Abstract：Freshly harvested live Yesso scallop Patinopecten yessoensis were immediately cooled and stored at 4 ℃ with air exposure. The striated muscle and smooth muscle were separated, and the contents of adenosine triphosphate and related compounds were determined in 5 samples collected at 0 h, 48 h, 72 h, 96 h, and 120 h storage, and the protein solubility of the scallop muscle stored at 0 h, 48 h, and 120 h were measured to investigate the the relevance of protein solubility and quality of live scallop. The results showed that Yesso scallop had decrease in vitality during air exposure storage, almost exhausted ATP after 120 h storage, and increase in the solubility of protein, especially in the higher ion concentration, with the maximal solubility in 120 h storage. However, higher solubility was observed when ATPase was inhibited with addition of ethylene glycol bis (2-aminoethyl ether) tetraacetic acid (EGTA). ATP was partially removed by rinsing minced muscle, along with the increasing myofibrillar protein solubility. Homogenization led to the degradation of ATP in muscle, and ATP was involved in the mechanism of muscle protein solubility. Further research was required to clarify the relationship between ATP content and muscle protein solubility property in early post-harvest active scallop.
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2020, Vol. 39 
