Changes in Content of Octopine, Acidic Opines, Related Amino Acids and Phosphoarginine in the Adductor Muscle of Three Species of Scallop During Storage

The postmortem changes of octopine (Oct), strombine (Stn), tauropine (Trn), alanopine (Aln), related amino acids and phosphoarginine (PA) in the edible adductor muscles of Chlamys nobilis, Pecten albicans and Patinopecten yessoensis during storage at 0 and 5C were examined. For this purpose, new alternative HPLC methods for the analysis of octopine and acidic opines were developed. Among opines, Oct was the major postmortem glycolytic end product of all three scallops, followed by Stn, Trn and Aln, respectively. The accumulation of Oct during storage at 0 and 5C was similar. On the contrary, almost twice as much Stn accumulated when stored at 5C compared to 0C. Trn and Aln increased to a lesser extent. Arginine and PA decreased, while glycine, taurine and alanine increased during storage.