Postmortem biochemical and textural changes in the Patinopecten yessoensis adductor muscle (PYAM) during iced storage

Date
2019-06-03
Authors
Xiong, Xin
He, Baoyu
Jiang, Di
Dong, Xiufang
Koosis, Aeneas
Yu, Chenxu
Qi, Hang
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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.

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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.

Keywords
Patinopecten yessoensis adductor muscle (PYAM), K-value, nitrogen of total volatile bases (TVB-N), texture, protein degradation, cathepsin activity
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