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CHILLED [278 K (5 DEG C)] AND FROZEN [255 K (-18 DEG C)] STORAGE STABILITY OF THE PURPLE-HINGE ROCK SCALLOP, HINNITES MULTIRUGOSUS GALE.

Author(s) : MAXWELL-MILLER G.

Type of article: Article

Summary

PURPLE-HINGE ROCK SCALLOPS (HINNITES MULTIRUGOSUS), FROM NORTH-EAST PACIFIC COAST WERE HARVESTED WILD AND ANALYZED FOR STORAGE STABILITY. OVER 2 WK AT 278 K OR 5 MONTHS AT 255 K, SCALLOPS SHOWED NO APPRECIABLE LIPID OXIDATION, PROTEOLYTIC CHANGE, AND AMMONIA DEVELOPMENT. BACTERIAL NUMBERS WERE UNCHANGED AT 255 K BUT SHARPLY INCREASED DURING THE SECOND WEEK AT 278 K. ODOUR OF RAW SCALLOPS DETERIORATED SOMEWHAT AT WEEK 2 OF CHILLED STORAGE AND MONTH 4 OF FROZEN STORAGE. WHEN COOKED, SCALLOPS SHOWED NO SIGNIFICANT DIFFERENCES FOR MOST SENSORY CHARACTERISTICS. TEXTURAL SHEAR PARAMETERS CHANGED WITH WEIGHT AND FROZEN STORAGE.

Details

  • Original title: CHILLED [278 K (5 DEG C)] AND FROZEN [255 K (-18 DEG C)] STORAGE STABILITY OF THE PURPLE-HINGE ROCK SCALLOP, HINNITES MULTIRUGOSUS GALE.
  • Record ID : 1983-1431
  • Languages: English
  • Publication date: 1982
  • Source: Source: J. Food Sci.
    vol. 47; n. 5; 1982.09-10; 1654-1661; 2 fig.; 6 tabl.; 35 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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