Changes in ATP and related breakdown compounds in the adductor muscle of 'Itayagai' scallop Pecten albicans during storage at various temperatures

Autor:	Muneaki Iwamoto, Kanehisa Hashimoto, Shugo Watabe, Hideaki Yamanaka
Rok vydání:	1991
Předmět:	Aquatic Science Biology biology.organism_classification chemistry.chemical_compound Organoleptic evaluation stomatognathic system Biochemistry chemistry Molar ratio Scallop medicine Fish Adductor muscles Inosine Pecten albicans Hypoxanthine medicine.drug
Zdroj:	NIPPON SUISAN GAKKAISHI. 57:153-156
ISSN:	1349-998X 0021-5392
DOI:	10.2331/suisan.57.153
Popis:	Striated adductor muscle samples (11.6g on average) of “itayagai” scallop Pecten albicans were stored at -3, 0, 5, and 10°C, and examined for changes in ATP and related breakdown compounds. After 6h of storage at -3 and 0°C, ATP disappeared and ADP decreased down to 10% in its molar ratio to the total of ATP and related compounds. At 5 and 10°C, ATP and ADP decreased more slowly, maintaining the levels of 7-13% and 21-29%, respectively, even after 48h. These degradation patterns of ATP at different temperatures as a whole, resembled those reported for fish. On the other hand, K value, a freshness indicator defined as the molar ratio of inosine plus hypoxanthine to the total of ATP and related compounds, increased faster at -3 and 0°C than at 5 and 10°C. However, the adductor muscle resulted in the worst organoleptic evaluation when stored at 10°C. When unshucked itayagai scallop was stored at 5°C, adductor muscle ATP remained at a high level (-4μmol/g) for a few days, then sharply decreased probably in association with death, as did the isolated adductor.
Databáze:	OpenAIRE
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