. The Biological bulletin. Biology; Zoology; Biology; Marine Biology. DMSP IN GIANT CLAMS 113 Kidney Siphonal Mantle Pericardium Adductor 'Muscle. Hinge Region Cilli Umbo Byssal Mantle Figure 5. A giant clam in the natural orientation showing average pooled concentrations 1) of dimethylsulfoniopropionate (DMSP) and dimethylsulhde (DMS) in the four tissues studied (drawing by Jayne Doucette). able "seaweed-like" odor has been particularly associated with the mantle (Cowan, 1988), and the mantle is far less commercially valuable than the adductor (Braley, 1988; Tisdell and Tacc
. The Biological bulletin. Biology; Zoology; Biology; Marine Biology. DMSP IN GIANT CLAMS 113 Kidney Siphonal Mantle Pericardium Adductor 'Muscle. Hinge Region Cilli Umbo Byssal Mantle Figure 5. A giant clam in the natural orientation showing average pooled concentrations 1) of dimethylsulfoniopropionate (DMSP) and dimethylsulhde (DMS) in the four tissues studied (drawing by Jayne Doucette). able "seaweed-like" odor has been particularly associated with the mantle (Cowan, 1988), and the mantle is far less commercially valuable than the adductor (Braley, 1988; Tisdell and Tacconi, 1993). These are serious matters in many parts of the world where giant clams occur. The clams are sources of food and protein in subsistence economies, and a number of cash-poor governments are making sub- stantial investments in the development of giant clam aquaculture (Lucas, 1994). Partly because of preservation problems, the mantle meat may actually have a negative monetary value in commercial aquaculture (Hambrey and Gervis. 1993). We believe we have discovered the cause of the unattrac- tive odor and taste, thereby setting the stage for a rational approach to improvement. Although DMS has not been mentioned previously as a likely component of triducnid tissues, it is well recognized as an important taste constitu- ent in other seafoods. DMS produced from dietary DMSP is a negative taste factor in fish. The DMS generated during certain sorts of processing offish meat containing as little as DMSP/g can cause the meat to smell "like petroleum" or taste like turnip or radish (Motohiro, 1962; Ackman et al., 1966) and force catches to be discarded. On the other hand, very low concentrations of DMS are part of the valued flavor of some clams and oysters (Ackman and Hingley. 1968: Brooke et ai, 1968; lida and Tokunaga. 1986). Brooke et al. (1968), for example, found that about /xmol/g of DMS helps impart a desirable "clamlike" odor to
Size: 1807px × 1383px
Photo credit: © Library Book Collection / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookauthorlilliefrankrat, booksubjectbiology, booksubjectzoology
