Meat Composition and Quality Assessment of King Scallops (Pecten maximus) and Frozen Atlantic Sea Scallops(Placopecten magellanicus) on a Retail Level

Foods

Ute Schröder¹  Hartmut Rehbein¹  Monika Manthey-Karl¹  Ute Ostermeyer¹  Ines Lehmann¹ 

[1] Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Palmaille 9, 22767 Hamburg, Germany;

关键词: scallop products;    chemical composition;    additives;    moisture to protein ratio;    species identification;    citric acid;    phosphates;    water content;   

DOI  :  10.3390/foods4040524

来源: DOAJ

【 摘 要 】

An enlarged range of scallop products on the market allows the consumer to buy lower priced alternatives, which often raises the question of quality and control. Frozen meat of king scallops (Pecten maximus) and Atlantic sea scallops (Placopecten magellanicus) were purchased on the German market and compared with fresh shell-on king scallops of various origin. The approximate composition, inclusive citric acid and phosphates, minerals, free amino acids (FAA) and fatty acid profiles were examined in the muscle to identify changes as a result of processing. The FAA glycine and taurine as well the fatty acids20:5n-3 (EPA) and 22:6n-3 (DHA) were the most abundant, but were reduced in processed samples. Di- and triphosphate contents were not detectable (<0.01 g·kg−1) in untreated meats. Most frozen scallop products contained added citrates and polyphosphates and had distinctly higher water contents (up to 89%) and an increased moisture to protein ratio (M/P) (up to 9) compared with the fresh king scallops (78%, M/P < 5). Labelling of species, verified by PCR-based DNA analysis, and ingredients were not correct in each case. Overall results indicated no relevant differences in mineral content, except high sodium contents, resulting from additives. Labelling does not readily allow the consumer to recognize the extent of processing effects.

【 授权许可】

Unknown