Meat Composition and Quality Assessment of King Scallops (Pecten maximus) and Frozen Atlantic Sea Scallops (Placopecten magellanicus) on a Retail Level

Abstract

An enlarged range of scallop products on the market allows the consumer to buy lower priced alternatives, which often raises the question of quality and control. Frozen meat of king scallops (Pecten maximus) and Atlantic sea scallops (Placopecten magellanicus) were purchased on the German market and compared with fresh shell-on king scallops of various origin. The approximate composition, inclusive citric acid and phosphates, minerals, free amino acids (FAA) and fatty acid profiles were examined in the muscle to identify changes as a result of processing. The FAA glycine and taurine as well the fatty acids 20:5n-3 (EPA) and 22:6n-3 (DHA) were the most abundant, but were reduced in processed samples. Di- and triphosphate contents were not detectable (<0.01 g·kg−1) in untreated meats. Most frozen scallop products contained added citrates and polyphosphates and had distinctly higher water contents (up to 89%) and an increased moisture to protein ratio (M/P) (up to 9) compared with the fresh king scallops (78%, M/P < 5). Labelling of species, verified by PCR-based DNA analysis, and ingredients were not correct in each case. Overall results indicated no relevant differences in mineral content, except high sodium contents, resulting from additives. Labelling does not readily allow the consumer to recognize the extent of processing effects.

Natural Chemical Composition of Commercial Fish Species: Characterisation of Pangasius, Wild and Farmed Turbot and Barramundi

“…For the citric acid determination, our own laboratory procedure was developed [ 9 ]. The isocratic HPLC approach for citric acid was carried out on the column Synergi Hydro RP 80A, 4 µm (250 × 4.6 mm) with the pre-column AQ C18 (4 mm × 3.0 mm) (both Phenomenex, Aschaffenburg, Germany), and UV detection at 220 nm.…”

“…Analytical details are described by [ 9 ]. In brief, 2 g muscle homogenate were digested in a mixture of 4 mL 65% nitric acid ( w / w ) and 1 mL 30% hydrogen peroxide ( w / w ) in a closed tetrafluormethaxil quartz vessel of a temperature time programmed Milestone ultraCLAVE III digestion system (Milestone SRL, Sorisole, Italy).…”

“…As a valuable source of protein, essential fatty acids, and micronutrients, fish is important for diversified and healthy diets. However, several publications and annual reports of federal investigation offices for food in Germany often note appreciable changes at the retail level, mainly resulting from too high water content [ 6 , 9 ].…”

Enhancing lipid nutritional quality of oysters by hybridization betweenCrassostrea gigasandC. angulata

“…Therefore, hybrid oysters are more beneficial than inbred oysters for human health. It is worth noting that although there are many reports showing that bivalves are rich in n‐3 PUFA, especially EPA and DHA (Manthey‐Karl et al, ; Passi et al, ; Ricardo et al, ), but there was no report on the FA composition can be improved by hybridization. Compared with other studies (Table ), all progenies in the present study had much higher total lipid content (9.1%–9.5% wet weight) than wild and farmed oysters (1.2%–6.7% wet weight) collected from Mediterranean sea (Biandolino et al, ), Beihai, China (Qin et al, ), Rushan Bay, China (Zhu et al, ), Kerala, India (Asha, Anandan, Mathew, & Lakshmanan, ), Malaysia (Aziz, Azlan, Ismail, Alinafiah, & Razman, ), Canada (Pernet, Gauthier‐Clec, & Mayrand, ), Jiaozhou Bay, China (Xu & Yang, ), and Bizerte lagoon, north of Tunisia (Dridi, Salah Romdhane, & Elcafsi, ).…”

“…It is well known that bivalve fatty acids are highly unsaturated and could be a good source of n‐3 PUFA (Manthey‐Karl, Lehmann, Ostermeyer, Rehbein, & Schröder, ; Passi, Cataudella, Marco, Simone, & Rastrelli, ; Qin et al, ; Ricardo et al, ; Zhu, Li, Yu, & Kong, ), due to bivalves mainly feed on phytoplankton (Tan & Ransangan, ). However, the lipid compositions in bivalve are dynamic, which associated with numbers of biological (starvation; Tan & Ransangan, ; Tan & Zheng, ) and environmental factors (food quality and quantity changes, climatic events interfere with feeding or metabolic processes; Tan & Ransangan, , , ).…”