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Thursday, November 26, 2020 | History

2 edition of study on biochemical changes in the adductor muscle of scallop (Placopecten magelanicus) on icing at 0° ℓ°° found in the catalog.

study on biochemical changes in the adductor muscle of scallop (Placopecten magelanicus) on icing at 0° ℓ°°

Somsee Punjamapirom

study on biochemical changes in the adductor muscle of scallop (Placopecten magelanicus) on icing at 0° ℓ°°

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Published in [Toronto] .
Written in English

    Subjects:
  • Scallops,
  • Food spoilage

  • Edition Notes

    ContributionsToronto, Ont. University.
    Classifications
    LC ClassificationsLE3 T525 MA 1962 P85
    The Physical Object
    Pagination38 leaves.
    Number of Pages38
    ID Numbers
    Open LibraryOL14744825M

    In this study, we isolated a cDNA encoding the motor domain of myosin from the mantle tissue of scallop (Patinopecten yessoensis), and determined its nucleotide sequence. Sequence analysis revealed that mantle myosin exhibited 65% identity with Drosophila non muscle myosin, 60% with chicken gizzard smooth muscle myosin, and 44% with scallop. Postmortem biochemical properties (pH, salt solubility, Ca²⁺-ATPase activity, ATP-related compounds) and microstructural changes in the striated adductor muscle of pre-rigor frozen Japanese scallops (Patinopecten yessoensis) were studied after thawing and during storage at 4℃. adductor muscle (March-Aprilsamples), analyses ofthesmallercatch component was discontinued. 'Referenceto trade namesdoes not imply endorsementby the National Marine Fisheries Service. NOAA. Standard Scallop In order to account for the influences ofanimal size on seasonal body changes, body component dry weights, and biochemical constituents were.


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study on biochemical changes in the adductor muscle of scallop (Placopecten magelanicus) on icing at 0° ℓ°° by Somsee Punjamapirom Download PDF EPUB FB2

Scallop aquaculture owes its commercial success to a global appreciation of the gastronomic delights of scallop striated adductor muscle. Early physiologists were also impressed by the high muscle. Therefore, in this study, four different thawing methods were compared to explore the quality of adductor muscle by comparing the changes in the biochemical properties including pH, ATP-related compounds and the microstructure of scallop adductor muscles after Cited by: 1.

Seasonal changes in the energetic status of the adductor muscle are primarily due to changes in the levels of glycogen (Brokordt and Guderley, a), but may also involve changes in the.

Oxidative stress-induced textural and biochemical changes of scallop Patinopecten yessoensis adductor muscle under heat treatment Xiufang Dong, Hui Fu, Dingding Feng, Baoyu He, Di Jiang, Lei Qin, and Hang Qi School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, P.

China Cited by: 1. Postmortem biochemical, chemical, and physical changes of the adductor muscle of Pacific lions-paw scallop were studied during a day storage period at 0 °C (ice). The decline of cellular and especially mitochondrial functions with age is, study on biochemical changes in the adductor muscle of scallop book other causes, held responsible for a decrease in physiological fitness and exercise capacity during lifetime.

We investigated size- and age-related changes in the physiology of exercising specimens of the short lived swimming scallop Aequipecten opercularis (maximum life span 8 to 10 years) from the Isle of Man. Abstract Scallop aquaculture owes its commercial success to a global appreciation of the gastronomic delights of scallop striated adductor muscle.

Early physiologists were also impressed by the high muscle to body weight ratio, the apparent purity of the fibres and the clarity of function of the two main adductor muscles. Textural and biochemical changes of scallop Patinopecten yessoensis adductor muscle during low-temperature long-time (LTLT) processing Abstract In this study, the effects of low-temperature long-time (LTLT) processing on the quality of Patinopecten yessoensis adductor muscle (PYAM) were investigated at 55°C.

The texture of processed PYAM was. A difference UV-absorption spectrum induced by ATP was observed with scallop myosins purified from both striated and smooth adductor muscles.

The difference spectra showed a positive peak at nm with a shoulder around nm, and two small negative troughs around nm. Tryptophanyl movement similar to that in rabbit skeletal myosin is. 1. Introduction. The lion's paw scallop Nodipecten subnodosus constitutes one of the most important fishery resources in Mexico's Baja California Peninsula.

The commercial importance of this scallop rests principally on the size of the organisms (22 cm tall), weight ( g at 5 years' growth), price (US $16/kg in the international market), flavor, and the production of their adductor muscle.

Size- and age-dependent changes in adductor muscle swimming physiology of the scallop Aequipecten opercularis Eva E. Philipp1,*, Maike Schmidt2, Carina Gsottbauer 3, Alexandra M. Sänger and Doris Abele1 1Alfred-Wegener-Institute for Polar and Marine Research, Department of Biosciences, Bremerhaven, Germany.

Biochemical and Biophysical Research Communications. Spectroscopic and ITC study of the conformational change upon Ca 2+-binding in TnC C-lobe and TnI peptide complex from Akazara scallop striated muscle.

which acts as the regulatory component in striated adductor muscle of Akazara scallop, also has a unique feature. This chapter discusses the biochemical and structural aspects of molluscan muscle. The generalization of molluscan muscles is defined from the evidence found in rabbit skeletal muscle.

The biochemistry of molluscan muscle is dominated by the large amount of information obtained from the study of scallop adductor muscles. Postmortem biochemical and textural changes in the Patinopecten yessoensis adductor muscle (PYAM) during iced storage Xin Xiong a, Baoyu He, Di Jiang a, Xiufang Dong, Aeneas Koosisb, Chenxu Yuc, and Hang Qi aSchool of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, P.

China; bDepartment of Animal and Food. indicator that the scallop is dying. Study of effect of antemortem living conditions on biochemical change in adductor muscle Another batch of scallops were adjusted to the initial living conditions and divided into three groups, as mentioned above.

Each group of sample was treated accordingly to the rearing methods. Post-mortem biochemical changes in invertebrates are known to be different from those in vertebrates,) but no detailed information is available.

In the previous report,4) the authors showed that the post-mortem biochemical changes in scallop adductor muscle differed markedly from. The objective of the present study is to assess the effects of a gradual change in water temperature, an acute change in water temperature, and temperature fluctuations on physiological and biochemical responses, and Hsp70 expression in the Yesso scallop.

Results showed that physiological and enzymatic activities, and Hsp70 expression levels of P. yessoensis were clearly affected by acute.

Scallops possess striated and catch adductor muscles, which have different structure and contractile properties. The striated muscle contracts very quickly for swimming, whereas the smooth catch muscle can keep the shells closed for long periods with little expenditure of energy.

In this study, we performed proteomic and transcriptomic analyses of differences between the striated (fast) and. Kawashima K, Yamanaka H () Effects of storage temperatures on the post-mortem biochemical changes in scallop adductor muscle.

Nipp. Suis. Gakk. Kimura M, Narita M, Nomata H, Ushio H, Yamanaka H (). Effects of washing methods on the rigor of scallop adductor muscle.

Nipp. Suis. Gakk. Figure 2 also shows the changes in pH in scallop adductor muscles during storage at ºC. The initial pH in scallop adductor muscles was ± During the first 24 hr of cold storage, the pH value fell sharply ( pH units per hour) and then decreased gradually.

The last pH was ± Research studies have reported the effects of low-temperature sous-vide (LTSV) processing on improving tenderness and succulence of mammalian muscle foods. However, its effects on sea scallop have not been reported. The shucked adductor muscle of wild-caught sea scallop (Placopecten magellanicus) is a high-value seafood recognized for its high quality protein, low calorie content.

colytic enzyme activities in their adductor muscle than larger scallops. This corresponds to the ontogenetic change in sus-ceptibility to predation and in habitat use observed in C.

islandica. *Corresponding author; e-mail: [email protected] Physiological and Biochemical Zoology 79(6)– by The University of. USD/scallop. It is thus necessary to look for and design alternative storage methods during transport and distribution that will assure that the quality and adequacy of the product will be main­ tained until offered to the fi­ nal consumer.

The objective of this study was to evaluate the quality and shelf life of the adductor muscle of whole. Oxidative stress-induced textural and biochemical changes of scallop Patinopecten yessoensis adductor muscle under heat treatment.

International Journal. InChina accounted for 80% of the global scallop and pecten catch, according to a Food and Agriculture Organization (FAO) study.

Cooking. Scallops are popular in both Eastern and Western cooking. They have two types of meat in one shell. The adductor muscle is white and meaty. In the current study, low pH stress resulted in a decrease in glycogen level but an increase in LDH activity in the adductor muscles of scallops. A similar observation has been reported in C.

gigas, where the GLY level in muscle tissue decreased after exposure to low pH seawater. Biochemical components of gonad and adductor muscle for diploid and triploid catarina scallop, Argopecten ventricosus, were evaluated and compared at four periods in 1 year (January, April, June, and October).

Two comparisons were done. Figure 1 shows the changes of ATP and related products in tilapia fish muscle stored 18 days in ice. The mean Total Molar Concentration (TMC) for ATP and derivatives was ± μmol gThis value is lower than that reported by Murata and Sakaguchi () ( μmol g-1) and by Massa et al.

() ( μmol g-1) for yellowtail (Seriola quinqueradiata) and for flounder (Paralichthys. ABSTRACT The biochemical properties of actomyosin and the expressible moisture of frozen stored adductor muscles of scallop (Zygochlamys patagonica) were investigated. After freezing (zero time of storage) both the enzymatic activity and the reduced viscosity of actomyosin remained unchanged with respect to those corresponding to actomyosin from unfrozen muscles.

Both. Modifications in shell structure, mantle, and adductor muscle are considered derived adaptations that allowed scallops to swim. This suggests that morphological properties of the adductor muscle and shell should relate to swimming performance in scallops.

Various morphological characteristics of the shell (mass, aspect ratio, and volume between the valves) and the adductor muscle (size. Therefore, in the present study, the effects of freezing time on the quality of the adductor muscle of scallops were studied with regard to the integrity of muscle structure, myofibrillar protein denaturation, textural and sensory changes.

MATERIALS AND METHODS Scallop meats processing and storage. Effects of light-emitting diodes on thermally-induced oxidative stress in the bay scallop Argopecten irradians. Molluscan Research: Vol.

40, No. 2, pp. The seasonal changes in biochemical composition of somatic tissues of N. subnodosus at this locality indicated a clear nutrient storage and use cycle related to reproductive activity.

However, the biochemical reserves of adductor muscle, digestive. In vivo 31 P‐nuclear magnetic resonance (NMR) spectroscopy was used to measure the levels of ATP, phospho‐ l ‐arginine (PLA), and inorganic phosphate in the adductor muscle of the Antarctic scallop Adamussium colbecki and two temperate species, Aequipecten opercularis and Pecten exercise regimes from light (one to two contractions) to exhausting (failing to respond to.

Evaluation methods to determine adductor muscle and gonad size in the Northern Chilean scallop are generally destructive, but the information is needed for production and research purposes. Classically, the investigation of soft tissue in marine molluscs and especially in marine bivalves relies on destructive methods, because a shell completely.

All scallop adductor muscles in this study had low lipid content, consistent with the observation that the muscle is not a primary storage site for lipid. Protein and glycogen contents of the adductor muscles were consistent with regard to how scallops store energy. Postmortem biochemical and textural changes in the adductor muscle of.

Abstract. The Ca 2+-regulation of scallop striated muscle contraction, a Ca 2+-regulation mechanism that is linked to myosin, was first discovered by A. Szent-Györgyi and his colleagues. 1, 2 In myosin-linked Ca 2+-regulation, the Ca 2+-receptive site is the essential light chain of myosin, and the ATPase of the scallop myofibrils has been found to be desensitized to Ca 2+ by removal of.

Induction of triploidy in aquatic organisms has increased worldwide in the last two decades, mostly because triploids have better growth than diploids. According to a physiological hypothesis, partial or total sterility of triploids allows the accumulation of reserves in muscle and other tissues instead of being transferred to the gonad.

The present study analyzes lipid, protein. In this study, the effects of low-temperature long-time (LTLT) processing on the quality of Patinopecten yessoensis adductor muscle (PYAM) were investigated at 55°C.

The texture of processed PYAM was characterized by textural profile analysis (TPA), and significant increases of cook loss, hardness, and shear force with time during LTLT processing were observed. Outside the U.S. the scallop is often sold whole, and people eat the adductor muscle and roe.

In Japanese cuisine, scallops may be served in soup or prepared as sashimi or sushi. In a sushi bar, hotategai (帆立貝, 海扇) is the traditional scallop on rice. Kaibashira (貝柱) might be scallop, but it can also be the adductor muscle of any.

morphology influences muscle use. The study of simpler locomotor systems could indicate whether body morphology and muscle use change in parallel or whether muscle use can compensate for morphological constraints. Scallop swimming primarily involves one muscle, one ligament and the hinged shells.

This mode of swimming is shared by scallops. The word "scallop" usually evokes a juicy, round adductor muscle—a seafood delicacy. So it isn't widely known that scallops have up to tiny eyes along the .Octopine dehydrogenase (OcDH) from the adductor muscle of the great scallop, Pecten maximus (Linné, ), catalyses the NADH-dependent condensation of l-arginine and pyruvate to d-octopine, NAD+ and water during escape swimming and subsequent recovery.

During exercise, ATP is mainly provided by the transphosphorylation of phospho-l-arginine and to some extent by anaerobic glycolysis.