Amino Acid Profiles of Bivalve Mollusks from Beibu Gulf, China

Abstract

Three bivalve mollusks—clam (Meretrix meretrix), oyster (Crassostrea rivularis), and paphia (Paphia papilionacea) from the Beibu Gulf, China—were analyzed for amino acid profile. Essential amino acids were used for nutritional quality evaluation, and free amino acids were used for taste impact evaluation. The amino acid compositions of the mollusks were quite similar; however, the contents of glycine, alanine, and tryptophan were different. Tryptophan seemed to be the limiting amino acid in clam and paphia meat protein. Oyster, on the other hand, seemed to be a source of high quality protein with well-balanced composition in essential amino acid. Glutamic acid, alanine, glycine, and arginine were the major taste-active amino acids found in the mollusks. According to the taste activity values of free amino acids, paphia was assumed to be the best savory food, followed by clam and oyster.

Keywords:

• bivalve mollusks
• amino acid
• nutrition
• taste

Acknowledgments

This work was financially supported by The National Great Project of Scientific and Technical Supporting Programs Funded by Ministry of Science & Technology of China During the 11th Five-year Plan (No. 2008BAD94B03), The Guangxi Science and Technology Promotion Project (No. 0996033, 0992004-2A & 10100025), and The Guangxi Science Foundation (No. 0991033).