Effect of seasonality and storage temperature on rigor mortis in the adductor muscle of lion's paw scallop Nodipecten subnodosus

Jiménez-Ruíz, Edgar Iván; Ocaño‐Higuera, Víctor Manuel; Maeda‐Martínez, Alfonso N.; Varela-Romero, Alejandro; Márquez‐Ríos, Enrique; Muhlia‐Almazán, Adriana; Castillo-Yáñez, Francisco Javier

doi:10.1016/j.aquaculture.2013.01.006

Cited by 14 publications

(11 citation statements)

References 24 publications

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“…The results of the rigor evaluation demonstrated that these abalones were in a pre‐rigor state until 12 h postshucking, at which point an increase in force was required to compress the abalone muscle. The time to rigor onset for the farm‐raised red abalone meat was very similar to values reported for the lion's paw scallop, which went into rigor between 8 h at 0 °C and 16 h at 5 °C (Jiménez‐Ruiz and others ). Compression force was highest between 16 and 20 h postshucking, with an average compression force of 36.2 N compared to the average pre‐rigor compression force of 10.6 N. Rigor resolution was achieved by 26 h, with an average final compression force of 8.7 N. The onset of rigor occurs as adenosine triphosphate (ATP) levels become depleted, with correlations between fast onset and low initial glycogen levels due to starvation or preslaughter stress having been reported for salmon muscle (Mørkøre and others ).…”

Section: Resultssupporting

confidence: 78%

“…The effect of rigor status during processing on seafood quality has been infrequently discussed except as it pertains to gaping in fish such as cod and salmon (Lauritzsen and others ; Esaiassen and others ; Larsen and others ). Evaluations of rigor status during processing of shellfish such as lobster and scallop are very limited (Gornik and others ; Jiménez‐Ruiz and others ), and have not been reported for abalone, which are usually processed pre‐rigor. The objectives of this study were to assess the effects of abalone rigor status during HPP, and the effects of different HPP parameters (pressure and time), on the color, texture, and ultrastructure of abalone adductor and foot meat.…”

Section: Introductionmentioning

confidence: 99%

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Effects of Rigor Status during High‐Pressure Processing on the Physical Qualities of Farm‐Raised Abalone (Haliotis rufescens)

Hughes

Greenberg

Yang

et al. 2014

Journal of Food Science

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High-pressure processing (HPP) is used to increase meat safety and shelf-life, with conflicting quality effects depending on rigor status during HPP. In the seafood industry, HPP is used to shuck and pasteurize oysters, but its use on abalones has only been minimally evaluated and the effect of rigor status during HPP on abalone quality has not been reported. Farm-raised abalones (Haliotis rufescens) were divided into 12 HPP treatments and 1 unprocessed control treatment. Treatments were processed pre-rigor or post-rigor at 2 pressures (100 and 300 MPa) and 3 processing times (1, 3, and 5 min). The control was analyzed post-rigor. Uniform plugs were cut from adductor and foot meat for texture profile analysis, shear force, and color analysis. Subsamples were used for scanning electron microscopy of muscle ultrastructure. Texture profile analysis revealed that post-rigor processed abalone was significantly (P < 0.05) less firm and chewy than pre-rigor processed irrespective of muscle type, processing time, or pressure. L values increased with pressure to 68.9 at 300 MPa for pre-rigor processed foot, 73.8 for post-rigor processed foot, 90.9 for pre-rigor processed adductor, and 89.0 for post-rigor processed adductor. Scanning electron microscopy images showed fraying of collagen fibers in processed adductor, but did not show pressure-induced compaction of the foot myofibrils. Post-rigor processed abalone meat was more tender than pre-rigor processed meat, and post-rigor processed foot meat was lighter in color than pre-rigor processed foot meat, suggesting that waiting for rigor to resolve prior to processing abalones may improve consumer perceptions of quality and market value.

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Section: Resultssupporting

confidence: 78%

Section: Introductionmentioning

confidence: 99%

Effects of Rigor Status during High‐Pressure Processing on the Physical Qualities of Farm‐Raised Abalone (Haliotis rufescens)

Hughes

Greenberg

Yang

et al. 2014

Journal of Food Science

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“…The occurrence of R. mortis was consistent with the observations that oysters were dead or close to death at the end of storage. Rigor mortis is one of the most important post‐mortem phases and caused by a decrease in energy levels of the major metabolite, ATP, leading to muscle changes from a relaxed to a rigid and inflexible state (Jiménez‐Ruiz, Ocaño‐Higuera, Maeda‐Martínez, Varela‐Romero, Márquez‐Ríos, Muhlia‐Almazán & Castillo‐Yáñez ). It is known that this phase can extend from hours to days.…”

Section: Resultsmentioning

confidence: 99%

Quantitative quality evaluation of Eastern oyster (Crassostrea virginica) cultured by two different methods

2016

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In order to evaluate the quality of oysters and whether a production method affects quality or not, a set of objective quantitative quality measures was developed. Eastern oysters (Crassostrea virginica) were cultured using two different treatments (never desiccated or desiccated daily with tidal exposure) and the meats were tested by textural, physico-chemical and chemical analyses over a 25-day cold storage period. Texture analyses parameters (cutting force and chewiness on oyster adductor muscles) were strongly correlated with storage time before the death of oysters and could be used as a quality indicator for oyster. Total volatile basic nitrogen (TVBN) could be used as freshness indicator for raw Eastern oysters, with the acceptability of 11 mg/100 g. Models for evaluating the quality of oysters were established that reflect the impact of a biofouling treatment on oyster's shelf life and texture attributes. The methods and quality indicators developed in this study were effective in evaluating the quality and freshness of Eastern oysters objectively, and could serve as routine quality check of oyster meat for the industry.

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“…The rapid degradation of ATP in ounder llets during storage might be caused by the activation of ATP enzymes. 31 The results of this study suggested that CA and/or UP treatment could affect the activity of ATP enzyme. Tariq et al 32 reported that CA could inhibit ATPase enzymes and destroy the outer cell membrane.…”

Section: Atp-related Compounds Analysismentioning

confidence: 67%

Effects of cinnamaldehyde combined with ultrahigh pressure treatment on the flavor of refrigeratedParalichthys olivaceusfillets

Yin

Zhao

et al. 2020

RSC Adv.

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Effect of seasonality and storage temperature on rigor mortis in the adductor muscle of lion's paw scallop Nodipecten subnodosus

Cited by 14 publications

References 24 publications

Effects of Rigor Status during High‐Pressure Processing on the Physical Qualities of Farm‐Raised Abalone (Haliotis rufescens)

Effects of Rigor Status during High‐Pressure Processing on the Physical Qualities of Farm‐Raised Abalone (Haliotis rufescens)

Quantitative quality evaluation of Eastern oyster (Crassostrea virginica) cultured by two different methods

Effects of cinnamaldehyde combined with ultrahigh pressure treatment on the flavor of refrigeratedParalichthys olivaceusfillets

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