1990 Volume 54 Issue 2 Pages 359-364
Legs from freshly caught snow crabs (Chionoecetes opilio) were kept in ice for 28 days. The pH value decreased from around 7 at the start of storage to 6.6 on day 3, and then increased to 8 on day 20. The concentration of free proline, glycine and arginine increased until day 3, and then decreased. The arginine completely disappeared on day 28. In contrast, ornithine, urea and NH3 continued to increase during storage in ice. The activities of some peptidases, especially of tripeptidase, were clearly detected in a muscle extract. The arginase [EC 3.5.3.1] activity of the muscle extract tended to increase in the alkaline pH range, accounting for the changes in the arginine, ornithine and urea concentrations. Based on these results, it is proposed to use the concentration of urea or ornithine as a parameter for the freshness of snow crab.
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