English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Scallop adductor muscle was examined for changes in contents of ATP and its related com-pounds, arginine phosphate, octopine, arginine, polyamines, and lactic acids during storage at 5, 0, and -3°C. The decrease in ATP and arginine phosphate and the increase in octopine were faster at -3, 0, and 5°C, in that order. During storage, a low level of AMP accumulation, a rapid increase in inosine, and a gradual increase in hypoxanthine were observed. The K value increased fastest at -3°C, and slowest at 5°C, as opposed to the case of fish and prawn. However, results of sensory evaluation indicated that decomposition progressed fastest at 5°C. IMP as well as adenosine was detected during storage, suggesting AMP degraded through two pathways. L-Lactic acid was detected in a small amount, but D-lactic acid was detected in a fairly large amount and accumulated as decomposition progressed. Not only octopine but also D-lactic acid was thought to be the end-products of glycolysis in scallop adductor muscle. As for polyamines, agmatine, putrescine, cadaverine, and tryptamine were detected as decomposition progressed.

Effects of Storage Temperatures on the Post-mortem Biochemical Changes in Scallop Adductor Muscle.