JFS

E: Food Engineering and Physical Properties

Physical, Textural, and Microstructural

Properties of Restructured Adductor Muscles of
2 Scallop Species Using 2 Cold-binding Systems
A NA I. BEL
TRN-LUGO, ALFONSO N. MAEDA-MAR
TNEZ, RAMON PACHEC
O -AGUIL
AR,
ELTRN
ARTNEZ
CHECO
GUILAR
H CT
OR G. NOL
ASC
O -SORIA, AND V ICT
OR M. OCAO-HIGUERA
CTOR
OLASC
ASCO
ICTOR

E: Food Engineering & Physical Properties

ABSTRA
CT
k ev
aluated the effect of caseinate-tr
ansglutaminase and fibr
inogen-thr
ombin cold-set
ABSTRACT
CT:: This wor
work
evaluated
caseinate-transglutaminase
fibrinogen-thr
inogen-thrombin
binding systems on physical, textural, and microstructural properties of restructured adductor muscles of 2
commercially important species of scallops found in Mexico, the Pacific calico scallop (catarina scallop;
Argopecten ventricosus
Nodipecten subnodosus
). Proximate composition and
ventricosus)) and the giant lions-paw scallop ((Nodipecten
subnodosus).
ials
sur
face pH was measur
ed in rraw
aw mater
olor
-holding capacity
e, including the War
ner
surface
measured
materials
ials.. C
Color
olor,, water
water-holding
capacity,, and textur
texture
arner
ner-Bratzler shear test and texture profile analysis were determined for restructured products and raw material.
Results indicate that binders affected color in lions-paw scallops. Caseinate-transglutaminase did not affect
color of restructured samples of either species. The effect of cold-set binding systems on the water-holding
capacity was observed only for lions-paw scallops. In different ways, binders affected texture parameters except
for gumminess and adhesiveness. Differences in microstructure of the binder matrices were observed. The
caseinate-transglutaminase matrix exhibited a solid continuous phase and the fibrinogen-thrombin system
exhibited a discontinuous matrix with different levels of aggregation of the material. Results indicated that, not
only the rrestr
estr
ing system, but also the species influenced color
-holding capacity
e of
estructur
ucturing
color,, water
water-holding
capacity,, and textur
texture
uctur
restructured products.
Keywords: scallops, cold-binding, transglutaminase, fibrinogen, restructured scallops

Introduction

he lions-paw scallop (Nodipecten subnodosus) and the catarina

scallop (Argopecten ventricosus) are the most commercially important scallop species in Mexico. The price of their adductor muscles, which represent the main edible portion, depends on size and
uniformity. These species are obtained by exploitation of natural
beds or from aquaculture facilities. However, when cultivating these
species to commercial size, the cost of production increases (MaedaMartnez and others 1997) so alternatives to avoid extended cultivation are needed. The restructuring process at low temperatures is an
alternative for obtaining uniform and commercial-size scallop meat
from small or broken pieces of adductor muscle. The process consists
of binding scallop meat by using a binding system that produces a final product with characteristics similar to the raw material, but larger
in size. A product based on microbial transglutaminase (Activa;
Ajinomoto, Tokyo, Japan) and binding agents based on coagulation
proteins in blood (Fibrimex; Harimex, Loenen, The Netherlands)
are used in the food industry as meat-binding agents (matrix) for the
restructuring process (Manseth and others 2003). The Activa system
is composed of a mixture of maltodextrins and the microbial enzyme
transglutaminase (MTGase), which cross-links most of food proteins,
such as casein, soybean globulins, gluten, actin, myosin, and egg
proteins, by means of an e-(g-glutamyl) lysine bond (Yokoyama and
MS 20040455 Submitted 7/6/04, Revised 9/8/04, Accepted 11/4/04. Authors
Beltrn-Lugo, Maeda-Martnez, and Nolasco-Soria are with Centro de
Investigaciones Biolgicas del Noroeste (CIBNOR). Mar Bermejo No. 195,
Col. Playa Palo de Santa Rita, La Paz, Baja California Sur 23090, Mexico.
Authors Pacheco-Aguilar and Ocao-Higuera are with Centro de
Investigacin en Alimentacin y Desarrollo, Sonora, Mxico. Direct inquiries to author Beltrn-Lugo (E-mail: anabel04@cibnor.mx).

E78 JOURNAL OF FOOD SCIENCEVol. 70, Nr. 2, 2005

Published on Web 2/7/2005

others 2004). When Activa is combined with sodium caseinate in the

presence of water, it forms a sticky gel that facilitates the restructuring process (Fisher 1999); whereas the Fibrimex system is a mixture
of fibrinogen and thrombin that creates a system of adhesion based
on the fibrin molecular union, using the enzyme thrombin that turns
the fibrinogen to fibrin (Yoon and others 1999). Both enzymatic procedures have the advantage of being mild, and the consistency of
the bite, taste, and flavor of the meat are not changed (De Jong and
Koppelman 2002). Investigations related to the process of restructuring beef (Ensor and others 1990; Tsai and others 1998; Boles and
Shand 1999; Tsao and others 2002), pig (Kuraishi and others 1997;
Motzer and others 1998; Long and others 2000; OKennedy and others 2000; Desmond and others 2001), poultry (Hongsprabhas and
Barbut 1999; Shao and others 1999; Hussain and others 2002), and
marine products (Yetim and Ockerman 1995; Meinert and others
1999; Ramrez and others 2002; Tllez-Luis and others 2004) have
been reported. However, information on the effect of the restructuring process on physical and textural properties of the adductor muscle of scallops is scarce (Suklim 1998). The acknowledged soft texture
and whitish color of some scallop adductor muscles (Dore 1991)
make it important to evaluate the effect of using restructuring systems. We evaluated fibrinogen-thrombin (FT) and caseinate-transglutaminase (CT) cold-set binding systems on physical, textural, and
microstructure properties of restructured adductor muscles of the
catarina scallop and the lions-paw scallops.

Materials and Methods

Scallop samples
Samples of catarina and lions-paw scallops at age 8 mo were
2005 Institute of Food Technologists
Further reproduction without permission is prohibited

Restructured scallop by cold-set binders . . .

Preparation of restructured scallops

Restructured scallops were prepared following the recommendations of the providers of cold-set binders. Adductor muscles
were thawed overnight in a refrigerator set at 4 C. A subsample was
taken randomly to measure pH and to analyze for proximate composition. Restructured lots of 250 g were prepared in duplicate for
each species and cold-set binding system. For the CT system, 0.5%
w/w of Activa TG-TITM (Ajinomoto, Teaneck, N.J., U.S.A.) dissolved
in 11 mL water was added as a source of transglutaminase, and
1.7% w/w sodium caseinate was added as a protein substrate. For
the FT system, 8% v/w of Fibrimex was used in a ratio of 20:1 v/v
(Fibrinogen:thrombin). The mixture obtained from each treatment
was agitated manually for 1 min and then vacuum packed and
pressed in a 200 cm3 (10 10 2 cm) mold. Restructured lots were
refrigerated overnight at 2 C before analyses. Samples of 250 g of
untreated muscle of both species were packed, stored, and analyzed in the same manner as the restructured products.

Muscle pH
To determine surface pH of adductor muscles used in preparing
restructured products, a Hanna electrode HI 1413 (Hanna Instruments, Norfolk, Va., U.S.A.) with a sensor for flat surfaces was
used by placing the sensor of the electrode on the surface of the
defrosted muscle. Ten determinations were used to determine the
average pH for each species.

Proximate composition
Proximate analysis of moisture, protein, lipids, and ash in raw
materials were determined in triplicate according to AOAC (1995)
procedures. Carbohydrate content was calculated by the difference
after moisture, protein, lipids, and ash content were determined.

Water
-holding capacity
ater-holding
The water-holding capacity (WHC) of raw adductor muscle and
restructured products was analyzed by the method described by
Cheng and others (1979). A 5-g sample was placed in a 50-mL centrifuge tube and centrifuged at 28000 g at 2 C for 30 min (model
J2-21 centrifuge, Beckman Coulter, Inc., Fullerton, Calif., U.S.A.).
The supernatant was eliminated and the WHC was calculated as
follows:
%WHC = 100 [(initial weight of the sample weight of
the centrifuged sample)/initial weight of the sample 100]
The analysis was carried out in triplicate for each sample.

Color evaluation
The color of raw adductor muscle and restructured scallops was
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determined by the CIE color system (Francis and Clydesdale 1975)

with a Minolta CR-300 colorimeter (Konica Minolta Photo Imaging
USA, Inc., Mahwah, N.J., U.S.A.). The colorimeter was adjusted in the
reflectance mode with an opening of 0.5 cm in the reading port. This
colorimeter records directly the L* (lightness), a* (redness), and b*
(yellowness) values, from which were calculated the hue angle
(Hab), the chromaticity, and the whiteness index as follow:
Hab = arc tan (b/a),
Chromaticity = (a2 + b2)0.5,
Whiteness index = 100 [(100 L)2 + a2 + b2]0.5
Reported data are the average of 3 or 4 samples analyzed for
each treatment.

Textur
e pr
oper
ties
exture
proper
operties
War
ner
-B
arner
ner-B
-Brr atzler ( WB) shear test. For texture analyses, cubes
of 8 cm3 (2 2 2 cm) of restructured product and raw material were
cut. WB shear test indicates the maximum force required to cut the
samples. For this, a universal texture machine (model 1130, Instron
Corp., Canton, Mass., U.S.A.) was used. The test was performed
with a load-cell of 50 kgf and a speed of 20 cm/min. Ten determinations were made for each treatment.
ofile analysis
Textur
e pr
exture
profile
analysis.. To perform the texture profile analysis
(TPA), samples of restructured products and raw materials were
placed on the center of the flat plate in a texture meter (model TAXT2i, Stable Micro Systems Ltd., Godalming, Surrey, U.K.). Samples were compressed to 75% of their initial height at a deformation
rate of 60 mm/min with a 5-cm-dia cylindrical probe and using a
load-cell of 5 kgf. The measured parameters were hardness, cohesiveness, springiness, chewiness, gumminess, and adhesiveness.
Hardness represents the force needed to produce a given deformation; cohesiveness measures the force of the internal bonding of a
material to construct the body of a product; springiness represents
the speed at which a deformed material returns to its initial condition when the force is removed; chewiness is the amount of work
required to chew the sample to the swallow point; gumminess is
the energy required to disintegrate a semisolid food to a state
ready for swallowing; and adhesiveness is the force needed to keep
the attraction between the material and the surface with which it is
in contact (Szczesniak 1963). Reported data are the average of 6 or
10 samples analyzed for each treatment.

Light microscopy of binding

regions and binding systems
Polymerized samples of pure cold-set binding matrices were
obtained by mixing transglutaminase with sodium caseinate and
fibrinogen with thrombin in the same relation used for the manufacture of restructured products. Three rectangular prism-shaped
layers of 0.6 cm3 (2 1 0.3 cm) of each restructuring treatment and
polymerized matrices were carefully separated with a dissecting
knife. The sections were fixed for at least 24 h in 4% formaldehyde
solution neutralized with 0.4% monobasic sodium phosphate. The
sections were then dried in an increasing series of ethanol concentrations (50%, 70%, 96%, 100%), then embedded in paraffin, and
then cut into 4-mm sections with a microtome (model LM2025, Leica
Microsystems, Nussloch, Germany). The sections were mounted on
glass slides and stained with Massons trichrome stain (Sheehan
and Hrapchak 1973). Images of different fields in the region of
union in reconstructed products of both species by both binding
systems, as well as the polymerized pure cold-set binding matrices,
Vol. 70, Nr. 2, 2005JOURNAL OF FOOD SCIENCE

E79

E: Food Engineering & Physical Properties

harvested in October 2002 from an aquaculture farm in Baha

Magdalena on the Pacific coast of Baja California Sur, Mexico. Average size of the specimens was 56.9 0.2 mm for lions-paw scallops
and 48.4 5.2 mm for catarina scallops. Morphometric variables
were recorded for a sample of 30 specimens of each species to calculate an organ index: muscle index (%) = weight of adductor muscle/weight of total tissues 100; gonadosomatic index (%) = weight
of gonad/weight of total tissues 100. These indices were used as
indicators of physiological condition of the specimens at the time of
harvest. The remaining specimens were shucked for their adductor muscles. These were washed, packed in plastic bags, and iced for
transport to the laboratory. At the laboratory, they were frozen at
80 C until further analysis and raw material in the preparation of
restructured products.

Restructured scallop by cold-set binders . . .

Table 1Physiological condition indices of lions-paw and catarina scallopsa,b
Species

Adductor muscle (g)

Muscle index (%)

Gonadosomatic index (%)

Lions-paw
Catarina

4.75  1.1a
3.93  0.9a

37.11  3.9a
39.06  6.1a

3.10  0.92a
5.99  1.47b

aValues are the mean  SD (n = 30).

b Means in a column with the same letter are not significantly different (P > 0.05).

Table 2Proximate composition (%) and surface pH of adductor muscles (raw material) from lions-paw and catarina
scallopsa,b
Species

Moisture

Protein

Lipids

Ash

Lions-paw
Catarina

75.16 1.90a
79.16 1.06b

13.64  0.90a
16.41  1.01b

0.03  0.010a
0.13  0.07b

1.54  0.19a
1.55  0.21a

Carbohydrates
9.70  2.6b
2.75  0.21a

pH
6.44  0.20b
6.09  0.03a

aValues are the mean  SD (n = 3).

b Means in a column with the same letter are not significantly different (P > 0.05).

were obtained by using a digital camera (Cool SNAP-Pro, Media

Cybernetics, Silver Spring Md., U.S.A.) connected to an optical microscope (model BX-41, Olympus Optical Co., Ltd. Tokyo, Japan)
with a clear field.

Data analysis

E: Food Engineering & Physical Properties

Proximate composition and pH data were compared by Student

t-test (
 0.05). Results of the physiological condition index, WHC,
and color and texture properties were analyzed by analysis of variance (ANOVA) with a significance level of P  0.05. When necessary,
a Tukey test (when P  0.05) was performed. Statistical analyzes
were performed using Statistica 6 software (StatSoft, Inc., Tulsa,
Okla., U.S.A.)

Table 3Water-holding capacity (%WHC) in adductor

muscle (raw material) and restructured lions-paw and
catarina scallops a,b
Treatment

Lions-paw

Raw material
Caseinate-tranglutaminase
Fibrinogen-thrombin

94.38  1.90bA
93.93  1.10abA
91.78  1.36aA

Catarina
95.31  1.41aA
94.64  1.64aA
94.40  1.23aA

aValues are the mean  SD (n = 3).

b Means within a column with the same lower-case letter are not significantly

different (P > 0.05). Means within a row with the same uppercase letter are
not significantly different (P > 0.05).

Water
-holding capacity
ater-holding

Results and Discussion

Physiological condition indices
The muscle index has been reported to be a reliable indicator of
the biological condition of the adductor muscle of catarina scallop
(Villalejo-Fuerte and Ceballos-Vzquez 1996). Our results for the
muscle and gonadosomatic indices in lions-paw scallop and catarina scallop are shown in Table 1. Muscle indices for both species
fall within the 26% to 47% range reported by Flix-Pico (1993) and
the 32.2% to 40.4% range reported by Ocao-Higuera (2003). The
gonadosomatic index, which suggests degree of sexual maturity,
has been related to the muscle index. However, in spite of differences appearing in the results of the gonadosomatic index, there were
no significant differences in muscle index values. Therefore, we
assumed that the specimens used in this work had similar physiological conditions at harvest time.

Proximate composition and pH

The proximate composition and pH in the adductor muscle of
catarina and lions-paw scallops are shown in Table 2. Moisture,
protein, and lipid contents were higher in catarina scallop, and
carbohydrates were higher in lions-paw scallop. There was no significant difference in ash content between species. Similar values
for proximate composition and the same relationships were reported by Ocao-Higuera (1999) at the beginning of a study that partially characterized the biochemical postmortem of the 2 scallop
species. Adductor muscle of lions-paw scallops had a pH value significantly higher than that obtained for catarina scallops. These
values are similar to values reported by Ocao-Higuera (1999), but
lower than values for the yesso scallop (Patinopecten yessoensis)
reported by Seki and others (2004).
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JOURNAL OF FOOD SCIENCEVol. 70, Nr. 2, 2005

WHC is a term frequently used to describe the ability of a matrix

of molecules, usually macromolecules, to entrap much water in a
manner so that exudation is prevented (Chen and Lin 2002). This
is an important attribute for many reasons. The decrease in weight
from water loss is economically important. Accumulation of released
water accelerates deterioration processes. Additionally, the water
content is one of the factors of greatest influence on texture (Olsson and others 2003). Ashie and others (1996) indicated that the
pH level influences physical and technological properties of the
muscle, such as texture and WHC. In this study, in spite of pH differences between lions-paw scallop and catarina scallop, both species showed the same WHC (Table 3). Kuraishi and others (2001)
stated that the transglutaminase enzyme has great potential to
improve the WHC, which had previously been claimed by Fisher
(1999), but OKennedy and others (2000) found that the use of
transglutaminase in conjunction with sodium caseinate increased
release of water during cooking of restructured pig meat, which
meant a reduction in WHC. On the other hand, Ramirez and others
(2002) found that microbial transglutaminase without salt had no
influence on WHC in restructured products resembling hams. Similarly we found that the CT system had no effect on WHC, but we
found that the FT system reduced WHC in lions-paw scallop, which
was contrary to results described by Fisher (1999). He found that
scallops restructured with the FT system (Fibrimex) had a higher
WHC than ones restructured with a cold-set binding system similar
to the CT system and raw scallops.

Color
The color of the scallop adductor muscle could vary between
creamy-white to slight orange (Dore 1991). Depending on the raw
material and binder used, color characteristics could be affected
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Restructured scallop by cold-set binders . . .

Table 4Measurement of color values (CIE L* a* b*), chromaticity, hue angle (H ab), and whiteness index for raw adductor muscle materials and restructured products from CT and FT processes a,b,c
Species

Treatment

Lions-paw

RM
CT
FT
RM
CT
FT

Catarina

L*
51.79
51.82
53.45
55.59
53.81
53.84








a*
2.50a
1.62a
1.45a
0.86a
2.30a
2.97a

3.22
3.11
3.74
4.36
4.03
3.78








0.41b
0.25b
0.18a
0.33a
0.63a
0.28a

b*

Chromaticity

5.21  0.86a
4.49  0.53a
7.52  1.49b
4.92  1.22a
4.52  0.88a
5.53  0.63a

6.15  0.76ab
5.47  0.49a
8.42  1.35b
6.63  0.81a
6.07  1.02a
6.71  0.61a

Hab
122.08
124.91
117.08
127.97
132.49
124.38








5.58b
3.62b
4.79a
2.45ab
2.97b
2.67a

Whiteness index
51.39
51.51
52.68
55.09
53.40
53.34








2.49a
1.59a
1.41a
0.82a
2.17a
2.88a

(Fisher 1999). Data presented in Table 4 show that the FT system

did not affect color of adductor muscle of catarina scallop, but produced slight, but significant (P < 0.05) changes in color characteristics of lions-paw scallop. Although a lower value in redness (a*)
was observed, the increase in yellowness (b*) produced a drop in
hue angle (which meant a redder color). Similar results were reported by Boles and Shand (1999) for restructured steakettes made
from sirloin tip. With a mixture of fibrinogen and thrombin as binder agent, steakettes were redder and yellower than steakettes
made with alginates. This could be explained because the fibrinogen component of Fibrimex has a slight reddish-orange hue, being
derived from blood (Fisher 1999). The same author indicates that
Activa could transfer a whitish color to the restructured products.
However, results obtained in this study, indicated that the use of the
CT system did not affect the original color of raw material (adductor
muscles) of either species (P > 0.05).

Textur
al pr
oper
ties
extural
proper
operties
Results of the Warner-Bratzler (WB) shear test and texture profile
analyses (TPA) are shown in Figure 1 and 2, respectively. When comparing firmness between species, similar values (P > 0.05) for the
WB shear test were obtained for adductor muscles (raw material) of
both species. However, our hardness results from texture profile
analyses indicated firmer texture (P < 0.05) in adductor muscles of
catarina scallop. When Ocao-Higuera (1999) analyzed these species using the WB shear test, he found values of 0.38 kgf in catarina
and 0.30 kgf in lions-paw scallops. Crapo and others (1999) reported that the softness of giant grenadier (Albatrossia pectoralis) flesh
was related to its low protein content and high moisture. In his review of the literature, Dunajski (1979) concluded that texture of
fish muscle is affected by water contentmuscle containing more
moisture has softer texture. However, we found no support for differences in firmness in either species related to moisture content.
We found that catarina, having higher protein content, was firmer
than lions-paw. On the other hand, results of the texture evaluation
by the Warner-Bratzler (WB) shear test and the texture profile analysis showed that the effect of the binder system on textural properties was different between species. Kuraishi and others (2001)
indicated that transglutaminase has much potential to improve,
among other properties, firmness and springiness, which we observed when comparing firmness (WB shear and hardness values)
and springiness of restructured scallop adding CT to the raw material of both species. Similar results were reported by OKennedy
and others (2000) who found that the strength of raw pork meat
increased 141% by using sodium caseinate (3.375%) and transglutaminase (530 EU/kg) as binding agents. In addition, Kuraishi
and others (1997) observed an increment of 850% in strength in
restructured pork products compared with the raw material. The
binder system affected gumminess in both species in the same
wayhigher values were observed for restructured samples with
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the CT and FT processes compared with raw material, but the increase was higher with the CT process. Parameters of cohesiveness,
chewiness, and adhesiveness were modified in different ways in
each species. In lions-paw, CT increased cohesiveness more (144%)
than FT (22%). For catarina, the increase in cohesiveness was similar with both binders (110% to 111%), but in chewiness was higher in CT (998%) than in FT (222%). In lions-paw, an increase in
chewiness (120%) and adhesiveness (80%) was observed only in
CT. Catarina adhesiveness increased with the CT (180%) and FT
(191%) systems.
De Jong and Koppelman (2002) indicated that microbial transglutaminase promotes cross-linking of substrate protein gel, resulting in the formation of a protein gel between the meat particles and
also promotes cross-linking of this gel with proteins at the surface of
the meat. The significantly higher increases observed in most of the
textural parameters using the CT system on catarina than the lionspaw could be related to a different degree of cross-linking of the CT
matrix gel with the proteins of the adductor muscle.

Light microscopy of binding

regions and binding systems
Microscopy provides the tools for describing how a particular

Figure 1Warner-Bratzler shear test values of raw materials and restructured meats of 2 scallop species using 2
cold-set binding systems. Different letters within a species
indicate significant difference (P < 0.05) between treatments. Bars represent standard deviation (n = 10). CT = restructured with caseinate-transglutaminase; FT = restructured with fibrinogen-thrombin; RM = raw material.
Vol. 70, Nr. 2, 2005JOURNAL OF FOOD SCIENCE

E81

E: Food Engineering & Physical Properties

a CT = restructured with caseinate-transglutaminase; FT = restructured with fibrinogen-thrombin; RM = raw material; L* = lightness, a* = redness, b* = yellowness.
bValues are the mean  SD (n = 4).
cMeans within a column and species with the same letter are not significantly different (P > 0.05).

Restructured scallop by cold-set binders . . .

structure is engineered, and therefore, how it relates to the properties of the product (Hermansson and others 2000). We used light
microscopy to elucidate the structure of the binder matrix used in
the restructuring process and the way in which they were incorporated between the adjacent adductor muscles in the restructured
products. Plates presented in Figure 3 are representative of a series
of images taken from each treatment. Marked differences were
observed between the structures produced by polymerized cold-set
binder matrices. The CT matrix (Figure 3a) has a solid and continuous phase with a relatively compact matrix, whereas the FT system (Figure 3b) has a fibrous discontinuous matrix with different
level of aggregation of the materials. These could be related with the
lower values of chewiness and gumminess obtained in restructured

material of both species using the FT process rather than the CT

process. In Figure 3c and 3d, the CT matrix at the binder-adductor
muscle interface appears in close contact with all adductor surfaces
in both species. Conversely, the contact between FT matrix and the
muscle fibers at the binder-adductor muscle interface in both species (Figure 3e and 3f ) was uneven. In several sea foods, muscle
texture is related to microstructure (Hatae and others 1995; Ando
and others 1999; Sigurgisladottir and others 2001; Bugeon and others 2003; Bjrnevik and others 2004). In this study, this relation
could not be determined, probably because light microscopy did
not provide enough resolution to show differences in muscular
structures (MF) between species (compare Figure 3c and 3d; 3e and
3f ); regardless, significant textural differences were found (Figure

E: Food Engineering & Physical Properties

Figure 2Texture profile analysis parameters of raw materials and restructured meats of 2 scallop species using
2 cold-set binding systems. Different letters within a species indicate significant difference (P < 0.05) between treatments. Bars represent standard deviation (n = 10). CT = restructured with caseinate-transglutaminase; FT = restructured with fibrinogen-thrombin; RM = raw material.
E82

JOURNAL OF FOOD SCIENCEVol. 70, Nr. 2, 2005

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2). A more detailed study is needed to find differences in microstructure between species.

Conclusions

ions-paw and catarina scallops can be successfully restructured

by CT or FT systems. Results indicate that, not only the restructuring system, but the species have an influence on characteristics
of restructured scallop meat. At the levels used in this work, the end
color of the FT system was noticeable in adductor muscles from lions-paw scallops. A larger increase in most texture parameters was
produced by the CT system than was produced by the FT system.
Additional research is needed to determine whether the differences found here are detectable by consumers and influence their
preferences.

Acknowledgments
This work was supported by Consejo Nacional de Ciencia y Tecnologa (CONACYT project G-33593-B). Authors are grateful to
Cultivos Tcnicos del Mar Sudcaliforniano S.A. de C.V. for providing
scallop samples and to Carmen Rodrguez-Jaramillo for assistance
in microstructure analysis. Our staff editor at CIBNOR improved
the readability of the text.

References
Ando M, Nishiyabu A, Tsukamasa Y, Makinodan Y. 1999. Post-mortem softening
of fish muscle during chilled storage as affected by bleeding. J Food Sci
64(3):4238.

Figure 3Light microscopy images (40) contrasted with

Massons trichrome stain of polymerized matrices and restructured meats from lions-paw scallops and catarina scallops, using caseinate-transglutaminase (CT) and fibrinogenthrombin (FT) systems. A = CT matrix; B = FT matrix; binderadductor muscle interface for lions-paw scallop meats restructured with CT (= C) and FT (= E). Binder-adductor muscle
interface for catarina scallop meats restructured with CT
(= D) and FT (= F). Muscle fibers (MF) and polymerized proteins of matrices (PPM) appear as pink to red color. Interstitial materials appear white.
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