Premium
POSTMORTEM BIOCHEMICAL AND TEXTURAL CHANGES IN THE ADDUCTOR MUSCLE OF CATARINA SCALLOP STORED AT 0C
Author(s) -
OCAÑOHIGUERA VÍCTOR M.,
MAEDAMARTÍNEZ ALFONSO N.,
LUGOSÁNCHEZ MARÍA E.,
PACHECOAGUILAR RAMÓN
Publication year - 2006
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.2006.00071.x
Subject(s) - scallop , trimethylamine , adductor muscles , food spoilage , water holding capacity , food science , chemistry , nitrogen , texture (cosmology) , zoology , fishery , anatomy , biology , biochemistry , bacteria , genetics , organic chemistry , artificial intelligence , computer science , image (mathematics)
Postmortem characteristics of the adductor muscle of the Catarina scallop were evaluated for biochemical, chemical and textural changes during a 15‐day storage period in ice (0C). K‐value, pH, nitrogen of trimethylamine (TMA‐N), nitrogen of total volatile bases (TVB‐N), water‐holding capacity (WHC), color and texture changes were monitored. K value increased linearly from an initial value of 20.5 to 68.5% at day 15. Spoilage indicators TVB‐N and TMA‐N (mg/100 g) increased from 13.5 and 2.6 to 21.4 and 3.4, respectively. However, they remained below critical limits, suggesting low microbial activity. In contrast, texture, pH, WHC, and color were not affected. Overall results indicated that the quality of iced Catarina scallop adductor muscle packed in ice was maintained over a period of 15 days.