Effects of Freezing and Thawing on Post-mortem Biochemical Changes in Scallop Adductor Muscle
-
- Kawashima Kaoru
- Food Science Laboratory, Faculty of Education, Saitama University
-
- Yamanaka Hideaki
- Department of Food Science and Technology, Tokyo University of Fisheries
書誌事項
- タイトル別名
-
- Effect of Freezing and Thawing on Post-mortem Biochemical Changes in Scallop Adductor Muscle
- Effects of Freezing and Thawing on Post
この論文をさがす
抄録
Effects of freezing, frozen storage, thawing, and cold storage after thawing onpost-mortembiochemical changes in scallop adductor muscle were studied. Freezing and frozen storage at -70°C did not affect the post-mortem biochemical changes in scallop adductor muscle.<br> The profile of ATP and its related compounds drastically changed by the thawing procedure: ATP entirely decomposed and AMP accumulated. These changes in the scallop adductor muscle by rapid thawing were smaller than those by slow thawing. The content of octopine increased during thawing, but that of D-lactic acid was unchanged.<br> During cold storage, the changes in the content ofATP and its related compounds, arginine, octo-pine, and D-lactic acid in thawed muscle were more remarkable than those in unfrozen muscle. AMP was rapidly converted into inosine (HxR) and hypoxhantine (Hx), and the amounts of HxR and Hx exceeded 65% of the total amount of ATP and its related compounds during cold storage after thawing. The degree of accumulation of octopine and D-lactic acid in thawed muscle during cold storage wasmuch larger than in unfrozen muscle. This suggested that activation of glycolysis was induced by the thawing procedure.
収録刊行物
-
- Fisheries science
-
Fisheries science 61 (4), 691-695, 1995
公益社団法人 日本水産学会
- Tweet
詳細情報 詳細情報について
-
- CRID
- 1390282679406782336
-
- NII論文ID
- 130003902760
- 10004863155
-
- NII書誌ID
- AA10993718
-
- NDL書誌ID
- 3641324
-
- ISSN
- 09199268
-
- 本文言語コード
- en
-
- データソース種別
-
- JaLC
- NDL
- Crossref
- CiNii Articles
-
- 抄録ライセンスフラグ
- 使用不可