Energy Processes During Rigor Mortis in the Adductor Muscle of the Lion’s Paw Scallop (Nodipecten subnodosus): Effects of Seasonality and Storage Temperature

The lion’s paw scallop (Nodipecten subnodosus) is a commercially valuable pectinid whose postharvest quality strongly depends on storage and handling conditions. This study investigated the combined effects of seasonality, postmortem time, and storage temperature on energy metabolism in the adductor muscle, focusing on metabolites associated with rigor mortis and freshness. Adult scallops (~10 cm shell height) were harvested in four seasons (spring, summer, autumn, winter), transported under commercial conditions for approximately 2 h, and stored at 0, 5, and 10 °C for 48 h. Muscle samples were collected every 8 h and analyzed for ATP, ADP, AMP, glycogen, arginine phosphate (Arg-P), and free arginine using HPLC and enzymatic assays. In addition, the adenylate energy charge (AEC) was determined in freshly harvested and post-transport specimens. Initial ATP concentrations ranged from 4.2 to 6.5 µmol/g, with higher levels in winter, while Arg-P varied from 3.1 to 4.8 µmol/g. Seasonality significantly influenced all metabolites except arginine, and transport markedly reduced ATP and AEC, particularly in spring and autumn. Storage at 0 °C resulted in rapid ATP depletion (<1.0 µmol/g within 12 h) and AMP accumulation (>3.0 µmol/g), indicating accelerated energy collapse. In contrast, scallops stored at 5 and 10 °C maintained ATP levels above 2.5 µmol/g for up to 24 h, delaying rigor mortis, reducing postmortem contraction, and preserving muscle texture and appearance. Overall, these findings demonstrate that moderate refrigeration represents a physiologically suitable and technologically advantageous strategy to optimize scallop postharvest handling, extend shelf life, and enhance product quality for the fresh seafood market.