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 journalArticlepeer-review

35 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 languageEnglish
Pages (from-to)253-259
Number of pages7
JournalFood Chemistry
Volume106
Issue number1
DOIs
StatePublished - 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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