Scallop Muscle Research Articles

Behavioral Characteristics and Related Physiological and Ecological Indexes of Cultured Scallops (Mizuhopecten yessoensis) in Response to Predation by the Crab Charybdis japonica

To investigate the effects of predation by the paddle crab Charybdis japonica on the culture and survival of scallops (Mizuhopecten yessoensis) during bottom culture, we investigated the behavioral characteristics of three sizes (small, medium, and large) of scallops in response to exposure to crabs. We found that scallops escaped from crab predation by continuous shell closure or movement. Shell closure force increased with scallop size, and scallops of the same size that were stimulated by the presence of crabs closed their shell more frequently than control scallops. We also measured the activities of superoxide dismutase, catalase, arginine kinase, and octopine dehydrogenase in the gill, adductor muscle, and mantle of scallops before and after exposure to predation. Tissues that showed significant differences between control and test specimens were selected for deep sequencing of the transcriptome to identify and validate the key genes that were sensitive to predation. We found that when M. yessoensis is stimulated by the presence of predators, its behavioral characteristics and related physiological and ecological indexes undergo significant changes. The results are relevant for developing specifications for M. yessoensis seedling casting during bottom culture.

Antioxidant Complex of the Black Sea Bivalve <i>Flexopecten glaber ponticus</i> (Bucquoy, Dautzenberg et Dollfus, 1889) in Natural Habitat

The antioxidant (AO) defense complex in tissues of the scallop Flexopecten glaber ponticus (Bucquoy, Dautzenberg et Dollfus, 1889) from a natural habitat in the Black Sea was studied for the first time. The results indicated a pronounced tissue specificity of the scallop AO complex along with close levels of TBA-reactive substances in all the studied organs. In the gills of the scallop, the activity of glutathione reductase (GR), superoxide dismutase (SOD), and catalase was higher compared to the hepatopancreas. The activity of glutathione peroxidase (GP), GR, and catalase in the gills was higher than in the muscle. The reduced glutathione (GSH) reserve in the gills was lower than in the hepatopancreas. This indicated that both the glutathione system and the key antioxidant enzymes, SOD and catalase, significantly contributed to the antioxidant defense of the scallop gills. In the hepatopancreas, the level of glutathione was the highest and the activity of GP was high and similar to that in the gills. This reflects their significant role in the AO defense of this organ. However, the activity of GR, SOD, and catalase in the hepatopancreas was significantly lower than in the gills. The scallop muscle was characterized by the lowest GP activity and a low GSH level, close to that in the gills. The SOD activity in the muscle was comparable to its value in the gills, and the activity of catalase and GR was comparable to the values in the scallop hepatopancreas.

Behavioral characteristics and transcriptome analysis of Mizuhopecten yessoensis in response to Neptunea arthritica cumingii predation during laboratory bottom-sowing culture

In this study, we investigated the effects of predation by the whelk Neptunea arthritica cumingii on the culture and survival of scallops (Mizuhopecten yessoensis) during bottom culture. The behavioral characteristics of three sizes (small, medium, and large) of scallops were assessed in response to exposure to N. cumingii. We also measured the activities of superoxide dismutase, catalase, arginine kinase, and octopine dehydrogenase in the gill, adductor muscle, and mantle tissues of scallops before and after exposure to predation. We found that scallops escaped from N. cumingii predation by continuous shell closure or movement. The shell closure force increased with the scallop size, and scallops of the same size that were stimulated by the presence of N. cumingii closed their shells more frequently than control scallops. The shell closure ability of scallops of all sizes decreased as the duration of the experiment continued. The enzyme activities in the three scallop tissues changed significantly after continuous stimulation, and the trend was particularly obvious for the enzyme activities in the adductor muscles of medium-sized scallops. Transcriptome analysis of the adductor muscles from medium-sized scallops detected 405 differentially expressed genes (172 upregulated and 233 downregulated), where the expression levels of RYK, APC, BAMBI, WNT16, CACYBP, and RUVBL1 changed after stimulation by N. cumingii. The sequencing results were verified by quantitative real-time PCR. We hypothesize these genes may be related to muscle movement and regulation in M. yessoensis after stimulation.

Анатомо-топографические особенности флексоров тазобедренного сустава у шакало-псовой собаки

The article presents the anatomical features of the hip flexor muscles in shalaika, which are absent in the available literature. The points of fixation of the large lumbar, iliac, sartorial and scallop muscles have been established. The material for the research was a sectional material - pelvic limbs (n=9), selected from adult canine hybrids (shalayki), without external signs of pathologies of the musculoskeletal system.It was found that the tensioner of the wide fascia of the thigh has two parts with a versatile direction of bundles of muscle fibers: in the cranial part – from the muckle along the cranial edge of the quadriceps femoris downward, and in the lateral part – from the place of transition of the muckle to the wing (cranial edge), along the middle gluteus muscle in the caudal direction, to the fascial node, on the where the broad fascia proper, the gluteal fascia and the superficial gluteal muscle converge. This circumstance undoubtedly affects the function of this muscle, i.e. together with the flexion of the hip joint, the muscle strains the broad fascia of the thigh itself, interacts in synergy with the gluteal fascia and the kneecap.Fusing the fascia in the distal part with the quadriceps femoris muscle, it creates a pressor effect on this muscle and helps it to unbend the knee joint. It is shown that the tailor's muscle is highly developed and consists of two heads. The cranial head is involved in the flexion of the hip joint, but at the same time in the extension of the knee joint. The caudal head – femoral part is directed along the medial surface of the thigh along the medial condyle of the femur, and the tibial part – along the medial surface of the capsule of the knee joint and the medial condyle of the tibia, which indicates adduction of the hip in the knee joint area and possibly optionally acts as a knee flexor.

Effects of Protein Structure Changes on Texture of Scallop Adductor Muscles under Ultra-High Pressure

In order to investigate the effect of protein structure changes on the texture of scallop adductor muscles under ultra-high pressure, the protein structure, hardness, elasticity, cohesion, and chewing properties of untreated scallops maintained at 200 MPa for 60 s, 120 s, and 180 s were measured and compared. At the same time, sensory indicators were evaluated to verify the effect of ultra-high pressure treatment on the quality of scallop adductor muscles. The results indicated that the mass fraction of the α-helix was decreased by 13.70% and the mass fraction of β–folding was 2.72 times higher in the adductor muscle of scallops compared to the fresh adducts without ultra-high pressure treatment, maintained for 180 s at an ultra-high pressure of 200 MPa. At the same time, the value of I850/I830 of protein tyrosine residues was 1.094, which weakened the water retention ability of the protein, the elasticity of the scallop adduct was reduced from the original 7.16 N to 6.17 N, the cohesion was reduced by 3.76%, and the hardness was increased by 17.45%. This improved the cooking quality of scallops, which was consistent with the sensory evaluation results. Therefore, under ultra-high pressure treatment, changes in the protein structure of the adductor muscle of scallops had a certain impact on their texture, which was able to provide support for in-depth research on the mechanism of ultra-high pressure action.

Myoendocardial formations of the chambers of the heart of the water deer (Hydropotes Inermis) in statistics

This article is a continuation of a series of studies devoted to a fairly new animal species for the Russian Federation – the water deer (Hydropotes inermis argyropus). This representative of the animal world was recorded not so long ago in the expanses of the Far Eastern taiga, but is already listed in the Red Book of Russia. The water deer spreads its habitat from China and Korea, which are traditional for it, and is still not numerous for our country, but it is already becoming an object of illegal extraction for poachers. The Diagnostic Center of the Primorsky State Agricultural Academy receives cadaverous material from a water deer for examination, as part of the investigation and legal proceedings, which also allows to study its morphology. In the process of forensic veterinary examination, standard methods for studying morphometric features of the organism are applied to the material. The organs are measured, photographed with a description of all the noted features. In the process of writing the article, we studied three hearts from animals of both sexes, aged 2-3 years. It was found that the morphometric parameters of the heart within the group varied slightly. The heart is well developed, the index corresponds to a spherical shape. The architectonics of myoendocardial formations is quite stable in its structure in animals of the studied group, they are recognizable when working with each new heart of a water deer. The heart of a water deer is rounded, with a pointed tip, has pronounced auricles of the atria, while the right one is slightly larger than the left one. The ratio of the thickness of the walls of the left and right ventricles is 2:1, respectively. Similar indicators of the walls of the atria vary slightly. The heart of a water deer is distinguished by a well-defined trabecular system, the scallop muscles of the atria and the fleshy trabeculae of the ventricles have a pronounced comblike structure. The absence of a caudal septomarginal trabecula in the right ventricle was noted, however, its role is performed by a network of tendon-shaped trabeculae located between the interventricular septum and the caudal wall, forming several tiers.

Anatomical features of the pelvic limb muscles in the noble spotted deer

At present, reindeer husbandry, in comparison with other branches of animal husbandry, is still insufficiently developed in the Russian Federation, at the same time, deer farms are a very promising branch of animal husbandry. Further development of this sub-sector is of great importance for the agro-industrial complex of Russia. Since 2021, support for reindeer husbandry has been allocated in a separate direction of subsidies, including for the purchase of breeding breeding stock. Deer eco-farms located near cities have the opportunity to become part of the tourism industry. In addition, animals are a source of valuable products-dietary meat, high-quality leather raw materials, various types of medicines. However, to date, morphological features of deer representatives have been studied extremely insufficiently. This article presents the anatomical features of the flexors of the hip joint in the subspecies of the red deer – spotted deer. In particular, the points of fixation of the large lumbar, lateral and medial heads of the iliac muscle, tailor's and scallop muscles have been clarified. Topical bone landmarks on the pelvic (nameless) and femoral bones that are absent in the available literature have been identified: "medial crest of the iliac wing", "roughness of the short tendon of the tailor's muscle" on the iliac bone; "roughness of the scallop muscle" on the femur. The purpose of this study is to establish anatomical and topographic features of flexor muscles and adductors of the hip joint in the noble spotted deer, to determine the points of their fixation and to assess the functional significance of the studied structures.The research was carried out at the Moscow State Academy of Veterinary Medicine and Biotechnology – MBA named after K.I. Scriabin. The object of the study was a mature noble spotted deer (n=5), selected in the hunting farm of the Moscow region. The methods of fine macro- and microanatomic preparation according to Vorobyov were used, followed by functional analysis of the studied structures and skeletotopic projection of the points of attachment of parts of the muscle. The revealed anatomical features of the studied muscles are the reference in assessing the structural and functional state of the musculoskeletal system of the hip joint in the noble spotted deer.

Some features of the morphology of the heart (nasua nasua)

Nasua nasua is a representative of the forests of South America, and is also kept as a zoo animal. The animals have a pronounced mobile and long nose, a fluffy long tail, as a means of signaling; strong claws on the pectoral limbs, which serve not only to move through trees, but also to get food. Currently, there are isolated works on the morphology of the abdominal aorta of this type, but no features of the morphology of the heart have been found, which was the purpose of our study. The material was preserved in a 10% formalin solution of the heart, taken in different years from sexually mature noses received from the Irkutsk Zoo Gallery and the Siberian Zoo of Irkutsk. Classical methods of morphological research were used in the work: fine dissection, morphometry of the heart and its structures, description, sketches and photographing. According to the results of the studies, it was found that the average value of the absolute mass of the heart was 18.2 ± 0.33 g, has an ellipsoid shape, and the ratio of the thickness of the ventricles is at the level of 1:2.8. The internal structure of the right atrium is built of five scallop muscles of the 1st order and nine of the 2nd order, and four scallop muscles of the 1st order and eight of the second order participate in the relief of the left atrium. The shape of the auricle at the right atrium of the heart is 1.5 times greater than the value of the left atrium. In the left ventricle of the heart there are three papillary muscles (cranial and two caudal) with 21-24 tendon strings, and in the right ventricle there are six papillary muscles that carry up to 31 tendon strings on their surface. The septomarginal trabecula connects the parietal pedicle of the accessory and the base of the large papillary muscle.

Transcriptome and network analyses reveal key pathways and genes involved in response to carotenoid deposition in scallop muscle

Carotenoids are essential nutrients for humans and animals, and carotenoid content has become an important trait to evaluate the nutritional value of many cultured animals. Marine animals provide humans with diverse carotenoids, and developing carotenoid-enriched varieties has been the focus of marine animal breeding. Understanding the molecular mechanism of carotenoid deposition could benefit marine animal breeding for carotenoid content improvement. In the present study, transcriptomic analysis of adductor muscle was performed between Yesso scallop (Patinopecten yessoensis) with white muscle (WM) and carotenoid-enriched orange muscle (OM). A total of 683 differentially expressed genes (DEGs) were identified, with 302 and 381 genes being up- and down-regulated in OM scallop. Gene co-expression network analysis identified four carotenoid accumulation−related modules, including three up-regulated modules and one down-regulated module. The genes in up-regulated modules mainly participate in the pathways of translation and transcription (MEgreen), immune system (MElightyellow), and lipid metabolism (MEpink), while the down-regulated module is mainly enriched with genes involved in various metabolic pathways (MEturquoise). As the causal gene responsible for muscle coloration in scallop, PyBCO-like 1 is the hub gene of MEturquoise and showed strong connectivity with NR2F1A, a transcriptional factor involved in the regulation of retinoic acid. In addition, the up-regulated DEGs, including WDR3, RPP29, TBL3, RIOK2, and NOB1 from “ribosome biogenesis”, HSP70s and HSP702Bs from “antigen processing and presentation”, and ACOX1 from “PPAR signaling pathway” were identified as hub genes, indicating the potential regulatory role of these genes and pathways in response to carotenoid accumulation. Our data contribute to a deeper understanding of the regulatory and response mechanisms of carotenoid accumulation in marine animals.

The cryoprotective activity of tilapia skin collagen hydrolysate and the structure elucidation of its antifreeze peptide

Antifreeze peptides from fish byproducts have the potential to act as suitable and safe cryoprotectants, replacing synthetic additives currently utilized in the food industry. The main focus of this study was to explore the cryoprotective activity of antifreeze peptides from collagen hydrolysate of tilapia (Oreochromis niloticus) skin and deduce the relationship between its physio-chemical characteristics and antifreeze activity. Our results showed that the antifreeze peptides from tilapia skin collagen hydrolysate (TSCP) by alcalase had a lower molecular weight of <2500 Da, higher content of hydrophilic amino acids, and thermal hysteresis activity was 0.50 °C. TSCP33, the identified novel cryoprotectant peptide with a molecular weight of 454.26 Da, and the amino acid sequence -NHGK showed remarkable thermal hysteresis activity (THA) of 2.63 °C. Frozen scallop muscles treated with 3 g/100g TSCP exhibited higher salt soluble protein concentration, total sulfhydryl content, Ca2+-ATPase activity, and water-holding capacity during the 8 weeks storage period. The cryoprotective effect of 3 g/100g TSCP was equivalent to that of the commercial phosphorus antifreeze. Our findings provide a theoretical basis for developing safe peptide-based cryoprotectants which will maintain and improve the quality of frozen foods.

Effects of Sous Vide Cooking on the Physicochemical and Volatile Flavor Properties of Half-Shell Scallop (Chlamys farreri) during Chilled Storage

This study explored the effects of sous vide (SV) cooking treatments on the physicochemical quality and volatile flavor of half-shell scallop (Chlamys farreri) during 30 d of chilled storage. The vacuum-packed scallop samples were cooked at 70 °C (SV-70) and 75 °C (SV-75) and maintained for 30 min. The samples were compared with the positive control (cooked at 100 °C for 10 min, CK). The results indicate that the total volatile basic nitrogen (TVBN), pH, texture, and malondialdehyde (MDA) content gradually increased, while the myofibrillar protein (MP) extraction rate of the CK, SV-70, and SV-75 samples significantly decreased with increasing chilled storage time. Significantly, the SV cooking treatments maintained a much higher water-holding capacity of scallop muscle, compared with the conventional cooking process at 100 °C. Additionally, the SV-75 cooking treatment maintained relatively stable TVBN, pH, and MDA content, springiness, and shearing force properties of scallop samples, especially during 0-20 d of storage. Volatile flavor analysis showed that a total of 42 volatile organic compounds (VOCs) were detected in the scallop samples, and there were no considerable differences in these VOCs between the CK and SV-75 cooked samples (0 d). Overall, the SV cooking treatments effectively maintained acceptable and stable physicochemical and volatile flavor properties of half-shell scallop samples during chilled storage.

Effects of Ultrasound-Assisted Immersion Freezing on the Protein Structure, Physicochemical Properties and Muscle Quality of the Bay Scallop (Argopecten irradians) during Frozen Storage.

In this study, the comparison effects of ultrasound-assisted immersion freezing (UIF) at different ultrasonic power, immersion freezing (IF), and air freezing (AF) on the protein thermal stability, protein structure, and physicochemical properties of adductor muscle of scallop (Argopecten irradians) (AMS) during frozen storage were investigated. Principal component analysis and the Taylor diagram were used to comprehensively analyze all the indicators tested. The results showed that the UIF at 150 W (UIF-150) treatment was the most effective way to delay the quality deterioration of AMS during 90-day frozen storage. This was mainly because, compared to AF and IF treatments, UIF-150 treatment more effectively minimized the changes in the primary, secondary and tertiary structures of myofibrillar proteins, and it preserved the protein thermal stability of AMS by producing small and regular ice crystals in the AMS tissue during the freezing process. Moreover, the results of physicochemical properties indicated that UIF-150 treatment significantly inhibited the fat oxidation and microbiological activities of frozen AMS, and it finally maintained the microstructure and texture of AMS during frozen storage. Overall, UIF-150 has potential industrial application prospects in the rapid freezing and quality preservation of scallops.

Effects of four cooking methods on flavor and sensory characteristics of scallop muscle.

This work aimed to explore the influence of four different cooking methods (Boiling, roasting, frying, and microwaving) on the sensory characteristics of scallop muscles. Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and electronic nose (e-nose) were combined to analyze the aroma of scallops. Combined with the results of free amino acids and electronic tongue (e-tongue), the taste changes of different samples were analyzed. Furthermore, texture profile and microstructure analysis jointly showed the influence of cooking methods on texture. The results showed that frying was the most suitable cooking method for scallop muscle because it resulted the best tasted products, boiled scallops retain the highest similarity to fresh scallops. Besides, a higher level of lipid oxidation and Maillard reaction resulted in significant increase in aldehydes, ketones, furans, umami, and sweet amino acid. For the boiled sample, the loss of water-soluble compounds and less fat oxidation resulted in fewer flavor substances and free amino acids, along with looser organizational structure and poorer sensory quality. The research showed that besides the texture of scallop muscle, volatile organic compounds and free amino acids as well as their mutual roles in taste and smell were also important to sensory receptivity.

Bioaccessibility and transformation of cadmium in different tissues of Zhikong scallops (Chlamys farreri) during in vitro gastrointestinal digestion

Scallop is well known for its high accumulation of cadmium. The bioaccessibility and speciation of cadmium in different tissues of scallops during gastrointestinal digestion could influence the evaluation of its biological effects and consumption safety in humans. The bioaccessibility of total Cd ranged from 44.0 % (kidney) to 90.2 % (gonad) for different tissues of scallop Chlamys farreri. Steaming decreased the total Cd bioaccessibility in the mantle, gill, gonad, digestive gland and the muscle. During in vitro digestion, the reactive inorganic Cd2+ could be detected in the digestive juice of five tissues except for the muscle. Steaming process increased the bioaccessible Cd2+ content for the digestive gland, gill and gonad tissues. Based on the bioaccessible total Cd and Cd2+ content, the muscle, gonad, and mantle of the steamed scallops are the safe tissues for human consumption according to the scenarios of Cd intake established by WHO and EFSA.

Distribution of vitamin B12 in bivalve tissues: Investigations of larval and adult lifestages

Shellfish, in particular bivalves, are an often-overlooked source of vitamin B12 (B12) in the human diet although they have significantly higher tissue levels of B12 than other animal meat or fish sources, including all vertebrates. However, the origins and key metabolic processes involving B12 in bivalves remain largely unknown. In this study, we examined the distribution of B12 in tissues of several adult Australian bivalve species and assessed hypotheses concerning their B12 utilisation and principal uptake, specifically whether it is derived from diet or gut microbiome. Pacific oysters, Crassostrea gigas, and Goolwa cockles, Plebidonax deltoides (‘pipis’), are both high in B12 (28.0–49.4 μg/100 g total per individual). Vitamin B12 tissue distribution, particularly in oysters, varied significantly, with higher amounts in the adductor muscle (44.0–96.7 μg/100 g), and other tissues, such as gonads, were relatively low (12.7–35.9 μg/100 g). In comparison, concentrations of B12 in the adductor muscle and roe of Southern Australian scallops, Pecten fumatus, were appreciably lower (3.4–10.8 μg/100 g). We also demonstrated that microalgal feed commonly grown in aquaculture can be supplemented directly with B12, resulting in an enriched feed. However, the B12-enriched diet did not transfer to a significant increase in oyster larval B12 concentrations, contradicting our theory that vitamin uptake through feed was a primary B12 source. Vitamin B12 concentrations across oyster larval life stages showed a significant decrease post metamorphosis, which indicates a higher utilisation of B12 during this life event. Our findings also provide insight into B12 uptake and tissue distribution in bivalve species, which can aid the aquaculture industry in promotion of bivalves as a valuable source of dietary B12 for human consumers, while also suggesting ways to optimise vitamin supplementation in bivalve hatchery production.

Study on nucleotide, myofibrillar protein biochemical properties and microstructure of freeze-dried scallop striated muscle during storage and rehydration

The biochemical properties and microstructural changes of freeze-dried Japanese scallop (Patinopecten yessoensis) striated muscle during room temperature storage and rehydration were investigated. The results showed that the content of ATP in freeze-dried scallop muscle remained stable with no significant difference (p > 0.05). However, ATP was rapidly decomposed and AMP accumulated within 1.5 min of rehydration, and HxR and Hx were gradually produced from AMP decomposition with the extension of rehydration time. Besides, the results of chymotryptic digestion patterns demonstrated that the rod of myosin was unstable after dehydration, reflecting lower salt solubility than that of frozen-thawed scallop. In contrast, the myosin subfragment-1 (S-1) was stable, as indicated by the constant of Ca2+-ATPase activity of freeze-dried scallops throughout the storage and rehydration (p > 0.05). Furthermore, the microstructural analysis revealed that the Z line of the freeze-dried scallop was broken after dehydration process. This study might be useful for developing high-quality dehydrated scallops in the future.

Co‐folding scallop muscle proteins with soy β‐conglycinin or glycinin towards composites with tunable solubility and digestibility

SummaryEdible proteins with high solubility, designable nutritional properties and tunable digestibility are attractive. Scallop muscle proteins (SMPs) are representative marine proteins, which have a poor water‐solubility and thus inferior solubility‐related physicochemical properties. Here, by unfolding SMPs and soy proteins at pH 12.0 followed by shifting to pH 7.0 to refold them together, soluble composite structures were formed, characteristic of uniform nanospheres with a diameter of ~100 nm. Owing to embedment of hydrophobic pockets whereas exposure of hydrophilic moieties, the solubility of SMPs was enhanced from 26% to 91%, depending on the mass ratio of β‐conglycinin/glycinin (7S/11S). Furthermore, the digestibility of the composites can be delicately modulated by harnessing the same stimulus, which highlighted future design of edible proteins with controllable digestion. This study provides a robust and facile strategy for developing edible proteins with tailorable structures and structure‐related functional and nutritional characteristics.

Effect of immersion time of dried scallop on amino acids, antioxidant and ACE inhibitory activities in Japanese traditional Dashi

The dried adductor muscle of scallop (Mizuhopecten yessoensis) has been used as a material for “dashi.” To prepare dashi, the dried scallop must be soaked in water before boiling. Although dashi recipes using dried scallops have been passed down for many generations as a local food, the optimum immersion time prior to cooking has not been elucidated. Thus, the objective of the present study was to determine the optimum immersion time of dried scallops for the preparation of dashi from the viewpoint of components and biological activities.Immersion of dried scallops changed the L * (lightness), a* (redness), and b* (yellowness) of dashi, and subsequent heat treatment led to evident changes in these values. Glycine (Gly), taurine (Tau), and arginine (Arg) are the major components of dashi, accounting for approximately 62%, 15%, and 11% of the total free amino acids, respectively. When the immersion time was 8 h and more, these major amino acids were significantly increased in dashi with or without heating compared to that after 1 h of immersion without heating.Heat treatment significantly decreased maltose in dashi prepared after 8 h of immersion. Dashi prepared following 4 h or more of immersion had significantly enhanced peroxyl radical scavenging and angiotensin converting enzyme (ACE) inhibitory activities compared to those prepared following 1 h of immersion.A minimum of 8 h of immersion appears to be necessary for preparing dashi rich in umami, sweetness, and antioxidant and ACE inhibitory activities. An extended immersion time (12 h) caused evident progress in the Maillard reaction. The soluble and aromatic compounds of the reaction products may affect the taste and functionality of dashi.

Identification and Quantitation of Taste-Active Compounds in Dried Scallops by Combined Application of the Sensomics and a Quantitative NMR Approach.

Application of the sensomics concept on dried scallops, a Japanese specialty produced from the adductor muscle of scallops, revealed after activity-guided fractionation with subsequent (comparative) taste dilution analyses besides nucleotides, amino acids, organic acids, and inorganic ions, the presence of taste-modulating quaternary ammonium compounds and opines in highly taste-active fractions. In order to recreate the taste of dried scallops, two independent quantitation approaches were applied and compared. The first approach used multiple targeted UHPLC-MS/MS and high-performance ion chromatography methods. Besides already established quantitation methods for basic taste compounds, a new HILIC-UHPLC-MS/MSMRM method for the quantitation of chromatographically challenging opines, using synthesized stable isotope-labeled standards, was developed. Furthermore, a qHNMR approach was applied, enabling a direct identification and quantitation of organic taste compounds in a food extract without prior fractionation using a reference 1H NMR database. Both methods yielded similar quantitative results of taste-active compounds in dried scallop extracts and subsequent taste recombination experiments based on these data were able to recreate the taste of dried scallops.

Combined effects of ultrasound and antioxidants on the quality maintenance of bay scallop (Argopecten irradians) adductor muscles during cold storage

The combined effects of ultrasound and the antioxidants of bamboo leaves (AOB) on the quality maintenance of the adductor muscle of scallops (AMSs) during cold storage was investigated. Ultrasound power at 350 W coupled with AOB solution (2% w/v) (UAOB-350) was applied to treat the AMSs according to Taylor diagram analysis. The microstructure, oxidative changes (lipid and protein oxidation), total numbers of colonies, total volatile basic nitrogen, and texture of the AMSs during 6 days of cold storage were analysed. The results indicated that UAOB-350 treatment could effectively retard protein and lipid oxidation and bacterial growth and maintain better microstructure and texture characteristics than AOB solution treatment alone, prolonging the shelf life of the AMSs by 2 days during storage at 4 °C. These results indicate that the UAOB-350 combination method has promising potential to maintain the quality and extend the shelf life of AMSs during cold storage.