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

• 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
• ISSN: 1094-2912; 1532-2386

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.