Dear Ricardo
There seems to very little literature on indexes of freshness of scallops and I have no knowledge of any recommended criteria.. I have notes on only 2 papers which are relevant: Thomson, A.B., Davis, H.K., Early, J.C. & Burt, J.R., 1974, Spoilage and spoilage indicators in queen scallops. I. Held in ice, Journal of Food Technology, 9, 381-390, and Claudia Ruiz-Capillas, William F. A. Horner, Carol M. Gillyon, 2001, Effect of packaging on the spoilage of king scallop (Pecten maximus) during chilled storage, European Food Research and Technology, 213, 95-98. Sensory evaluation should be the preferred method, but I am not aware of any structured scales for sensory evaluation of quality of scallops. If you are carrying out shelf life studies then my view is that sensory criteria must be used to determine shelf life as that is how the consumer will judge acceptability. I do not have a copy of the 2nd paper cited above, but the 1st suggests that hypoxanthine content could be a suitable index if you want a non sensory method.
Peter Howgate----- Original Message -----
From: Ricardo Simpson
To: seafood@ucdavis.edu
Sent: Wednesday, April 21, 2004 7:19 PM
Subject: SCALLOPS
Dear Colleagues,
We are developing a food service portion of scallops under MAP
and we are looking for a nice (good) freshness/spoilage indicator
for our shel-life studies.
Warm regards,
Ricardo Simpson, Ph.D.
Associate Professor
Universidad Santa Marķa
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