Article ID: 21-25FR_OA
We analyzed lipid compounds and water soluble compounds of frozen farmed scallop and bottom-cultured Japanese scallop in Mutsu Bay Aomori Japan. As a result, lipids content was higher in bottom-cultured Japanese scallop compared with farmed scallop. On the other hands, there were no difference of free amino acids in each other. Further, a comprehensive analysis was also performed by metabolome analysis using a capillary electrophoresis-time-of-flight mass spectrometer (CE-TOF/MS). 138 ionic watersoluble compounds were detected. However, no significant difference in characteristics was observed. These results suggest that there is no difference in water soluble compounds related to quality of sea food products between frozen farmed and bottom-cultured Japanese scallop.
