Changes in Content of Extractive Components in the Adductor Muscle of Noble Scallop during Storage

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  • Wongso Suwidji
    Department of Food Science and Technology, Tokyo University of Fisheries
  • Yamanaka Hideaki
    Department of Food Science and Technology, Tokyo University of Fisheries

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  • Changes in Content of Extractive Compon

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Abstract

The changes in content of ATP and its related compounds, free amino acids, organic acids, and betaines were investigated in the adductor muscle of noble scallop during storage at 0°C and 5°C.<br> ATP level immediately after death was 2.6 μmol/g and accounted for 50% of total ATP and its related compounds, but decreased rapidly during the first day of storage. Adenosine (AdR) was detected immediately after death, while IMP, xanthine, and uric acid were detected as the storage period was prolonged. Therefore, it is thought that AMP degraded to inosine via AdR. Hypoxanthine (Hx) concentration and Hx ratio were most suitable for freshness indices of noble scallop. Total amounts of free amino acids immediately after death were 3645mg/100g and increased up to the stage of initial decomposition. Taurine, glycine, and arginine were major amino acids and accounted for 85% of total free amino acids. Aspartic acid, glutamic acid, and alanine were also detected in fairly high amounts. Succinic acid and glycine betaine were detected at 45mg/100g and 877mg/100g immediately after death.

Journal

  • Fisheries science

    Fisheries science 62 (5), 815-820, 1996

    The Japanese Society of Fisheries Science

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