Postmortem changes in the adductor muscle of Pacific lions-paw scallop (Nodipecten subnodosus) during ice storage

Ramón Pacheco-Aguilar; Enrique Marquez-Ríos; María Elena Lugo-Sánchez; Guillermina García-Sanchez; Alfonso N. Maeda-Martínez; Víctor M. Ocaño-Higuera

doi:10.1016/j.foodchem.2007.05.079

Postmortem changes in the adductor muscle of Pacific lions-paw scallop (Nodipecten subnodosus) during ice storage

Ramón Pacheco-Aguilar, Enrique Marquez-Ríos, María Elena Lugo-Sánchez, Guillermina García-Sanchez, Alfonso N. Maeda-Martínez, Víctor M. Ocaño-Higuera^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

38 Scopus citations

Abstract

Postmortem biochemical, chemical, and physical changes of the adductor muscle of Pacific lions-paw scallop were studied during a 15-day storage period at 0 °C (ice). Content of ATP and breakdown products, K value, pH, trimethylamine, total volatile bases, water-holding capacity, colour, and texture changes were examined. K value increased logarithmically (r² = 0.95) from an initial value of 40.3-79.7% on day 15. The spoilage indicators trimethylamine and total volatile bases increased from 15.6 to 30.7 and 1.3 to 6.8 mg N/100 g of sample, respectively, which indicated spoilage at the end of the storage period. Texture, colour, and pH were not affected; however, water-holding capacity decreased significantly, from 96.0% on day 1 to 86.0% on day 15. Overall results indicated that quality of Pacific lions-paw scallop adductor muscle was maintained during at least 12 days of ice storage.

Original language	English
Pages (from-to)	253-259
Number of pages	7
Journal	Food Chemistry
Volume	106
Issue number	1
DOIs	https://doi.org/10.1016/j.foodchem.2007.05.079
State	Published - 1 Jan 2008

Bibliographical note

Funding Information:
We thank Marimex del Pacífico SA de CV for providing scallop samples and K.D. García-Orozco for their technical assistance during the experimental work. This work was part of the Master’s thesis of Victor Manuel Ocaño Higuera at the Centro de Investigación en Alimentación y Desarrollo (CIAD), Sonora, México and financed by Consejo Nacional de Ciencia y Tecnología (CONACYT Project G-33593-B).

Keywords

Adductor muscle
Freshness
K value
Pacific lions-paw scallop
Postmortem changes
Quality

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10.1016/j.foodchem.2007.05.079

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title = "Postmortem changes in the adductor muscle of Pacific lions-paw scallop (Nodipecten subnodosus) during ice storage",

abstract = "Postmortem biochemical, chemical, and physical changes of the adductor muscle of Pacific lions-paw scallop were studied during a 15-day storage period at 0 °C (ice). Content of ATP and breakdown products, K value, pH, trimethylamine, total volatile bases, water-holding capacity, colour, and texture changes were examined. K value increased logarithmically (r2 = 0.95) from an initial value of 40.3-79.7% on day 15. The spoilage indicators trimethylamine and total volatile bases increased from 15.6 to 30.7 and 1.3 to 6.8 mg N/100 g of sample, respectively, which indicated spoilage at the end of the storage period. Texture, colour, and pH were not affected; however, water-holding capacity decreased significantly, from 96.0% on day 1 to 86.0% on day 15. Overall results indicated that quality of Pacific lions-paw scallop adductor muscle was maintained during at least 12 days of ice storage.",

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author = "Ram{\'o}n Pacheco-Aguilar and Enrique Marquez-R{\'i}os and Lugo-S{\'a}nchez, {Mar{\'i}a Elena} and Guillermina Garc{\'i}a-Sanchez and Maeda-Mart{\'i}nez, {Alfonso N.} and Oca{\~n}o-Higuera, {V{\'i}ctor M.}",

note = "Funding Information: We thank Marimex del Pac{\'i}fico SA de CV for providing scallop samples and K.D. Garc{\'i}a-Orozco for their technical assistance during the experimental work. This work was part of the Master{\textquoteright}s thesis of Victor Manuel Oca{\~n}o Higuera at the Centro de Investigaci{\'o}n en Alimentaci{\'o}n y Desarrollo (CIAD), Sonora, M{\'e}xico and financed by Consejo Nacional de Ciencia y Tecnolog{\'i}a (CONACYT Project G-33593-B).",

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AU - García-Sanchez, Guillermina

AU - Maeda-Martínez, Alfonso N.

AU - Ocaño-Higuera, Víctor M.

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N2 - Postmortem biochemical, chemical, and physical changes of the adductor muscle of Pacific lions-paw scallop were studied during a 15-day storage period at 0 °C (ice). Content of ATP and breakdown products, K value, pH, trimethylamine, total volatile bases, water-holding capacity, colour, and texture changes were examined. K value increased logarithmically (r2 = 0.95) from an initial value of 40.3-79.7% on day 15. The spoilage indicators trimethylamine and total volatile bases increased from 15.6 to 30.7 and 1.3 to 6.8 mg N/100 g of sample, respectively, which indicated spoilage at the end of the storage period. Texture, colour, and pH were not affected; however, water-holding capacity decreased significantly, from 96.0% on day 1 to 86.0% on day 15. Overall results indicated that quality of Pacific lions-paw scallop adductor muscle was maintained during at least 12 days of ice storage.

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Postmortem changes in the adductor muscle of Pacific lions-paw scallop (Nodipecten subnodosus) during ice storage

Abstract

Bibliographical note

Keywords

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