A chemical assessment of freshness in stored adductor muscle from scallops

Abstract

The postmortem catabolism of adenosine triphosphate (ATP) in cold-stored adductor muscles from scallops (Zygochlamys patagónica) was studied. Changes in the pH of stored muscles were also studied. The ATP content increased for a short time after death and afterwards decreased up to 24 hr of storage. Thereafter, the nucleotide level remained unchanged up to the end of storage. The ADP content slightly decreased up to 48 hr and after that remained unchanged. The AMP slowly accumulated to around 15% of the total nucleotide concentration when the ATP decreased. Small amounts of IMP were detected in all samples. Conversely, adenosine (Ado) was not detected. Inosine (HxR) increased slightly after 48 hr of storage and hypoxanthine (Hx) increased significantly after 24 hr. The 260/250 absorbance ratio of muscle extracts and the pH of stored muscles fell sharply up to 24 hr and then decreased slowly up to the end of storage. The hypoxanthine concentration and the 260/250 absorbance ratio could be reliable indicators of storage age in adductor muscles from scallops

Bio-chemical composition, functional, and rheological properties of fresh meat from fish, squid, and shrimp: A comparative study

“…[33] However, an animal's nutritional stage and high stress or exercise levels before an animal's death modify the glycogen concentration stored in muscle, consequently influencing in the post mortem pH. [34,35] In the present study, the pH for croaker fish was significantly (p < 0.05) higher (7.29) than squid and white leg shrimp fresh meat ( Table 1). The higher amount of the non-protein nitrogen substances (Table 1) found in the croaker fish meat was possible because of the higher pH in croaker fish compared to that in squid and shrimp.…”

Changes in the contents of ATP and its related breakdown compounds in various tissues of oyster during frozen storage

“…It is necessary to establish an exact method to judge the freshness of frozen oyster during storage. It was reported that the post-mortem changes in scallop adductor were closely related to the eating quality of the flesh (Massa et al, 2003). As the rate and pattern of post-mortem changes in nucleotides and their related compounds differ considerably for fish species (Ryder, 1985), muscle types (Obatake et al, 1988), and factors related to handling and storage conditions (Surette et al, 1988), ATP degradation can be used as a good reference.…”