Nutritional and commercial quality of the striped venus clam, Chamelea gallina, from the Adriatic sea

• Published in: Food chemistry Vol. 101; no. 3; pp. 1063 - 1070
• Main Authors: Orban, Elena, Di Lena, Gabriella, Nevigato, Teresina, Casini, Irene, Caproni, Roberto, Santaroni, Generoso, Giulini, Giuliana
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 2007
• Subjects: Bivalve molluscs; Chamelea; Chamelea gallina; Clam; clams; Commercial quality; fisheries; food chemistry; food quality; Marine; Nutritional quality; nutritive value; seasonal variation; Mediterranean Sea; Adriatic Sea; MED, Adriatic Sea; MED, Italy; Chamelea gallina; Nutritional quality; Bivalve molluscs; Clam; Commercial quality
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2006.03.005

Nutritional quality parameters (proximate and mineral composition, contents of glycogen, fatty acids, cholesterol, plant sterols, fat-soluble vitamins, carotenes) and ecophysiological and commercial quality indicators (Condition Index, percent content of meat and intervalvar fluid) of the striped venus clam,
Chamelea gallina, from the central Adriatic coast of Italy were studied at seasonal intervals over a 1-year period. Contents of protein (8.55–10.7
g/100
g), total lipid (0.73–1.59
g/100
g), glycogen (2.25–4.96
g/100
g) and non-protein nitrogen (0.54–0.78
g/100
g) varied significantly during the year, reaching the highest values in winter, in coincidence with a peak of Condition Index. Gas chromatography of total lipids showed high percentages of
n
−
3 polyunsaturated fatty acids (33.7–41.9% of total fatty acids), in particular eicosapentaenoic (8.16–20.0% of total fatty acids) and docosahexaenoic acids (12.5–20.3% of total fatty acids) and low levels of total
n
−
6 polyunsaturated fatty acids (3.61–7.87% of total fatty acids). HPLC analysis of the unsaponifiable lipids showed low levels of cholesterol, the dominant sterol (28.3–34.2
mg/ 100
g), and variable amounts of plant sterols (stigmasterol
+
campesterol, β-sitosterol, fucosterol
+
brassicasterol), α-tocopherol and carotenes.