a. Dark Gray or Black Scallops. Dark gray or black scallop is a condition that develops when the scallops are not iced immediately after being caught. (Scallops are normally shucked at sea with only the adductor muscle being retained, packed in cloth bags, and then thoroughly iced.) The condition starts as a light grayish discoloration on the outside surfaces, becoming darker and penetrating inward. Light gray scallops may be accepted by the inspector.
b. Diseased Scallops. In diseased scallops, small pink nodules, approximately one-fourth inch in diameter, develop within the adductor muscle. The nodules contain a pus-like fluid. The condition is not necessarily confined to the surface. The cause of this condition is unknown. Any lot of scallops with evidence of this disease is rejected.
c. Black Spot in Shrimp. Black spot or "tigering" is a condition caused in shrimp by enzyme reactions in the presence of oxygen. This black discoloration develops where the segmented sections of the shell join together. There is a blackening of the melanin pigments in the shell membranes. This blackening appears as black bands where the shell segments overlap, giving the tail a banded (zebra or tiger) appearance. This leaves a tigering appearance. This condition when confined to the shell is not serious, but when it penetrates into the flesh beneath shell, it is unacceptable. Aboard fishing vessels, chemicals such as sodium bisulfite are added to the shrimp when iced to inhibit this development.
d. Fever Shrimp. Fever shrimp is a reddish discoloration of the muscle tissue under the shell of shrimp and other crustaceans. It is the result of improper chilling (icing) after the catch. It is more noticeable in white shrimp. The inspector must not confuse fever shrimp with the normal red membrane that separates the muscle tissue from the shell.
e. Iodoform Shrimp. Iodoform odor in shrimp is the result of excessive feeding on certain types of seaweed. There is a strong medicine odor and taste in iodoform shrimp. It is common for brown shrimp to have an iodoform taste and odor. However, a pronounced condition is unacceptable as it reduces the palatability for institutional type feeding.
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