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.
Highlights
The initial quality of the raw material and changes during transport, processing and storage are key criteria for the assessment of seafood products
Shifts in the biochemical composition, and manipulations are mostly invisible to the consumer
The main beneficial aspects derive from the nutritional value of the essential amino acids, highly digestible proteins, minerals and a high content of long chain polyunsaturated fatty acids
Summary
The initial quality of the raw material and changes during transport, processing and storage are key criteria for the assessment of seafood products. Shifts in the biochemical composition, and manipulations are mostly invisible to the consumer. The knowledge of those parameters which determine the original composition and the most important attributes can be used to identify adulterations, resulting in a loss of food quality. Seafood, including shellfish, is considered as a healthy product in human diet. The main beneficial aspects derive from the nutritional value of the essential amino acids, highly digestible proteins, minerals and a high content of long chain polyunsaturated fatty acids. The European market share of marine bivalve mollusks of the family Pectinidae, commonly known as scallops, has increased significantly in recent years and has been extended besides the king scallop (Pecten maximus) to a variety of other species, mainly the Atlantic sea scallop (Placopecten magellanicus)
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