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

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

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),...

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Bibliographic Details
Main Authors: Xin Xiong, Baoyu He, Di Jiang, Xiufang Dong, Aeneas Koosis, Chenxu Yu, Hang Qi
Format: Article
Language:English
Published: Taylor & Francis Group 2019-01-01
Series:International Journal of Food Properties
Subjects:
patinopecten yessoensis adductor muscle (pyam)
k-value
nitrogen of total volatile bases (tvb-n)
texture
protein degradation
cathepsin activity
Online Access:http://dx.doi.org/10.1080/10942912.2019.1625367

Internet

http://dx.doi.org/10.1080/10942912.2019.1625367

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