Analysis of technical and chemical characteristics as well as the nutritional value of clams from the Sea of Azov

• Published in: IOP conference series. Earth and environmental science 2021-02, Vol.640 (3), p.32045
• Main Authors: Bityutskaya, O E, Donchenko, L V, Moshenec, KI
• Format: Article
• Language: English
• Subjects: Amino acids; Aquaculture; Aquaculture development; Calorific value; Chemical composition; Diet; Dry matter; Fisheries; Food; Iodine; Meat; Mollusca; Mollusks; Nutrition; Nutritive value; Raw materials; Shellfish
• ISSN: 1755-1307; 1755-1315
• DOI: 10.1088/1755-1315/640/3/032045

Clams as a group of burrowing molluscs hold high positions in the world fishery and aquaculture of bivalve molluscs. The paper presents the results of studies of the technical and chemical composition, functional and technological properties as well as the nutritional value of meat of three types of clams harvested in the Kerch Strait towards the Sea of Azov: Anadarakagoshimensis Tokunaga, 1906, Chameleagallina Linne, 1758, Donaxtrunculus Linnaeus, 1758. Shellfish meat is rich in protein substances, being (in % of absolutely dry matter) 77.4, 74.1, 74.8, respectively, for A. kagoshimensis, Ch. gallina and D. trunculus. However, the availability of limiting essential amino acids affects their balance and biological value (%), namely A. kagoshimensis-48.6, Ch. gallina-58.8, D. trunculus-80.0. High iodine content in clams' tissues was noted. It suggests the possibility of introducing mollusc meat into diets for preventive dietary nutrition. In terms of food saturation, these types of molluscs can be attributed to low-saturated food raw materials, and according to their calorific value, to low-calorie ones. Further investigations in this sphere, the popularization of clam meat as a gourmet product, and world experience in the mollusc farming can ensure the progressive development of clam aquaculture in the Azov-Black Sea basin.