CHANGES IN EXTRACTIVE COMPONENTS AND GLYCOGEN IN THE EDIBLE MEAT OF HARD CLAM MERETRIX LUSORIA DURING STORAGE AT DIFFERENT TEMPERATURES

The changes in extractive components and glycogen in hard clam meat du ring storage at 0, 5, 10, 20 and 30 degrees C were investigated. The i nitial levels of ATP-related compounds, glycogen, succinic acid and fr ee amino acids in hard clam were 3.34+/-0.19 mu mol/g, 1201+/-52 mg/10 0 g, 9.44+/-2.55 mu mol/g, and 1226+/-106 mg/100 g, respectively. ATP in all samples decreased markedly during storage, while the accumulati on of ADP, AMP, inosine, and hypoxanthine varied depending on the 5 st orage temperatures. The decrease in glycogen was common for all the sa mples. In contrast, succinic acid increased with time of storage, and the increase rate was faster for the samples stored at 5 and 10 degree s C. The changes in levels of free amino acids in hard clam during sto rage at different temperatures were inconsistent. The samples stored a t 5 and 10 degrees C showed a relatively high increase in the amounts of free amino acids, particularly in alanine, taurine, and arginine. T he enrichment of free amino acids and succinic acid might potentially improve the flavor quality of hard clam stored at 5 and 10 degrees C.