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Spoilage and spoilage indicators in queen scallops ( Chlamys opercularis )
Author(s) -
THOMSON A. B.,
DAVIS H. K.,
EARLY J. C.,
BURT J. R.
Publication year - 1975
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.1365-2621.1975.tb00009.x
Subject(s) - food spoilage , hypoxanthine , organoleptic , queen (butterfly) , glycogen , fishery , food science , chemistry , biology , zoology , biochemistry , hymenoptera , genetics , bacteria , enzyme
Summary Queen scallops were shucked and held as prepacked meats. Some of the prepacked meats were frozen and held frozen together with some shell on queens. At various times of storage, organoleptic descriptions of the meats were given along with determinations of TMA, * TVB, VRS, glycogen hypoxanthine, ribose fractions and optical density ratios before and after treatment with ion‐exchange resin. Of these tests, only hypoxanthine showed any promise as a freshness indicator under all the conditions covered.