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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/43361

Title: Changes in Extractive Components in the Edible Meat of Hard Clam Meretrix lusoria during Storage at Different Temperatures
Authors: Tze-Kuei Chiou
Jen-Fuei Lin
Chyuan-Yuan Shiau
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: Meretrix lusoria;ATP-related compounds;free amino acids;succinic acid;glycogen;storage temperature
Date: 1998
Issue Date: 2017-07-11T07:41:32Z
Publisher: Fisheries science
Abstract: Abstract:The changes in extractive components and glycogen in hard clam meat during storage at 0, 5, 10, 20 and 30°C were investigated. The initial levels of ATP-related compounds, glycogen, succinic acid and free amino acids in hard clam were 3.34±0.19μmol/g, 1201±52mg/100g, 9.44±2.55μmol/g, and 1226±106mg/100g, respectively. ATP in all samples decreased markedly during storage, while the accumulation of ADP, AMP, inosine, and hypoxanthine varied depending on the 5 storage temperatures. The decrease in glycogen was common for all the samples. In contrast, succinic acid increased with time of storage, and the increase rate was faster for the samples stored at 5 and 10°C. The changes in levels of free amino acids in hard clam during storage at different temperatures were inconsistent. The samples stored at 5 and 10°C showed a relatively high increase in the amounts of free amino acids, particularly in alanine, taurine, and arginine. The enrichment of free amino acids and succinic acid might potentially improve the flavor quality of hard clam stored at 5 and 10°C.
Relation: 64(1), pp.115-120
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/43361
Appears in Collections:[食品科學系] 期刊論文

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