Abstract
Niveotectura
pallida (GOULD) is a coralline-eating limpet (Mollusca,
Patellogastropoda) which is dominant on the urchin barrens
along the coasts of southwestern Hokkaido and northeastern Honshu.
This limpet is sometimes eaten by the local residents along the coast;
the empty shell was also from shell mounds. As no information about
the extractive components was available for N. pallida
so far, compositions of free amino acids and ATP related compounds of
the sole meat were examined using samples collected from Onagawa,
Miyagi Prefecture on the Pacific coast. As the results, little
difference was found in general components of the sole meats between N.
pallida and an abalone Haliotis madaka; protein
accounted for ca 17-18 % of the sole weight in both species. As free
amino acids, the sole meat of N. pallida contained arginine and
phenylalanine, glycine, alanine and serine and glutamic acid, beside a
large amount of taurine. Among the ATP related substances, AMP and ADP
accounted for ca 70 %, but the total amount was nearly the half in Haliotis
madaka. These features might explain the thin taste of sole meat
of N. pallida, which may recommend us the forced or
seasoned tasting in its cooking.
