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EXPERIMENTAL FREEZING ON BOARD OF SEA SCALLOP (PLACOPECTEN MAGELLANICUS).

Author(s) : MERRITT J. H., CHUNG S. L., GOULD S. P.

Summary

MEASUREMENTS OF DRIP IN THAWED AND COOKED MEAT FROM SEA SCALLOPS SHOWED THAT QUALITY IS DEPENDENT ON CONDITIONS PRIOR TO FREEZING. SHUCKED MEATS FROZEN SOON AFTER CATCHING EXHIBITED LOW DRIP AND HIGH QUALITY COMPARED TO SCALLOPS FROZEN AFTER ONE OR MORE DAYS IN ICE. CURRENT PRACTICE IN THE GEORGES BANK FISHERY IS TO STORE IN ICE FOR UP TO ABOUT 12 DAYS. FREEZING ON BOARD WOULD RESULT IN AN INCREASE IN YIELD OF COOKED MEAT OF UP TO 15 %. THIS MIGHT ALSO ALLOW THE RECOVERY OF ROE AND OTHER MATERIAL THAT IS NOW DISCARDED.

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Details

  • Original title: EXPERIMENTAL FREEZING ON BOARD OF SEA SCALLOP (PLACOPECTEN MAGELLANICUS).
  • Record ID : 1992-1247
  • Languages: English
  • Source: Chilling and Freezing of New Fish Products.
  • Publication date: 1990/09/18
  • Document available for consultation in the library of the IIR headquarters only.

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