Meretrix casta (Srilatha et al, 2013).…”

Section: Resultsmentioning

confidence: 82%

Nutritional composition of the branched murex Chicoreus ramosus (Linnaeus, 1758) (Family: Muricidae)

Salas¹,

Chakraborty²,

Sarada³

et al. 2018

Indian J. Fish.

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Chicoreus ramosus(Linnaeus, 1758), the branched murex, a species of marine gastropod mollusc collected off the Gulf of Mannar on the south-eastern coast of India was studied for the nutritional composition. The edible portion of C. ramosus demonstrated protein content with balanced ratio of essential to non-essential amino acids (~0.94). The C20-C22 n-3 fatty acids, eicosapentaenoic acid and docosahexaenoic acid, were predominant in the edible part (15.8 and 17.2% total fatty acids, respectively). Considerably lesser cholesterol content (28.7 mg 100 g-1), greater hypocholesterolemic/hypercholesterolemic index (6.3) and lesser atherogenic (0.2), thrombogenicity (0.1) indices showed its importance as a cardioprotective and antithrombogenic diet. The presence of antioxidative microelement selenium (30.44 μg 100 g-1) along with ascorbic acid and tocopherol (45.5 and 55.8 μg 100 g-1, respectively) demonstrated the value of this foodstuff to impart antioxidative defense in the metabolic system. A lesser sodium/potassium (Na/K) proportion (0.64) in C. ramosus could be coupled with a diminished threat of developing hypertension and cardiovascular disease. The aggregate amount of calcium and phosphorus (136.1 mg 100 g-1) showed the beneficial effect of this species in facilitating the recruitment of osteoblasts and bone mineralisation process. The previously undescribed report with regard to nutritional composition of C. ramosusappropriately demonstrated this low-value gastropod species as a valuable depot of essential nutritional elements and as a health food for human consumption.

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Nutritional composition of three estuarine bivalve mussels,Perna viridis,Donax cuneatusandMeretrix meretrix

Cited by 22 publications

References 21 publications

Comparative evaluation of proximate compositions and taste attributes of three Asian hard clams (Meretrix meretrix) with different shell colors

Comparative evaluation of proximate compositions and taste attributes of three Asian hard clams (Meretrix meretrix) with different shell colors

Exploring the Nutritive Values of the Fresh Water Mussel Lamellidens marginalis as Potential Functional Food

Nutritional composition of the branched murex Chicoreus ramosus (Linnaeus, 1758) (Family: Muricidae)

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