Shellfish, especially scallops, are a nutritional powerhouse, containing high levels of proteins, fats, and glycogen. However, they are prone to spoilage due to microorganism activity and their enzymes, leading to autolysis and yellowing. This susceptibility requires the use of advanced preservation methods such as rapid freezing (IQF) to maintain their quality. The overall quality of frozen scallop products depends significantly on factors such as the freshness of the raw materials, freezing methods, conditions, and thawing techniques.
Scallops, including chlamys farreris, bay scallops, and sea scallops, are important cultivated species along China’s coastline. Their rich amino acid composition contributes to their unique flavor, making them a traditional seafood delicacy in China. The main forms of commercial scallop products are frozen raw scallop meat and frozen cooked scallop meat.
The process of preparing frozen scallop meat involves several critical stages: starting with fresh scallops, which are washed, shelled, and cleaned to remove the internal organs and outer membrane. After cleaning, the scallops are drained and sorted before being prepared for rapid freezing, aiming for a core temperature of -25℃. After freezing, the scallops undergo ice coating and are packed in polyethylene plastic bags, then boxed and stored in cold storage at temperatures below -18℃.
Key operational points include selecting fresh, odorless scallops free from spoilage, thorough cleaning with 0.5% salt water, and proper sorting based on size. The entire process is designed to preserve the natural taste and nutritional value of the scallops while ensuring their safety and shelf life.
