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 parameters significantly decreased (P 0.01) were observed in the relative percentages of myosin, actin, and in the myosin/actin ratio up to 4 months of storage. Thereafter myosin significantly decreased (P < 0.01) up to the end of storage. The decrease in the biochemical properties of actomyosin was accompanied by a loss in the water holding capacity of the muscles.
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