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Manthey-Karl M, Lehmann I, Ostermeyer U, et al. Meat Composition and Quality Assessment of King Scallops (. Foods. 2015;4(4):524-546doi: 10.3390/foods4040524.
Manthey-Karl, M., Lehmann, I., Ostermeyer, U., Rehbein, H., & Schröder, U. (2015). Meat Composition and Quality Assessment of King Scallops (. Foods (Basel, Switzerland), 4(4), 524-546. https://doi.org/10.3390/foods4040524
Manthey-Karl, Monika, et al. "Meat Composition and Quality Assessment of King Scallops (." Foods (Basel, Switzerland) vol. 4,4 (2015): 524-546. doi: https://doi.org/10.3390/foods4040524
Manthey-Karl M, Lehmann I, Ostermeyer U, Rehbein H, Schröder U. Meat Composition and Quality Assessment of King Scallops (. Foods. 2015 Sep 29;4(4):524-546. doi: 10.3390/foods4040524. PMID: 28231221; PMCID: PMC5224553.
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Foods. 2015 Sep 29;4(4):524-546. doi: 10.3390/foods4040524.

Meat Composition and Quality Assessment of King Scallops (.

Foods (Basel, Switzerland)

Monika Manthey-Karl, Ines Lehmann, Ute Ostermeyer, Hartmut Rehbein, Ute Schröder

Affiliations

  1. Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Palmaille 9, 22767 Hamburg, Germany. [email protected].
  2. Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Palmaille 9, 22767 Hamburg, Germany. [email protected].
  3. Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Palmaille 9, 22767 Hamburg, Germany. [email protected].
  4. Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Palmaille 9, 22767 Hamburg, Germany. [email protected].
  5. Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Palmaille 9, 22767 Hamburg, Germany. [email protected].

PMID: 28231221 PMCID: PMC5224553 DOI: 10.3390/foods4040524

Abstract

An enlarged range of scallop products on the market allows the consumer to buy lower priced alternatives, which often raises the question of quality and control. Frozen meat of king scallops (

Keywords: additives; chemical composition; citric acid; moisture to protein ratio; phosphates; scallop products; species identification; water content

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