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Adductor Muscle

The Experts below are selected from a list of 255 Experts worldwide ranked by ideXlab platform

Xiaotong Wang – 1st expert on this subject based on the ideXlab platform

  • a preliminary study on the pattern the physiological bases and the molecular mechanism of the Adductor Muscle scar pigmentation in pacific oyster crassostrea gigas
    Frontiers in Physiology, 2017
    Co-Authors: Wenchao Yu, Cheng He, Fei Xu, Jun Chen, Qiuyun Jiang, Zhuang Li, Xiaotong Wang


    The melanin pigmentation of the Adductor Muscle scar and the outer surface of the shell are among attractive features and their pigmentation patterns and mechanism still remains unknown in the Pacific oyster Crassostrea gigas. To study these pigmentation patterns, the colors of the Adductor Muscle scar versus the outer surface of the shell on the same side were compared. No relevance was found between the colors of the Adductor Muscle scars and the corresponding outer surface of the shells, suggesting that their pigmentation processes were independent. Interestingly, a relationship between the color of the Adductor Muscle scars and the dried soft-body weight of Pacific oysters was found, which could be explained by the high hydroxyl free radical scavenging capacity of the Muscle attached to the black Adductor Muscle scar. After the transcriptomes of pigmented and unpigmented Adductor Muscles and mantles were measured with RNAseq and compared, it was found that the retinol metabolism pathway were likely to be involved in melanin deposition on the Adductor Muscle scar and the outer surface of the shell, and that the different members of the tyrosinase or Cytochrome P450 gene families could play a role in the independent pigmentation of different organs.

  • extraction and identification of the pigment in the Adductor Muscle scar of pacific oyster crassostrea gigas
    PLOS ONE, 2015
    Co-Authors: Jian Li, Zhonghu Li, Xiaotong Wang


    In this study, UV (ultraviolet) and IR (infrared radiation) spectral analysis were integrated to identify the pigment in the Adductor Muscle scar of the Pacific oyster Crassostrea gigas. The pigment was extracted from the Adductor Muscle scars of cleaned oyster shells that were pulverized, hydrolyzed in hot hydrochloric acid, purified with diethyl ether, and dissolved in 0.01 mL/L NaOH. The maximum absorption of the pigment in the UV absorption spectrum within the range of 190–500 nm was observed between 210–220 nm. The UV absorbance decreased with increasing wavelength which was consistent with the UV spectral absorption characteristics of melanin. In addition, Fourier transform infrared spectroscopy scanning revealed characteristic absorption peaks that emerged near 3440 cm-1 and 1630 cm-1, which was consistent with infrared scanning features of eumelanin (a type of melanin). This study has demonstrated for the first time that the pigment in the Adductor Muscle scar of the Pacific oyster is melanin, hinting that the Adductor Muscle could be another organ pigmenting the mollusc shell with melanin other than mantle.

Victor Manuel Ocanohiguera – 2nd expert on this subject based on the ideXlab platform

  • effect of seasonality and storage temperature on rigor mortis in the Adductor Muscle of lion s paw scallop nodipecten subnodosus
    Aquaculture, 2013
    Co-Authors: Edgar Ivan Jimenezruiz, Victor Manuel Ocanohiguera, Alfonso N Maedamartinez, Enrique Marquezrios, Alejandro Varelaromero, Adriana Muhliaalmazan, Francisco Javier Castilloyanez


    Abstract The effect of season and storage at three temperatures (0, 5 and 10 °C) was evaluated on the main metabolites and parameters related to rigor mortis . Adenosine 5′-triphosphate (ATP), lactic acid, octopine, pH and sarcomere length in the Adductor Muscle of lion’s paw scallop Nodipecten subnodosus were determined. Seasonality influenced the initial values of ATP, octopine and pH, however, no effect was noticed during storage, since a similar effect for the three temperatures evaluated in the four seasons was observed. A lower ATP concentration was found during storage at 0 °C than that found in Muscle stored at 5 and 10 °C. According to the analyses of lactic acid, octopine and pH, the Muscle acidification during rigor mortis was independent of lactic acid production. The greater sarcomere lengths for all seasons were in agreement with the highest ATP concentrations, corresponding to the samples stored at 5 and 10 °C. Therefore, according to the level of myofibrillar contraction, rigor mortis was lower at 5 and 10 °C storage in the four seasons. Hence, it is concluded that the seasonality did not show a significant impact on metabolite and parameter values related to rigor mortis during storage, and that 5 °C is the best storage temperature for the Adductor Muscles during the initial stage of rigor mortis and then reduce it to 0 °C, if it is focused to the fresh market.

  • postmortem changes in the Adductor Muscle of pacific lions paw scallop nodipecten subnodosus during ice storage
    Food Chemistry, 2008
    Co-Authors: Ramon Pachecoaguilar, Alfonso N Maedamartinez, M E Lugosanchez, Enrique Marquezrios, Guillermina Garciasanchez, Victor Manuel Ocanohiguera


    Abstract Postmortem biochemical, chemical, and physical changes of the Adductor Muscle of Pacific lions-paw scallop were studied during a 15-day storage period at 0 °C (ice). Content of ATP and breakdown products, K value, pH, trimethylamine, total volatile bases, water-holding capacity, colour, and texture changes were examined. K value increased logarithmically (r2 = 0.95) from an initial value of 40.3–79.7% on day 15. The spoilage indicators trimethylamine and total volatile bases increased from 15.6 to 30.7 and 1.3 to 6.8 mg N/100 g of sample, respectively, which indicated spoilage at the end of the storage period. Texture, colour, and pH were not affected; however, water-holding capacity decreased significantly, from 96.0% on day 1 to 86.0% on day 15. Overall results indicated that quality of Pacific lions-paw scallop Adductor Muscle was maintained during at least 12 days of ice storage.

  • postmortem biochemical and textural changes in the Adductor Muscle of catarina scallop stored at 0c
    Journal of Food Biochemistry, 2006
    Co-Authors: Victor Manuel Ocanohiguera, Alfonso N Maedamartinez, M E Lugosanchez, Ramon Pachecoaguilar


    Postmortem characteristics of the Adductor Muscle of the Catarina scallop were evaluated for biochemical, chemical and textural changes during a 15-day storage period in ice (0C). K-value, pH, nitrogen of trimethylamine (TMA-N), nitrogen of total volatile bases (TVB-N), water-holding capacity (WHC), color and texture changes were monitored. K value increased linearly from an initial value of 20.5 to 68.5% at day 15. Spoilage indicators TVB-N and TMA-N (mg/100 g) increased from 13.5 and 2.6 to 21.4 and 3.4, respectively. However, they remained below critical limits, suggesting low microbial activity. In contrast, texture, pH, WHC, and color were not affected. Overall results indicated that the quality of iced Catarina scallop Adductor Muscle packed in ice was maintained over a period of 15 days.

Fereidoon Shahidi – 3rd expert on this subject based on the ideXlab platform

  • effects of natural phenolics on shelf life and lipid stability of freeze dried scallop Adductor Muscle
    Food Chemistry, 2019
    Co-Authors: Dayong Zhou, Deyang Li, Xiufang Dong, Fereidoon Shahidi


    Abstract Effects of natural phenolics on the shelf life of dried scallop Adductor Muscle predicted by accelerated shelf life testing (ALST) combined with Arrhenius model were investigated. This allows the food industries to reliably and rapidly determine the shelf life of dried shellfish species treated with antioxidants. The shelf life of dried scallop Adductor Muscle treated with antioxidants of bamboo leaves (AOB) and tea polyphenols (TP) was more than 1.70-fold that of dried control scallop Adductor Muscle. Thus, the highly nutritional value of dried scallop Adductor Muscle, based on its lipid constituents, is maintained during storage. OXITEST method further confirmed the improvement of lipid stability of antioxidant treated dried scallop Adductor Muscle by protecting polyunsaturated fatty acids, especially eicosapentaenoic and docosahexaenoic acids, against autoxidation. Moreover, the natural phenolics employed effectively limited lipid oxidation by breaking the autoxidative chain reaction and/or inhibiting free radical formation in dried scallop Adductor Muscle during storage.

  • mechanism of antioxidant action of natural phenolics on scallop argopecten irradians Adductor Muscle during drying process
    Food Chemistry, 2019
    Co-Authors: Dayong Zhou, Deyang Li, Kanyasiri Rakariyatham, Mantong Zhao, Qi Zhao, Fereidoon Shahidi


    Abstract Lipid hydrolysis and oxidation occurred in Argopecten irradians Adductor Muscle during hot air drying. Using an in vivo imaging system, we found that antioxidants of bamboo leaves (AOB) could diffuse into the Adductor Muscle upon marinating. Both tea polyphenols (TP) and AOB efficiently retarded lipid oxidation but had a slight effect on lipid hydrolysis during drying process. The in situ antioxidant mechanisms of AOB as well as TP were revealed, including quenching of free radicals detected by electron spin resonance, chelating metal ions determined by confocal laser scanning microscopy and inhibiting lipoxygenase. Less than 8% of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in AOB and TP marinated Adductor Muscle were decreased compared to more than 28% decrease in control Adductor Muscle during the drying process. Overall, these natural antioxidants, TP and AOB, efficiently maintained high nutritive value of Adductor Muscle, especially, their lipid quality.