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Extractive components of the adductor muscle of Japanese baking scallop and changes during refrigerated storage.

Author(s) : WONGSO S., YAMANAKA H.

Type of article: Article

Summary

The changes in concentration of adenosine triphosphate and related compounds were examined as well as free amino acids, organic acids, betaines, glycogen and glycolytic metabolites in Japanese baking scallops (Pecten albicans) during storage at 0 and 5 deg C.

Details

  • Original title: Extractive components of the adductor muscle of Japanese baking scallop and changes during refrigerated storage.
  • Record ID : 1999-2380
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 63 - n. 5
  • Publication date: 1998/09
  • Document available for consultation in the library of the IIR headquarters only.

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