SOME OBSERVATIONS ON THE QUALITY OF THE WEATHERVANE SCALLOP (PLATINOPECTEN CAURINUS)

Abstract

The meats of the weathervane scallop (Platinopecten caurinus) were stored at 32 F and the major chemical and physical changes were defined. Storage at 32 F for up to 10 days caused little or no undesirable change in flavor; however, storage did result in a pronounced toughening of cooked texture of meat. Treatment of meats with sodium tripoly-phosphate reduced the degree of toughening of stored meats, but this treatment did not appear to control the texture change sufficiently to justify its use. The pH, salt solubility, content of adenine nucleotides, phosphorylated sugars, and glycogen were determined on stored meats. It was suggested that a product of superior quality could be produced through the processing of freshly shucked scallops.