Changes in Polyamines and Amino Acids in Scallop Adductor Muscle during Storage

Abstract

Changes in polyamines and amino acids were followed in scallop adductor muscle during storage at 5°C and 15°C. Agmatine, putrescine and cadaverine increased markedly as decomposition progressed. Arginine decreased noticeably during storage and was partly converted into ornithine and agmatine. Putrescine and ornithine were detected at levels of 0.5 to 0.7 mg/lOOg and 3.2 to 4.6 mg/lOOg, respectively, in the initial stage of decomposition and exceeded 2.2 and 15.0 mg/ lOOg, respectively, at the advanced stage of decomposition regardless of the storage temperature. Putrescine and ornithine appeared to be useful as potential indicators for freshness of scallop adductor muscle.

Extractive Components of the Adductor Muscle of Japanese Baking Scallop and Changes During Refrigerated Storage

“…Contrary to noble scallops, Glu decreased considerably in Japanese baking scallops during storage. Ornithine (Orn) is considered useful as a freshness index in Yesso scallops (Yamanaka, 1989). However, Orn was not detected in our study, indicating that a good freshness index for one species does not necessarily hold good for closely related species.…”

Effect of CO2 dissolution on the shelf life of ready-to-eat Octopus vulgaris

“…Nevertheless lack of correspondence with sensory changes prevents its use in our study as a quality index. Yamanaka (1989) also further reports AGM as the predominant amine in scallops chilled stored at 5°C for 72 h (6.9 mg/kg), which points as resulting from the decrease in arginine with partial conversion into ornithine and AGM. Arginine has been shown to be extremely abundant in the free state in the muscle of squid (Suyama & Kobayashi, 1980) and to be converted to the corresponding non-volatile amine AGM, by the decarboxylation of bacterial enzymes with the deterioration of squid freshness.…”

Relation Between the Free Amino Acids, Anserine and the Total Volatile Basic Nitrogen Produced in Muscle of Hake (Merluccius Merluccius, L.) During Iced Storage

“…Peptides. The sample was prepared in accordance with the technique described by Yamanaka (1989). The free amino acids were determined by high-performance liquid chromatography (HPLC) with a postcolumn system using a chromatographic column of lithium cationic exchange and o-phthalaldehyde (OPA) as derivatizing reagent to form fluorescent derivatives with free amino acids (Ruiz-Capillas and Moral 2001).…”

“…1990). These amino acid degradation products are usually used as control indices for chilled fish (Yamanaka 1989;Connell and Howgate 1986). Yet in spite of the importance of FAAs in fish muscle during ice storage, hardly any studies have been found in the literature where FAAs and dipeptides are considered as possible quality indices in fish, or where these compounds have been related to quality indices traditionally used in fish stored in ice.…”