Influence of low-temperature processing of the brackish-water bivalve, Corbicula japonica, on the ornithine content of its extract.
The ornithine content of an extract of the brackish-water bivalve, Corbicula japonica, 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 degrees C to -10 degrees C and measured the ornithine content of each extract. The ornithine content was maximized by processing at - 4 degrees C. The increase in this ornithine content was reduced when the bivalve was stored at 5 degrees C or 15 degrees C after processing at - 4 degrees C, this decrease being reversed when the bivalve was again processed at - 4 degrees C after warming. Low-temperature processing of the brackish-water bivalve therefore increased the ornithine content of the extract.
Uchisawa
Hidemitsu
H
Aomori Industrial Research Center, Aomori, Japan. uchisawa@aomori-tech.go.jp
Sato
Arata
A
Ichita
Junji
J
Matsue
Hajime
H
Ono
Tomotada
T
D000818:Animals; D049872:Bivalvia / Q000737:chemistry*; D002457:Cell Extracts / Q000737:chemistry; D003080:Cold Temperature; D019587:Dietary Supplements / Q000592:standards; D005511:Food Handling / Q000379:methods / Q000592:standards; D009952:Ornithine / Q000032:analysis*; D013696:Temperature
D002457:Cell Extracts; D009952:Ornithine