Agricultural and Biosystems Engineering Publications

Campus Units

Agricultural and Biosystems Engineering, Environmental Science

Document Type

Article

Publication Version

Published Version

Publication Date

6-3-2019

Journal or Book Title

International Journal of Food Properties

Volume

22

Issue

1

First Page

1024

Last Page

1034

Research Focus Area(s)

Biological and Process Engineering and Technology

DOI

10.1080/10942912.2019.1625367

Abstract

Postmortem characteristics of Patinopecten yessoensis adductor muscle (PYAM) were evaluated by biochemical, chemical and textural changes during iced storage for 14 days. Triphosphate (ATP) and its breakdown products, K-value, total volatile basic nitrogen (TVB-N), pH, water-holding capacity (WHC), color, texture, protein degradation and cathepsin activities were monitored. K-value increased linearly from 5.9 ± 0.9% at day 0 to 28.1 ± 2.4% at day 2 and 70.2 ± 1.8% at day 12. Spoilage indicator TVB-N (mg/100 g) increased from 10.0 ± 0.6 to 34.6 ± 3.1 at day 12. Textural parameters (e.g., hardness, chewiness, springiness, adhesiveness, and shear force) followed a declining trend over the storage. The WHC decreased from 85.1 ± 3.1% at day 0 to 70.5 ± 1.8% at day 12. SDS-PAGE result indicated that proteolysis occurred in actin and myosin heavy chain (MHC) at day 14. Both cathepsin B and L increased throughout the iced storage, peaking at 1.47-fold and 1.08-fold, respectively, suggesting that cathepsin B and L played important roles in the deterioration of PYAM quality. The overall results indicated that PYAM was suitable to be consumed raw within the first 2 days, and to be processed in no more than 11 days.

Comments

This article is published by Taylor & Francis as Xiong, Xin, Baoyu He, Di Jiang, Xiufang Dong, Aeneas Koosis, Chenxu Yu, and Hang Qi. "Postmortem biochemical and textural changes in the Patinopecten yessoensis adductor muscle (PYAM) during iced storage." International Journal of Food Properties 22, no. 1 (2019): 1024-1034. DOI: 10.1080/10942912.2019.1625367. Posted with permission.

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Creative Commons License

Creative Commons Attribution 4.0 License
This work is licensed under a Creative Commons Attribution 4.0 License.

Copyright Owner

Xin Xiong, Baoyu He, Di Jiang, Xiufang Dong, Aeneas Koosis, Chenxu Yu, and Hang Qi

Language

en

File Format

application/pdf

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