INIBIOLP   05426
INSTITUTO DE INVESTIGACIONES BIOQUIMICAS DE LA PLATA "PROF. DR. RODOLFO R. BRENNER"
Unidad Ejecutora - UE
congresos y reuniones científicas
Título:
Quick freezing process in shellfish: total volatile basic nitrogen and algal biotoxins values in scallops frozen on board in Argentina
Autor/es:
GOYA ALEJANDRA B; BELLONIO D; BONAVIGNA R; GOYA, RG
Reunión:
Congreso; 49th Meeting of the Society for Cryobiology; 2012
Institución organizadora:
Soc Arg Criobiologia
Resumen:
Freezing on board has made it possible to expand commercial fishing to new species
that were not widely utilized until the late 1970s. Shellfish are one of the commercial
fishery products that can be harvested from natural beds located in far offshore
ocean areas by factory trawler fleet where shellfish is processed and frozen quickly.
In this way large volumes of frozen products can be obtained with optimal
commercial quality and good sanitary conditions. In Argentina, scallop harvesting
followed by on board quick freezing started in 1996.
The aim of this presentation is to describe the quick freezing process applied by
factory trawlers to scallops harvested from the Argentine Sea and to report the
results obtained from the total volatile basic nitrogen (TVB-N) and biotoxin analysis of
samples of these products. These data were collected at the National Animal Health
and Agri-Food Quality Service (SENASA)-Regional Laboratory at Mar del Plata city,
Argentina, and they cover a 14-year time span, from 1997 to 2011.
Captured specimens were selected by size according to commercial criteria, and
those smaller than 55 mm were returned to the sea within 5-10 minutes of capture.
Scallops were water vapor-opened in order to separate the adductor muscle from the
rest of the soft tissues (viscera, gonads and mantle). Adductor muscles enter a
freezing tunnel where a fast flow of cold air induces a shock freezing of the tissue (at-
26°C/-30°C), thus allowing to obtain in some 20 min individually quick frozen
adductor muscle units.
The time elapsed since scallops selected by size enter the processing line until the
final commercial product is stored is about 30 min. This short processing time allows
an optimal preservation of all organoleptic characteristics and at the same time
prevents phytoplankton biotoxin diffusion from viscera (the primary storage region in
the live animal) to muscle.
TVB-N determinations were carried out by the Antonacopoulos method. The mean
values recorded in the quick frozen scallop muscles ranged from 8.0 to 9.0 mg%.
Measurements performed in muscle tissue from scallops stored in freezing chambers
(-18°C) gave TVB-N values between 12 and 13 mg%, whereas TVB-N values in
adductor muscles stored at 4°C were above 30 mg%.
Biotoxin determination was performed by the mouse bioassay (MBA) employing the
AOAC 959.08 method for Paralytic Shellfish Poison (PSP) and the procedure
described by Yasumoto et al. in 1986 for Diarrheic Shellfish Poison (DSP). None of
the adductor muscle samples tested had detectable PSP or DSP levels. This was so
even on occasions when high PSP concentrations were detected in whole scallop
samples.
Our results show that the quick freezing process on board Argentinian factory trawler
ships are suitable for obtaining a commercial product that fully retains freshness
parameters as well as the sanitary characteristics required for human consumption.
Conflicts of interest: None of the authors has conflicts of interest.
Acknowledgements: This work was aided in part by EULANEST project Neuronano-
31 from MINCYT and the European Union.
and Agri-Food Quality Service (SENASA)-Regional Laboratory at Mar del Plata city,
Argentina, and they cover a 14-year time span, from 1997 to 2011.
Captured specimens were selected by size according to commercial criteria, and
those smaller than 55 mm were returned to the sea within 5-10 minutes of capture.
Scallops were water vapor-opened in order to separate the adductor muscle from the
rest of the soft tissues (viscera, gonads and mantle). Adductor muscles enter a
freezing tunnel where a fast flow of cold air induces a shock freezing of the tissue (at-
26°C/-30°C), thus allowing to obtain in some 20 min individually quick frozen
adductor muscle units.
The time elapsed since scallops selected by size enter the processing line until the
final commercial product is stored is about 30 min. This short processing time allows
an optimal preservation of all organoleptic characteristics and at the same time
prevents phytoplankton biotoxin diffusion from viscera (the primary storage region in
the live animal) to muscle.
TVB-N determinations were carried out by the Antonacopoulos method. The mean
values recorded in the quick frozen scallop muscles ranged from 8.0 to 9.0 mg%.
Measurements performed in muscle tissue from scallops stored in freezing chambers
(-18°C) gave TVB-N values between 12 and 13 mg%, whereas TVB-N values in
adductor muscles stored at 4°C were above 30 mg%.
Biotoxin determination was performed by the mouse bioassay (MBA) employing the
AOAC 959.08 method for Paralytic Shellfish Poison (PSP) and the procedure
described by Yasumoto et al. in 1986 for Diarrheic Shellfish Poison (DSP). None of
the adductor muscle samples tested had detectable PSP or DSP levels. This was so
even on occasions when high PSP concentrations were detected in whole scallop
samples.
Our results show that the quick freezing process on board Argentinian factory trawler
ships are suitable for obtaining a commercial product that fully retains freshness
parameters as well as the sanitary characteristics required for human consumption.
Conflicts of interest: None of the authors has conflicts of interest.
Acknowledgements: This work was aided in part by EULANEST project Neuronano-
31 from MINCYT and the European Union.
and Agri-Food Quality Service (SENASA)-Regional Laboratory at Mar del Plata city,
Argentina, and they cover a 14-year time span, from 1997 to 2011.
Captured specimens were selected by size according to commercial criteria, and
those smaller than 55 mm were returned to the sea within 5-10 minutes of capture.
Scallops were water vapor-opened in order to separate the adductor muscle from the
rest of the soft tissues (viscera, gonads and mantle). Adductor muscles enter a
freezing tunnel where a fast flow of cold air induces a shock freezing of the tissue (at-
26°C/-30°C), thus allowing to obtain in some 20 min individually quick frozen
adductor muscle units.
The time elapsed since scallops selected by size enter the processing line until the
final commercial product is stored is about 30 min. This short processing time allows
an optimal preservation of all organoleptic characteristics and at the same time
prevents phytoplankton biotoxin diffusion from viscera (the primary storage region in
the live animal) to muscle.
TVB-N determinations were carried out by the Antonacopoulos method. The mean
values recorded in the quick frozen scallop muscles ranged from 8.0 to 9.0 mg%.
Measurements performed in muscle tissue from scallops stored in freezing chambers
(-18°C) gave TVB-N values between 12 and 13 mg%, whereas TVB-N values in
adductor muscles stored at 4°C were above 30 mg%.
Biotoxin determination was performed by the mouse bioassay (MBA) employing the
AOAC 959.08 method for Paralytic Shellfish Poison (PSP) and the procedure
described by Yasumoto et al. in 1986 for Diarrheic Shellfish Poison (DSP). None of
the adductor muscle samples tested had detectable PSP or DSP levels. This was so
even on occasions when high PSP concentrations were detected in whole scallop
samples.
Our results show that the quick freezing process on board Argentinian factory trawler
ships are suitable for obtaining a commercial product that fully retains freshness
parameters as well as the sanitary characteristics required for human consumption.
Conflicts of interest: None of the authors has conflicts of interest.
Acknowledgements: This work was aided in part by EULANEST project Neuronano-
31 from MINCYT and the European Union.
and Agri-Food Quality Service (SENASA)-Regional Laboratory at Mar del Plata city,
Argentina, and they cover a 14-year time span, from 1997 to 2011.
Captured specimens were selected by size according to commercial criteria, and
those smaller than 55 mm were returned to the sea within 5-10 minutes of capture.
Scallops were water vapor-opened in order to separate the adductor muscle from the
rest of the soft tissues (viscera, gonads and mantle). Adductor muscles enter a
freezing tunnel where a fast flow of cold air induces a shock freezing of the tissue (at-
26°C/-30°C), thus allowing to obtain in some 20 min individually quick frozen
adductor muscle units.
The time elapsed since scallops selected by size enter the processing line until the
final commercial product is stored is about 30 min. This short processing time allows
an optimal preservation of all organoleptic characteristics and at the same time
prevents phytoplankton biotoxin diffusion from viscera (the primary storage region in
the live animal) to muscle.
TVB-N determinations were carried out by the Antonacopoulos method. The mean
values recorded in the quick frozen scallop muscles ranged from 8.0 to 9.0 mg%.
Measurements performed in muscle tissue from scallops stored in freezing chambers
(-18°C) gave TVB-N values between 12 and 13 mg%, whereas TVB-N values in
adductor muscles stored at 4°C were above 30 mg%.
Biotoxin determination was performed by the mouse bioassay (MBA) employing the
AOAC 959.08 method for Paralytic Shellfish Poison (PSP) and the procedure
described by Yasumoto et al. in 1986 for Diarrheic Shellfish Poison (DSP). None of
the adductor muscle samples tested had detectable PSP or DSP levels. This was so
even on occasions when high PSP concentrations were detected in whole scallop
samples.
Our results show that the quick freezing process on board Argentinian factory trawler
ships are suitable for obtaining a commercial product that fully retains freshness
parameters as well as the sanitary characteristics required for human consumption.
Conflicts of interest: None of the authors has conflicts of interest.
Acknowledgements: This work was aided in part by EULANEST project Neuronano-
31 from MINCYT and the European Union.
and Agri-Food Quality Service (SENASA)-Regional Laboratory at Mar del Plata city,
Argentina, and they cover a 14-year time span, from 1997 to 2011.
Captured specimens were selected by size according to commercial criteria, and
those smaller than 55 mm were returned to the sea within 5-10 minutes of capture.
Scallops were water vapor-opened in order to separate the adductor muscle from the
rest of the soft tissues (viscera, gonads and mantle). Adductor muscles enter a
freezing tunnel where a fast flow of cold air induces a shock freezing of the tissue (at-
26°C/-30°C), thus allowing to obtain in some 20 min individually quick frozen
adductor muscle units.
The time elapsed since scallops selected by size enter the processing line until the
final commercial product is stored is about 30 min. This short processing time allows
an optimal preservation of all organoleptic characteristics and at the same time
prevents phytoplankton biotoxin diffusion from viscera (the primary storage region in
the live animal) to muscle.
TVB-N determinations were carried out by the Antonacopoulos method. The mean
values recorded in the quick frozen scallop muscles ranged from 8.0 to 9.0 mg%.
Measurements performed in muscle tissue from scallops stored in freezing chambers
(-18°C) gave TVB-N values between 12 and 13 mg%, whereas TVB-N values in
adductor muscles stored at 4°C were above 30 mg%.
Biotoxin determination was performed by the mouse bioassay (MBA) employing the
AOAC 959.08 method for Paralytic Shellfish Poison (PSP) and the procedure
described by Yasumoto et al. in 1986 for Diarrheic Shellfish Poison (DSP). None of
the adductor muscle samples tested had detectable PSP or DSP levels. This was so
even on occasions when high PSP concentrations were detected in whole scallop
samples.
Our results show that the quick freezing process on board Argentinian factory trawler
ships are suitable for obtaining a commercial product that fully retains freshness
parameters as well as the sanitary characteristics required for human consumption.
Conflicts of interest: None of the authors has conflicts of interest.
Acknowledgements: This work was aided in part by EULANEST project Neuronano-
31 from MINCYT and the European Union.
and Agri-Food Quality Service (SENASA)-Regional Laboratory at Mar del Plata city,
Argentina, and they cover a 14-year time span, from 1997 to 2011.
Captured specimens were selected by size according to commercial criteria, and
those smaller than 55 mm were returned to the sea within 5-10 minutes of capture.
Scallops were water vapor-opened in order to separate the adductor muscle from the
rest of the soft tissues (viscera, gonads and mantle). Adductor muscles enter a
freezing tunnel where a fast flow of cold air induces a shock freezing of the tissue (at-
26°C/-30°C), thus allowing to obtain in some 20 min individually quick frozen
adductor muscle units.
The time elapsed since scallops selected by size enter the processing line until the
final commercial product is stored is about 30 min. This short processing time allows
an optimal preservation of all organoleptic characteristics and at the same time
prevents phytoplankton biotoxin diffusion from viscera (the primary storage region in
the live animal) to muscle.
TVB-N determinations were carried out by the Antonacopoulos method. The mean
values recorded in the quick frozen scallop muscles ranged from 8.0 to 9.0 mg%.
Measurements performed in muscle tissue from scallops stored in freezing chambers
(-18°C) gave TVB-N values between 12 and 13 mg%, whereas TVB-N values in
adductor muscles stored at 4°C were above 30 mg%.
Biotoxin determination was performed by the mouse bioassay (MBA) employing the
AOAC 959.08 method for Paralytic Shellfish Poison (PSP) and the procedure
described by Yasumoto et al. in 1986 for Diarrheic Shellfish Poison (DSP). None of
the adductor muscle samples tested had detectable PSP or DSP levels. This was so
even on occasions when high PSP concentrations were detected in whole scallop
samples.
Our results show that the quick freezing process on board Argentinian factory trawler
ships are suitable for obtaining a commercial product that fully retains freshness
parameters as well as the sanitary characteristics required for human consumption.
Conflicts of interest: None of the authors has conflicts of interest.
Acknowledgements: This work was aided in part by EULANEST project Neuronano-
31 from MINCYT and the European Union.
and Agri-Food Quality Service (SENASA)-Regional Laboratory at Mar del Plata city,
Argentina, and they cover a 14-year time span, from 1997 to 2011.
Captured specimens were selected by size according to commercial criteria, and
those smaller than 55 mm were returned to the sea within 5-10 minutes of capture.
Scallops were water vapor-opened in order to separate the adductor muscle from the
rest of the soft tissues (viscera, gonads and mantle). Adductor muscles enter a
freezing tunnel where a fast flow of cold air induces a shock freezing of the tissue (at-
26°C/-30°C), thus allowing to obtain in some 20 min individually quick frozen
adductor muscle units.
The time elapsed since scallops selected by size enter the processing line until the
final commercial product is stored is about 30 min. This short processing time allows
an optimal preservation of all organoleptic characteristics and at the same time
prevents phytoplankton biotoxin diffusion from viscera (the primary storage region in
the live animal) to muscle.
TVB-N determinations were carried out by the Antonacopoulos method. The mean
values recorded in the quick frozen scallop muscles ranged from 8.0 to 9.0 mg%.
Measurements performed in muscle tissue from scallops stored in freezing chambers
(-18°C) gave TVB-N values between 12 and 13 mg%, whereas TVB-N values in
adductor muscles stored at 4°C were above 30 mg%.
Biotoxin determination was performed by the mouse bioassay (MBA) employing the
AOAC 959.08 method for Paralytic Shellfish Poison (PSP) and the procedure
described by Yasumoto et al. in 1986 for Diarrheic Shellfish Poison (DSP). None of
the adductor muscle samples tested had detectable PSP or DSP levels. This was so
even on occasions when high PSP concentrations were detected in whole scallop
samples.
Our results show that the quick freezing process on board Argentinian factory trawler
ships are suitable for obtaining a commercial product that fully retains freshness
parameters as well as the sanitary characteristics required for human consumption.
Conflicts of interest: None of the authors has conflicts of interest.
Acknowledgements: This work was aided in part by EULANEST project Neuronano-
31 from MINCYT and the European Union.
. These data were collected at the National Animal Health
and Agri-Food Quality Service (SENASA)-Regional Laboratory at Mar del Plata city,
Argentina, and they cover a 14-year time span, from 1997 to 2011.
Captured specimens were selected by size according to commercial criteria, and
those smaller than 55 mm were returned to the sea within 5-10 minutes of capture.
Scallops were water vapor-opened in order to separate the adductor muscle from the
rest of the soft tissues (viscera, gonads and mantle). Adductor muscles enter a
freezing tunnel where a fast flow of cold air induces a shock freezing of the tissue (at-
26°C/-30°C), thus allowing to obtain in some 20 min individually quick frozen
adductor muscle units.
The time elapsed since scallops selected by size enter the processing line until the
final commercial product is stored is about 30 min. This short processing time allows
an optimal preservation of all organoleptic characteristics and at the same time
prevents phytoplankton biotoxin diffusion from viscera (the primary storage region in
the live animal) to muscle.
TVB-N determinations were carried out by the Antonacopoulos method. The mean
values recorded in the quick frozen scallop muscles ranged from 8.0 to 9.0 mg%.
Measurements performed in muscle tissue from scallops stored in freezing chambers
(-18°C) gave TVB-N values between 12 and 13 mg%, whereas TVB-N values in
adductor muscles stored at 4°C were above 30 mg%.
Biotoxin determination was performed by the mouse bioassay (MBA) employing the
AOAC 959.08 method for Paralytic Shellfish Poison (PSP) and the procedure
described by Yasumoto et al. in 1986 for Diarrheic Shellfish Poison (DSP). None of
the adductor muscle samples tested had detectable PSP or DSP levels. This was so
even on occasions when high PSP concentrations were detected in whole scallop
samples.
Our results show that the quick freezing process on board Argentinian factory trawler
ships are suitable for obtaining a commercial product that fully retains freshness
parameters as well as the sanitary characteristics required for human consumption.
Conflicts of interest: None of the authors has conflicts of interest.
Acknowledgements: This work was aided in part by EULANEST project Neuronano-
31 from MINCYT and the European Union.