New Procedures to Improve Productivity and Quality in the Manufacture of Boiled-dried Adductor Muscles of Scallop (<i>shiraboshi</i>)

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  • ホタテガイ白干し加工の生産性と品質向上のための新しい製法

Abstract

<p>　Shiraboshi is a boiled-dried adductor muscle of scallop, which is predominantly produced in North-Hokkaido, Japan. The manufacture of shiraboshi has certain limitations such as less productivity in opening and threshing of the shell for its processing and the appearance quality by excessive browning of the adductor muscle. In this study, a new improved procedure for the manufacture of shiraboshi was developed based on the consideration that the generation of glucose-6-phosphate was responsible for the browning. A new preheating treatment of the rare muscle introduced immediately after the shell opening-threshing process led to the inactivation, and the hot water extract obtained was a glycine and taurine enriched broth, a valuable by-product. Moreover, the shell opening-threshing process was improved by using saturated steam that allowed localized and quick heating of the shell surface. The new procedure increased the yield of the scallop adductor muscle and reduced the loss due to solving out during boiling/steaming process. Consequently, the new procedure introduced involves two modified processes: firstly, for improving the productivity of the shiraboshi preparation and secondly, for obtaining a novel value-added by-product.</p>

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