Changes in Polyamines and Amino Acids in Scallop Adductor Muscle during Storage

Changes in polyamines and amino acids were followed in scallop adductor muscle during storage at 5°C and 15°C. Agmatine, putrescine and cadaverine increased markedly as decomposition progressed. Arginine decreased noticeably during storage and was partly converted into ornithine and agmatine. Putrescine and ornithine were detected at levels of 0.5 to 0.7 mg/100g and 3.2 to 4.6 mg/100g, respectively, in the initial stage of decomposition and exceeded 2.2 and 15.0 mg/ 100g, respectively, at the advanced stage of decomposition regardless of the storage temperature. Putrescine and ornithine appeared to be useful as potential indicators for freshness of scallop adductor muscle.