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Scallop adductor muscle is widely utilized as dried, smoked, or canned products. Extended browning of scal lop adductor muscle, which is frequently observed in the cooking process of these products, deteriorates taste and flavor as well as the appearances of the products. There fore, it is very important to clarify the cause of browning of cooked muscle and to establish the prevention methods. We reported that browning of cooked scallop adductor muscle occurred by Maillard reaction and the main com pounds responsible for this reaction in scallop adductor muscle were sugar phosphates, especially glucose-6-phos phate (GO),1) which amounted to 80% of sugar phos phates, and taurine and alanine as free amino acids.2) It is well known that glycogen content in shellfish is much higher than that of fish and that glycogen in shellfish such as scallop,3) oyster4) disk abalone,5) and short-neck clam6,7) shows definite seasonal variations. Since sugar phosphates are produced from glycogen, it has a great pos sibility that glycogen seasonal variations in scallop adduc tor muscle affect the browning of cooked muscle. In this study were studied seasonal variations in contents of glyco gen and its metabolites in scallop adductor muscle and their influences on the browning of cooked muscle. Materials and Methods

Influences of Seasonal Variations in Contents of Glycogen and Its Metabolites on Browning of Cooked Scallop Adductor Muscle