Soft-shell clam from the waters of the Kandalaksha Bay: Use for food purposes

The edible part of the soft-shell clam contains a lot of protein and little fat, which makes it a good source of protein. We studied the chemical composition and nutritional value of the edible part of the soft-shell clam (Mya arenaria Linnaeus, 1758) living in the waters of the Kandalaksha Bay. Capillary electrophoresis was used to analyze the amino acid profile for its protein. The protein-water ratio of 17.81% and the protein-water-fat ratio of 17.69% classify soft-shell clams as a medium-protein, low-fat raw material with a high potential for food purposes. It had limiting amino acids (methionine and cysteine totaling 75.93%) and a high content of essential amino acids (valine, histidine, leucine, isoleucine, tyrosine, phenylalanine, and threonine, scoring over 100% each). The biological value of the protein was 72.34%, with a coefficient of difference between amino acid scores of 27.66%. The edible part of the soft-shell clam proved hygienically safe. Nitrosamines, pesticides, polychlorinated biphenyls, and salts of heavy metals (lead, arsenic, cadmium, and mercury) did not exceed the maximum allowable concentrations established for food products. The degree of protein digestibility was 46.8% for the edible part of the soft-shell clam frozen for 6 months at –18°C and slowly air-defrosted. Based on our results, soft-shell clams can be considered an excellent and safe source of highquality protein and therefore be used in functional food technologies after further studies.