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Spoilage and spoilage indicators in queen scallops ( Chlamys opercularis ): I. Held in ice
Author(s) -
THOMSON A. B.,
DAVIS H. K.,
EARLY J. C.,
BURT J. R.
Publication year - 1974
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1974.tb01784.x
Subject(s) - food spoilage , trimethylamine , organoleptic , hypoxanthine , queen (butterfly) , food science , chemistry , biology , botany , organic chemistry , hymenoptera , bacteria , genetics , enzyme
Summary A number of bacterial, organoleptic and chemical evaluations were made on iced queen scallops in shell over 14 days total. The spoilage flora, qualitative and quantitative, is described. Organoleptic descriptions are given along with determinations of trimethylamine, total volatile bases, volatile reducing substances, glycogen, hypoxanthine, ribose fractions and optical density ratios at 248 nm before and after treatment with ion‐exchange resin. Hypoxanthine showed the most promise as a spoilage indicator while total volatile bases and optical density ratio showed some promise but to a lesser extent.