POSTMORTEM BIOCHEMICAL AND TEXTURAL CHANGES IN THE ADDUCTOR MUSCLE OF CATARINA SCALLOP STORED AT 0C

• Published in: Journal of food biochemistry Vol. 30; no. 4; pp. 373 - 389
• Main Authors: OCAÑO-HIGUERA, VÍCTOR M., MAEDA-MARTÍNEZ, ALFONSO N., LUGO-SÁNCHEZ, MARÍA E., PACHECO-AGUILAR, RAMÓN
• Format: Journal Article
• Language: English
• Published: Malden, USA Blackwell Publishing Inc 01.08.2006; Blackwell
• Subjects: Biological and medical sciences; Fish and seafood industries; Food industries; Fundamental and applied biological sciences. Psychology; Edible mollusc; Shellfish; Bivalvia; Postmortem; Adductor muscle; Invertebrata; Mollusca; Scallop; Texture

ABSTRACT 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 capaci...