Postmortem Biochemical and Textural Changes in the Adductor Muscle of Catarina Scallop Stored at 0c

Abstract

Postmortem characteristics of the adductor muscle of the Catarina scallop were evaluated for biochemical, chemical and textural changes during a 15-day storage period in ice (0C). K-value, pH, nitrogen of trimethylamine (TMA-N), nitrogen of total volatile bases (TVB-N), water-holding capacity (WHC), color and texture changes were monitored. K value increased linearly from an initial value of 20.5 to 68.5% at day 15. Spoilage indicators TVB-N and TMA-N (mg/100 g) increased from 13.5 and 2.6 to 21.4 and 3.4, respec-tively. However, they remained below critical limits, suggesting low microbial activity. In contrast, texture, pH, WHC, and color were not affected. Overall results indicated that the quality of iced Catarina scallop adductor muscle packed in ice was maintained over a period of 15 days. 4 Corresponding

Quality and shelf life of the gonad of lion's paw scallop transported and stored whole in refrigeration

“…The initial organisms (from the lagoon) presented a K-value of 54.10±10.23%, which is higher than any report for this parameter in seafood products (sIkoRskI et al, 1990) and for value obtained from pectinids adductor muscle in previous studies (oCAño-HIGuERA et al, 2006;PACHECoAGuILAR et al, 2008). Moreover, upon conducting a regression analysis for the k-value in the gonad with respect to time of storage, no adequate model of linear variation, or of any other kind, was found (P>0.05).…”

“…Regarding ADP, a similar initial value was reported by tsuJI & NIsHIDA , respectively, in the gonads of P. yessoensis. The differences observed upon comparing the concentrations of AtP and the products of its breakdown found for gonad in this experiment and the values reported for adductor muscle in previous studies (oCAño-HIGuERA et al, 2006;PACHECoAGuILAR et al, 2008) can be attributed to the type of tissue analyzed. such differences have been reported by tsuJI & NIsHIDA (1988) for the pectinid P. yessoensis.…”

“…In previous studies, final pH values of 6-6.3 during iced storage of some scallops adductor muscle have been reported (oCAño-HIGuERA et al, 2006;PACHECo-AGuILAR et al, 2008). Upon comparing the reported pH values of the adductor muscle and the gonad, it is clear that the levels of this parameter were less for the muscle throughout the iced storage experiments.…”

“…It has been shown that consuming these types of fatty acids brings numerous health benefits (CAstRo-GoNzáLEz, 2002). This demonstrates the importance of promoting the consumption of this kind of natural compound, which can also confer aggregate value or increase the attractiveness of the products obtained from the gonad of pectinid species like N. subnodosus (oCAño-HIGuERA et al, 2001).…”

Physicochemical and microbiological changes in gutted and ungutted red tilapia (Oreochromis ssp) stored in ice

“…This reduction was attributed the loss of functionality in the myofibrillar proteins responsible for water holding in muscles (Ocaño-Higuera et al, 2011), which could also be related to proteolytic activity in the muscles (Olsson et al, 2003). The magnitude of the change in the water holding capacity depended on the original conditions of the muscle (Ocaño-Higuera et al, 2006).…”