ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The purple-hinge rock scallop (Hinnites multirugosus), is being considered a new candidate for marine aquaculture. Adductor muscle was analyzed for its sensory characteristics and compared with commercially available scallops. Three different groups of rock scallops, one undernourished with bland flavor, were analyzed for fatty acids and carbohydrates. The rock scallop rated very high in flavor and aroma profiles in comparison to Thailand, Nova Scotia, and various Atlantic Coast scallops. It lacked a fishy aroma in contrast to all other brands tested and had a clean shellfish, sweet, and buttery aftertaste. Despite flavor differences, total lipid and fatty acids did not differ significantly in the three populations analyzed. Lipid comprised 2% (as percent dry weight) of the adductor muscle. Principal fatty acids are 16:1, 18:2, 18:3, 20:1 and 20:s; 93–96% of the fatty acids are unsaturated. Rock scallops experimentally starved for 2 months had a bland flavor and had lower monosaccharides (0.292–0.511 μmoles monosaccharide per mg protein) and glycogen compared to rock scallops with normal flavor (1.047–1.739 μmoles monosaccharide per mg protein). Starved scallops also had lower individual monosaccharides (0.121–0.217 μmoles glucose per my protein) compared to normal flavor scallops (0.527–1.339 μmoles glucose per my protein). The principal monosaccharides identified include fucose, mannose, glucose, galactosamine, glucosamine, and sialic acid, all of which are quantitatively lower in bland flavor scallops. Glucose is bound as glycogen.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1978.tb07416.x
Permalink
