Extractive components of the adductor muscle of Japanese baking scallop and changes during refrigerated storage

Journal of Food Science

Volumn 63, Issue 5, 1998, Pages 772-776

  Wongso, Suwidji ^a   Yamanaka, Hideaki ^a  

^a JAPAN SCIENCE AND TECHNOLOGY AGENCY   (Japan)

Author keywords

Extractive component; Freshness index; Glycolytic metabolites; Scallop; Storage

Indexed keywords

PECTEN ALBICANS;

EID: 0031731061     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1998.tb17897.x     Document Type: Article

References (51)

1. Bergmeyer, H.U. and Michal, G. 1974. D-Glucose-1-Phosphate. In Methods of Enzymatic Analysis, 2nd ed., H.U. Bergmeyer (Ed.), p. 1233-1237. Academic Press, New York.
2. Czock, R. and Lamprecht, W. 1974. Pyruvate, phosphoenolpyruvate, and D-glycerate-2-phosphate. In Methods of Enzymatic Analysis, 2nd ed., H.U. Bergmeyer (Ed.), p. 1446-1451. Academic Press, New York.
3. Dall, W. 1971. The role of homarine in decapod crustacea. Comp. Biochem. Physiol. 39B: 31-44.
4. De Zwaan, A., Thompson, R.J., and Livingstone, D.R. 1980. Physiological and biochemical aspects of the valve snap and valve closure responses in the giant scallop Placopecten magellanicus. J. Comp. Physiol. 137B: 105-114.
5. De Zwaan, A. and Wijsman. 1976. Anaerobic metabolism in bivalvia, characteristics of anaerobic metabolism. Comp. Biochem. Physiol., 54B: 313-324.
6. Enomoto, T. 1994. Flavor of scallop. Kagaku to Seibutsu 33: 765-766 (In Japanese).
7. Fujiwara, M. and Ishida, Y. 1983. Amino acid analysis using linear gradient elution method. Shimadzu Rev. 40: 217-224.
8. Gäde, G. and Grieshaber, M. 1986. Pyruvate reductases catalyze the formation of lactate and opines in anaerobic invertebrates. Comp. Biochem. Physiol. 83B: 255-272.
9. Grieshaber, M. and Gäde, G. 1977. Energy supply and formation of octopine in the adductor muscle of the scallop, Pecten Jacobaeus (Lamarck). Comp. Biochem. Physiol. 58B: 249-252.
10. Hall, E.R. and Gurin, S. 1975. Homarine metabolism in Penaeus duorarum. J. Biol. Chem. 250: 6943-6946.
11. Hiltz, D.F. 1970. Occurrence of trigonelline (N-methyl nicotinic acid) in the adductor muscle of lamellibranch, the sea scallop (Placopecten magellanicus). J. Fish. Res. Bd. Can. 27: 604-606.
12. Hiltz, D.F. 1971. Octopine in post-mortem adductor muscle of the sea scallop, Placopecten magellanicus. J. Fish. Res. Bd. Can. 28: 869-874
13. Hiltz, D.F. and Dyer, W.J. 1970. Principal acid-soluble nucleotides in adductor muscle of scallop (Placopecten magellanicus) and their degradation during post-mortem storage in ice. J. Fish. Res. Bd. Can. 27: 83-92.
14. Hirano, T. 1988. Betaines. Ch. 6 in Extractive Components of Fish and Shellfish, M. Sakaguchi (Ed.), p. 79-89. Koseisyakoseikaku Pub., Tokyo.
15. Iwamoto, M. and Yamanaka, H. 1986. Remarkable differences in rigor mortis between wild and cultured specimens of red sea bream Pagrus major. Nippon Suisan Gakkaishi 52: 275-279.
16. Iwamoto, M., Yamanaka, H., Watabe, S., and Hashimoto, K. 1987. Effect of storage temperature on rigor-mortis and ATP degradation in plaice Paralichthys olivaceus muscles. J. Food. Sci. 52: 1514-1517.
17. Iwamoto, M., Yamanaka, H., Watabe, S., and Hashimoto, K. 1991. Changes in ATP and related breakdown compounds in the adductor muscle of "itayagai" scallop Pecten albicans during storage at various temperatures. Nippon Suisan Gakkaishi 57: 153-156.
18. Jacober, L.F. and Rand, A.C. 1982. Biochemical evaluation of seafood. Ch. 16 in Chemistry and Biochemistry of Marine Food Product, R.E. Martin, G.J. Flick, C.E. Hebard, and D.R. Ward (Ed.), p. 367-404. Avi Pub. Co., CT.
19. Jones, N.R. 1967. Fish flavors. Ch. 12 in The Chemistry and Physiology of Flavors, H.W. Schultz (Ed.), p. 267-295. Avi Pub., Inc., Westport, CT.
20. Kato, H., Rhue, M.R., and Nishimura, T. 1989, Role of free amino acids and peptides in food taste. Ch. 13 in Flavor Chemistry; Trends and Developments, R. Teranishi (Ed.), p. 158-174. American Chemistry Society, Washington, DC.
21. Kawashima, K. and Yamanaka, H. 1992. Effects of storage temperatures on the post-mortem biochemical changes in scallop adductor muscle. Nippon Suisan Gakkaishi 58: 2175-2180.
22. Kawashima, K and Yamanaka, H. 1994. Effects of chloramphenicol on post-mortem biochemical changes in scallop adductor muscle. Fisheries Sci. 60: 461-465.
23. Kawashima, K. and Yamanaka, H. 1995. Effects of cold storage, freezing and thawing on browning of cooked scallop adductor muscle. Fisheries Sci. 61: 1031-1034.
24. Kawashima, K. and Yamanaka, H. 1996. Free amino acids responsible for the browning of cooked scallop adductor muscle. Fisheries Sci. 62: 293-296 .
25. Keppler, D. and Decker, K.1974. Glycogen determination with amyloglucosidase. In Methods of Enzymatic Analysis, 2nd ed., H.U. Bergmeyer (Ed.), p. 1127-1131. Academic Press, New York.
26. Konosu, S. 1973. Tastes of fish and shellfish with special reference to taste-producing substances. J. Jpn. Soc. Food. Sci. Technol. 20: 432-439.
27. Konosu, S. and Watanabe, K. 1987. Search for the secret of seafood's taste. Ch. 6 in Rediscovery of Umami Taste, Y. Kawamura and S. Kimura (Ed.), p. 138-171. Hoshieiyou Daigaku Pub. Co., Tokyo (In Japanese).
28. Konosu, S., Watanabe, K., Koriyama, T., Shirai, T, and Yamaguchi, K. 1988. Extractive components of its taste-active components by omission test. J. Jpn. Soc. Food Sci. Technol. 35: 252-258.
29. Konosu, S. and Yamaguchi, K. 1982. The flavor components in fish and shellfish. Ch. 17 in Chemistry and Biochemistry of Marine Food Product, R.E. Martin, G.J. Flick, C.E. Hebard, and D.R. Ward (Ed.), p. 367-404. Avi Pub. Co., Westport, CT.
30. Long, G.L. 1976. The stereospecific distribution and evolutionary significance of invertebrate lactate dehydrogenase. Comp. Biochem. Physiol. 55B: 77-83.
31. Mackie, I.M., Pirie, L., Ritchie, A.H., and Yamanaka, H. 1997. The formation of non-volatile amines in relation to concentrations of free basic amino acids during postmortem storage of the muscle of scallop (Pecten maximus), herring (Clupea harengus) and mackerel (Scomber scombrus). Food Chem. 60: 291-295.
32. Matsumoto, M. and Yamanaka, H. 1990a. Post-mortem biochemical changes in the muscle of kuruma prawn during storage and evaluation of the freshness. Nippon Suisan Gakkaishi 56: 1145-1149.
33. Matsumoto, M. and Yamanaka, H. 1990b. Changes in contents of glycolytic metabolites and free amino acids in the muscle of kuruma prawn during storage. Nippon Suisan Gakkaishi 56: 1515-1520.
34. Michal, G. and Lang, G. 1974. L-(-)-Glycerol-3-phosphate. In Methods of Enzymatic Analysis, 2nd ed., H.U. Bergmeyer (Ed.), p. 1415-1418. Academic Press, New York.
35. Nagayama, F. and Kimura, S. 1979. Glucose 6-phosphate content in the meat of boil-shucked scallop and browning of the canned product. J. Tokyo Univ. Fish. 65: 209-213.
36. Netherton III, J.C. and Gurin, S. 1982. Biosynthesis and physiological role of homarine in marine shrimp. J. Biol. Chem. 257: 11971-11975.
37. Nishita, K., Arai, K., and Saito, T. 1965. Occurrence of homarine in the muscles of some marine invertebrates. Bull. Fac. Fish. Hokkaido Univ. 16: 114-119.
38. Noll, F. 1984. L-(+)-lactate and D-(-)-lactate. In Methods of Enzymatic Analysis, 3rd ed., H.U. Bergmeyer (Ed.), p. 582-592. Verlag Chemie, Weinheim.
39. Okutani, T., Tagawa, M., and Horikawa, H. (Ed.). 1989. Bivalves from Continental Shelf and Slope around Japan. Tosho Printing Co., Tokyo.
40. Racker, E. 1963. D-Fructose-1,6-diphosphate determination with fructose-1,6-diphosphatase. In Methods of Enzymatic Analysis, 1st ed., H.U. Bergmeyer (Ed.), p. 160-163. Academic Press, New York.
41. Saito, T., Arai, K., and Matsuyoshi, M. 1959. A new method for estimating the freshness of fish. Nippon Suisan Gakkaishi 24: 749-750.
42. Shumway, S.E. and Gabbott, P.A. 1977. The effect of fluctuating salinity on the concentrations of free amino acids and ninhydrin-positive substances in the adductor muscles of eight species of bivalve mollusks. J. Exp. Mar. Biol. Ecol. 29: 131-150.
43. Takagi, M., Iida, A., Murayama, H., and Soma, S. 1970. The formation of unvolatile amines during loss of freshness and putrefaction in various species of shellfish muscle. Bull. Fac. Fish. Hokkaido Univ. 21: 133-143.
44. Tsai, C.H., Kong, M.S., and Pan, B.S. 1991. Water activities and temperature effects on nonenzymic browning of amino acids in dried squid and simulated model system. J. Food Sci. 56: 665-677.
45. 2+ uptake by sarcoplasmic reticulum. J. Food. Sci. 54: 1107-1115.
46. Watanabe, H., Yamanaka, H., and Yamakawa, H. 1992. Post-mortem biochemical changes in the muscle of disk abalone during storage. Nippon Suisan Gakkaishi 58: 2081-2088.
47. Wongso, S. and Yamanaka, H. 1996. Changes in content of extractive components in the adductor muscle of noble scallop during storage. Fisheries Sci. 62: 815-820.
48. Wongso, S., Ushio, H., Oshima, T, and Yamanaka, H. 1998. Changes in content of octopine, acidic opines, related amino acids and phosphoarginine in the adductor muscle of three species of scallop during storage. J. Food Biochem. 22: 65-81.
49. Yamaguchi, K. and Watanabe, K. 1988. Flavor components of fish and shellfish. Ch. 8 in Extractive Components of Fish and Shellfish, M. Sakaguchi (Ed.), p. 104-115. Koseisyakoseikaku Pub., Tokyo.
50. Yamanaka, H. 1989. Changes in polyamines and amino acids in scallop adductor muscle during storage. J. Food Sci. 54: 1133-1135.
51. Yokohama, Y., Sakaguchi, M., Kawai, F., and Kanamori M. 1994. Chemical Indices for assessing freshness of shellfish during storage. Fisheries Sci. 60: 329-333.