Abstract:The changes of sensory and biochemical characteristics on the fresh and frozen‐thawed scallop adductor muscle during storage at 4°C were discussed in this study. The Quality Index Method (QIM) scheme for evaluating scallop adductor muscle as raw materials for sashimi was proposed for the first time. The results of sensory evaluation showed that frozen‐thawed scallop adductor muscle within zero to one day of refrigeration can be happily accepted by consumers, indicating the superiority of freezing for long‐dist… Show more
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