Enda Hisaki, Sagane Yoshimasa, Nakazawa Yozo, Sato Hiroaki, Yamazaki Masao
Kohken Food and Flavor Co. Ltd., 2-3-19 Takashima, Nishi-ku, Yokohama 220-0011, Japan.
Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri, Hokkaido 099-2493, Japan.
Data Brief. 2017 Nov 27;16:639-643. doi: 10.1016/j.dib.2017.11.075. eCollection 2018 Feb.
This data article provides the free amino acid contents of Japanese basket clams from different areas of Lake Abashiri and Abashirigawa River, which belong to the same water system. Abashirigawa River flows into the south side of Lake Abashiri and then runs out from the northeast side of the lake. Clams were caught in three different areas in Lake Abashiri (Memanbetsu, Yobito, and Katayama) and from one site at Abashirigawa River (Sancho). Free amino acids in the edible portion of the clams were analyzed using an automated amino acid analyzer. The clams showed high contents in β-alanine, alanine, glutamic acid, and glycine. The clams caught in the river contains relatively higher amino acid contents. The analyzed data are provided in table format.
本文提供了来自阿寒湖和阿寒川不同区域的日本篮蛤的游离氨基酸含量数据，阿寒湖和阿寒川属于同一水系。阿寒川流入阿寒湖的南侧，然后从湖的东北侧流出。在阿寒湖的三个不同区域（目北海道、与部岛和片山）以及阿寒川的一个地点（三町）捕获了蛤蜊。使用自动氨基酸分析仪分析了蛤蜊可食用部分中的游离氨基酸。蛤蜊中的β-丙氨酸、丙氨酸、谷氨酸和甘氨酸含量较高。在河中捕获的蛤蜊氨基酸含量相对较高。分析数据以表格形式提供。
