Characteristics of scallop adductor muscle separated using automated scallop sheller
2018
Narita, M. (Hokkaido Research Organization Central Fisheries Research Institute, Yoichi, Hokkaido (Japan)) | Kumotsu, K. | Miyazaki, A. | Sato, A. | Shimizu, S. | Ebitani, K.
Recently, automated scallop shellers have received considerable attention, because of lack of labor in the fish-processing industry. However, it is not clear how automated scallop shellers affect the quality of scallop adductor muscles. In this study, we compared the characteristics of scallop adductor muscles separated from the shell using an automated scallop sheller (AM-AS) with those separated using a hand sheller (AM-HS). When fresh adductor muscles were soaked in water, water absorption rate and eluted amino acid content were lower in AM-AS than in AM-HS; however, there was no difference in these parameters in frozen-thawed adductor muscles. AM-AS and AM-HS were similar in breaking strength and viable bacterial count for both fresh and frozen-thawed adductor muscles. A sensory evaluation conducted by 60 panelists revealed no significant difference between AM-AS and AM-HS for frozen-thawed adductor muscles. From the results of this experiment, we concluded that AM-AS and AM-HS were similar in quality and that the automated scallop sheller is a potential solution to the current issue of lack of labor in the scallop processing industry.
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