Scallop Quality

Summary

This report outlines a trial carried out to identify the effects of storage temperature, storage time before processing and the soaking of scallop meats upon scallop quality. The trial also investigated the use of a chemical quality assessment measure, D-Lactic acid, by comparing it against the commonly used organoleptical techniques for quality assessment. This report has been produced from a scanned original and may therefore contain some formatting and other inaccuracies. In cases where this affects the technical content, a paper copy of the original report can still be obtained from Seafish.

Author

• M. Boulter

Publication Reference No.

SR469

Publication date

01 March 1996