Changes in Extractive Components and Glycogen in the Edible Meat of Hard Clam <i>Meretrix lusoria</i> During Storage at Different Temperatures

• Chiou Tze-Kuei

  Department of Marine Food Science, National Taiwan Ocean University Department of Marine Food Sceince, National Taiwan Ocean University

• Lin Jen-Fuei

  Department of Marine Food Science, National Taiwan Ocean University

• Shiau Chyuan-Yuan

  Department of Marine Food Science, National Taiwan Ocean University

Bibliographic Information

Other Title

• Changes in Extractive Components and Glycogen in the Edible Meat of Hard Clam Meretrix lusoria During Storage at Different Temperatures
• Changes in Extractive Components and Gl

Abstract

The changes in extractive components and glycogen in hard clam meat during storage at 0, 5, 10, 20 and 30°C were investigated. The initial levels of ATP-related compounds, glycogen, succinic acid and free amino acids in hard clam were 3.34±0.19μmol/g, 1201±52mg/100g, 9.44±2.55μmol/g, and 1226±106mg/100g, respectively. ATP in all samples decreased markedly during storage, while the accumulation of ADP, AMP, inosine, and hypoxanthine varied depending on the 5 storage temperatures. The decrease in glycogen was common for all the samples. In contrast, succinic acid increased with time of storage, and the increase rate was faster for the samples stored at 5 and 10°C. The changes in levels of free amino acids in hard clam during storage at different temperatures were inconsistent. The samples stored at 5 and 10°C showed a relatively high increase in the amounts of free amino acids, particularly in alanine, taurine, and arginine. The enrichment of free amino acids and succinic acid might potentially improve the flavor quality of hard clam stored at 5 and 10°C.

Journal

• Fisheries science

  Fisheries science 64 (1), 115-120, 1998

  The Japanese Society of Fisheries Science

Keywords

• Meretrix lusoria
• ATP-related compounds
• free amino acids
• succinic acid
• glycogen
• storage temperature

Details

• CRID: 1390001204428666752
• NII Article ID: 130003742099
• NII Article ID: 10004873271
• NII Book ID: AA10993718
• DOI: 10.2331/fishsci.64.115
• NDL BIB ID: 4406513
• ISSN: 09199268
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I4406513
• Web Site: https://www.jstage.jst.go.jp/article/fishsci1994/64/1/64_1_115/_pdf
• Text Lang: en
• Data Source:
  • JaLC
  • NDL
  • Crossref
  • CiNii Articles
• Abstract License Flag: Disallowed