Effects of flash-boil shucking on biochemical, sensorial and ultrastructural properties of Yesso Scallop (Mizuhopecten yessoensis) adductor muscle during refrigeration
Abstract:Scallop adductor muscle has a great popularity for raw consumption in Japan, but conventionally shucking live scallops with high vitality by knife needs skill and is time-consuming. Flash-boil shucking is a convenient shucking method in sushi restaurants for live scallops. However, it is not clear about the effects of this treatment on the quality of its main edible part, adductor muscle. This study was conducted to investigate the impact of flash-boil shucking on the quality raw-edible scallop adductor muscle… Show more
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