Salt Treatment on the Quality of the Freezing Scallop Mince

Abstract:

During the frozen storage,water loss,protein denaturation,weight and nutrition loss of scallop products was caused.It could bring great economic loss and impede the economic development of local fisheries.Therefore,the development of new scallop products and the study of water holding technology was of great significance.In this paper,the fresh scallop adductor was used as raw materials,and the scallop adductor mince was prepared with the actual production process by adding phosphate,salt and combinations of salt and phosphate.The changes of quality and weight of minced products were studied.Results showed that mixture of salt and phosphate could effectively reduce the loss of cooking and thawing weight,protein water solubility and TVB-N were descended,but protein salt solubility was increased with salt concentration.