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Abstract
ABSTRACTSea scallop adductor muscles were used to evaluate six scallop processing methods with regards to changes in moisture content, nutritional equivalency, and total plate counts. Sodium tripolyphosphate (STP) reduced the rate of moisture incorporation, enhanced scallop moisture binding capacity and maintained a degree of antimicrobial capacity. Scallop moisture content increased with processing time. Short processing times using a higher concentrated STP solution performed as well, or better, in binding moisture and reducing bacteria than longer processing times using a lower concentrated STP solution. Increasing moisture content decreased nutrient levels on a per weight basis. Nutrients most affected by increasing moisture content were protein, niacin, calcium, and vitamin B12. Moisture loss due to freeze/thaw or cooking concentrated some nutrients (protein and minerals), while contributing to the loss of water‐soluble nutrients. The use of STP lowered scallop drip loss, which in turn, reduced nutrient loss.
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