Analysis of nutritional composition and flavor compounds in boiled clam liquid

The nutrient composition,amino acid composition and fatty acid composition in boiled clam liquid with different boiled times was analyzed. Furthermore,the volatile flavor compounds in boiled clam liquid were analyzed as well. Results showed that,soluble solids in boiled clam liquid with different boiled times were 0.84%( once),1.43%( twice) and 2.35%( third),respectively.There was no significant difference between the three times boiled liquid.Calculated in dry weight,the boiled liquid was rich in crude protein( 32.02% ~ 32.95%) and minerals( 50.40% ~ 54.60%),but low content in crude fat( 0.63% ~ 1.07%). Total amino acids composition was close to the ideal model,essential amino acids were accounting for22.16% ~23.38%,which indicated a good balance of amino acids composition. The content of oleic acid was the highest in monounsaturated fatty acids,EPA( 20 c ∶ 5( n-3)) and DHA( 22 c ∶ 6( n-3)) occupying 8.85% ~ 10.86% and 6.52% ~ 7.38%respectively.For flavor compounds,glutamic acid and alanine acid were the most abundant free amino acids.The total content of umami and sweetness amino acids were 3.00 ~ 3.59 mg / g and 49.88 ~ 53.19 mg / g respectively. A total of 42 volatile flavor compounds were identified in boiled clam liquid,beside alkanes,which were mainly consisting of 4 aromatic,2 aldehydes,1alcohols,1 ketones and 1 acid.In sum,as a byproduct from clam processing,boiled clam liquid processed a characteristic clam aroma as well as rich in nutrient components.Recovery and utilization of the boiled clam liquid may increase economic benefit and reduce environmental pollution.