| Autor: |
de Mattio, Norma De Vido, Paredi, Maria Elida, Crupkin, Marcos |
| Předmět: |
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| Zdroj: |
Journal of Aquatic Food Product Technology; 2001, Vol. 10 Issue 3, p49, 12p |
| Abstrakt: |
The effects of freezing and frozen storage on the biochemical proper ties of scallop adductor muscles stored at 2-4EC were investigated. Glycogen content fell 40% in the first 12 hr of chilled storage and decreased slowly thereafter . ATP content increased for a short time after death and then decreased slowly. Glycogen and ATP degradation was accompanied by a decrease in both pH and 260/250 absorbance ratio of scallop muscle extracts. A significant increase (p < 0.05) in the hypoxanthine (Hx) content was also observed in chilled stored adductor muscles. Adductor muscles showed a significant decrease (p < 0.05) in the 260/250 absorbance ratio of extracts and an increase in the Hx level after freezing. An increase in Hx content was observed during frozen storage of adductor muscles frozen immediately after processing. Expressible juice increased with freezing and frozen storage of the muscles. The results shown in this paper indicate a rapid loss of quality in scallop adductor muscles during stor age at 2-4EC. Freezing and frozen storage enhanced the quality deterioration of the muscles. [ABSTRACT FROM PUBLISHER] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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