QuALItY AND SHELf LIfE Of tHE ADDuctOR MuScLE Of LION' S PAW ScALLOP Nodipecten subnodosus tRANSPORtED AND StORED WHOLE IN REfRIgERAtION

SUMMARY The effect of refrigerated transport during 48h and four days storage on the quality and shelf life of the adductor muscle of whole lion’s paw scallops (Nodipecten subnodosus) was evaluated. Proximal composition, ATP and related products, K-value, total volatile bases (TVB-N) and trimethylamine (TMA-N), pH, and microbiological analyses were quantified. The muscle was found to be lean and high in protein. Levels of muscular ATP were initially low and the K-value increased lineally, but according to this parameter the product was considered edible until the end of the storage period. With respect to TVB-N and TMA-N, the allowed limits were not exceeded. The pH level showed no significant variations during storage. According to TVB-N, TMAN values and microbiological analyses performed, adductor muscle proved to be innocuous after four days under the conditions of transportation and storage utilized.