Abstract

In this study, due to the effects of the Great East Japan Earthquake in 2011, sea squirts were not exported overseas and were discarded without being used for food. We addressed the disposal issue by raising awareness of sea squirts and incorporating them into food. When the general food composition of peeled sea squirts from Iwate Prefecture was analyzed, it was confirmed that they had a high ash content of 5.9% protein, 0.3% fat, 6.3% carbohydrates, and 2.9% ash, similar to shellfish. The mineral content of sea squirts from Iwate Prefecture revealed high levels of magnesium, iron, and zinc, similar to those of shellfish. The analysis of free amino acids in sea squirts revealed high levels of taurine, glutamic acid, proline, and alanine, indicating high amino acid content related to the taste of sea squirts, particularly sweetness and umami. It was confirmed that sea squirts are rich in minerals and amino acids, making them functional foods beneficial to human health.

Keywords

sea squirt, general food analysis, minerals, free amino acids, Iwate Prefecture