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

Manthey-Karl, Monika GND; Lehmann, Ines GND; Ostermeyer, Ute GND; Rehbein, H.; Schröder, Ute GND

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Published in:
Foods
Vol. 4, H. 4 (2015), p. 524-546
Date Issued:
29.09.2015
DOI:
10.3390/foods4040524
Language:
English
Type of Resource:
Text
Keywords:
scallop products; chemical composition; additives; moisture to protein ratio; species identification; citric acid; phosphates; water content
DDC subject of DNB:
540 Chemistry & allied sciences
Institution:
Max Rubner-Institut, Department of Safety and Quality of Milk and Fish Products
Physical Location:
W2470

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Manthey-Karl, Monika / Lehmann, Ines / Ostermeyer, Ute / et al: Meat Composition and Quality Assessment of King Scallops (Pecten maximus) and Frozen Atlantic Sea Scallops (Placopecten magellanicus) on a Retail Level. 2015.

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