Chilled (5°C) and Frozen (−18°C) Storage Stability of the Purple-Hinge Rock Scallop, Hinnites multirugosus Gale |
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| Authors: | GARNELLE MAXWELL-MILLER RONALD V. JOSEPHSON AUDREY A. SPINDLER DONA HOLLOWAY-THOMAS MARGO W. AVERY CHARLES F. PHLEGER |
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| Affiliation: | Authors Maxwell-Miller, Josephson, Spindler, Holloway-Thomas and Avery are with the School of Family Studies and Consumer Sciences and Author Phleger is with the Dept. of Natural Science, San Diego State Univ., San Diego, CA 92182. |
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| Abstract: | Purple-hinge rock scallops (Hinnites multirugosus), native to northeast Pacific Coast waters and under evaluation for commercial aquaculture, were harvested wild and analyzed for storage stability. Over 2 wk of chilled storage at 5°C or 5 months of frozen storage at ?18°C, scallops showed no appreciable lipid oxidation, proteolytic change, and ammonia development. Hypoxanthine fluctuated throughout fresh storage. Bacterial numbers were unchanged at ?18°C but sharply increased during the second week at 5°C. Odor of raw scallops deteriorated somewhat at week 2 of chilled storage and month 4 of frozen storage. However, when cooked, scallops showed no significant differences for most sensory characteristics or for acceptability. Cooking losses were variable. Textural shear parameters changed with weight and frozen storage. |
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