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Changes in content of polyamines in scallop adductor muscle during storage.
Author(s) : YAMANAKA H., KAWASHIMA K., MACKIE I. M.
Summary
The changes in polyamines and free amino acids were followed in the adductor muscle of British scallop (Pecten maximus) and Japanese scallop (Patinopecten yessoensis) during storage. Polyamines and free amino acids were determined by high performance liquid chromatograph. In the adductor muscle of British scallop, agmatine was detected in large amounts, and cadaverine, putrescine and tyramine were produced in small amounts during storage at 0 and 10 deg C. British and Japanese scallops are compared. Results are given.
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Details
- Original title: Changes in content of polyamines in scallop adductor muscle during storage.
- Record ID : 1996-1067
- Languages: English
- Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
- Publication date: 1995/08/20
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Fish and fish product
- Keywords: Muscle; Japan; Amine; Cold storage; Scallop; Shellfish
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