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On‐board handling and freezing of the sea scallop, Placopecten magellanicus
Author(s) -
CHUNG S. L.,
MERRITT J. H.
Publication year - 1991
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.1365-2621.1991.tb02014.x
Subject(s) - scallop , fishery , freezing point , on board , biology , food science , environmental science , engineering , physics , aerospace engineering , thermodynamics
Summary The effects of on‐board handling and freezing on the quality of meats from the sea scallop, Placopecten magellanicus , in the Atlantic Canadian fishery were investigated. The results show that meats frozen within 6 h of catching, pre‐rigor, were markedly superior to meats frozen after storage in ice for up to 10 days, with lower drip loss, more tender texture, less flavour loss and higher overall acceptability. Inferior results were obtained without pre‐chilling of the meats before storage in cotton bags in melting ice and with live holding for 3 days followed by freezing and storage at minus 30°C for up to 6 months. Days in ice before freezing, however, exerted by far the greatest influence on quality. According to these results, freezing on board warrants consideration on grounds of superior quality including increased yield of cooked product.