I'm sure others have already answered, but in case not:
Dry means not soaked. Scallops are very often soaked in phosphates since
they can readily be made to take up water. We regularly run moisture
analyses here in the QC lab. Regarding % moisture content, FDA labeling
regulations state:
* At 82.00% or less water content, product may be labeled "Scallops"
* Between 82.00 and 86.00%, the label must state "Water added scallop
product"
* Over 86.00%, the scallops may not be sold; they are then considered
"adulterated"
>From experience, scallops we test are often above 82%. I've seen the "25%
water added" statement numerous times, but have no idea how it applies and
haven't been able to find anyone else who can explain what it means. Does
anyone on the list know?
Cheers,
Fredrik J. Stengard
Director of Research/QC/HACCP-Bio Safety
Bama Sea Products, Inc.
756 28th Street South
St. Petersburg, FL 33712
Phone (727) 327-3474 x374
Fax (727) 327-7574
email: fstengard@bamasea.com
-----Original Message-----
From: alma tina [mailto:almaotina@yahoo.com]
Sent: Wednesday, April 14, 2004 9:15 AM
To: seafood@ucdavis.edu
Cc: almaotina@yahoo.com
Subject: scallops
Dear list,
I would like to ask anybody who have the knowledge regarding scallops. What
is the difference between soaked and dry pack, is it a practice that
scallops are soaked, in what? plain water or with the use of phosphates. I
saw a scallops product where in you will find in the label, 25 % water
added. Are there any reading materials or publication that concentrates on
scallops. Any information will be highly appreciated.
Thanks and Best Regards,
Alma O. Tina
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