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Preservation of Scallop Adductor Muscle in Oxygenated Artificial Seawater
Author(s) -
Seki N.,
Niki T.,
Ishikawa D.,
Kimura M.,
Nozawa H.
Publication year - 2004
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2004.tb06326.x
Subject(s) - adductor muscles , patinopecten yessoensis , scallop , seawater , chemistry , oxygen , artificial seawater , respiration , sodium azide , anatomy , fishery , biology , biochemistry , ecology , organic chemistry
Adductor muscles dissected from live scallops ( Patinopecten yessoensis ) were preserved in artificial seawater containing various concentrations of dissolved oxygen at 5°C. The period over that the initial ATP level was maintained decreased with a decrease in oxygen concentration. The K‐value, an index of freshness, rose markedly after ATP levels and energy charge decreased. Muscle contraction occurred after 4 to 5 d in 1.0 m M oxygen or after 3 d in 0.07 m M oxygen. Sodium azide and 2,4‐dinitrophenol accelerated the decrease in ATP, even in oxygenated seawater. These results suggest that enough oxygen to support aerobic respiration is required to preserve adductor muscles in a vital state for a relatively long period.