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changes to yellowish green, texture becomes softer, occurs cooked meat/sweet
odour, and sweet in taste (Songsaeng 2010). Chai et al. (1991) stated that heating for
8 min at 75–76 °C could reduce the microbial population in oyster meat and provide
the optimum physical and sensory quality for whole oysters.
3.1.4 Scallop
3.1.4.1 General Information About Scallops
The scallops are very valuable benthic marine molluscs belonging to the Bivalve
class and the Pectinidae family (Fisher 2000). The common term ‘scallop’ may be
used to designate members of the superfamily Pectinoidea, which includes the
extant families Pectinidae, Entoliidae, Spondylidae, and Propeamussiidae (Beninger
and Pennec 2006).
Biology of Scallops
Scallops are a cosmopolitan family of bivalves which are found in all the world’s
oceans, although never in fresh water. They are one of very few groups of bivalves
to be primarily “free-living”, with many species capable of rapidly swimming short
distances and even of migrating some distance across the ocean floor. A small
minority of scallop species live cemented to rocky substrates as adults, while others
attach themselves to stationary or rooted objects such as sea grass at some point in
their lives by means of a filament they secrete called a byssal thread. The majority
of species, however, live recumbent on sandy substrates, and when they sense the
presence of a predator such as a starfish, they may attempt to escape by swimming
swiftly but erratically through the water using jet propulsion created by repeatedly
clapping their shells together. Scallops have a well-developed nervous system, and
unlike most other bivalves all scallops have a ring of numerous simple eyes situated
around the edge of their mantles (Wikipedia 2019h).
The family Pectinidae displays one of the greatest degrees of anatomical differentiation within the bivalve. Organs are quite distinct and easily located (Beninger
and Pennec 2006).
The shell of a scallop consists of two sides or valves, a left valve and a right one,
divided by a plane of symmetry. With the hinge of the two valves oriented towards
the top, one side corresponds to the animal’s morphological anterior or front, the
other is the posterior or rear, the hinge is the dorsal or back/top region, and the bottom corresponds to the ventral or underside. Scallops have a single central adductor
muscle; thus, the inside of their shells has a characteristic central scar, marking the
point of attachment for this muscle (Wikipedia 2019i).
The adductor muscle of scallops is larger and more developed than those of oysters, because scallops are active swimmers; some species of scallops are known to
3.1 Bivalves
changes to yellowish green, texture becomes softer, occurs cooked meat/sweet
odour, and sweet in taste (Songsaeng 2010). Chai et al. (1991) stated that heating for
8 min at 75–76 °C could reduce the microbial population in oyster meat and provide
the optimum physical and sensory quality for whole oysters.
3.1.4 Scallop
3.1.4.1 General Information About Scallops
The scallops are very valuable benthic marine molluscs belonging to the Bivalve
class and the Pectinidae family (Fisher 2000). The common term ‘scallop’ may be
used to designate members of the superfamily Pectinoidea, which includes the
extant families Pectinidae, Entoliidae, Spondylidae, and Propeamussiidae (Beninger
and Pennec 2006).
Biology of Scallops
Scallops are a cosmopolitan family of bivalves which are found in all the world’s
oceans, although never in fresh water. They are one of very few groups of bivalves
to be primarily “free-living”, with many species capable of rapidly swimming short
distances and even of migrating some distance across the ocean floor. A small
minority of scallop species live cemented to rocky substrates as adults, while others
attach themselves to stationary or rooted objects such as sea grass at some point in
their lives by means of a filament they secrete called a byssal thread. The majority
of species, however, live recumbent on sandy substrates, and when they sense the
presence of a predator such as a starfish, they may attempt to escape by swimming
swiftly but erratically through the water using jet propulsion created by repeatedly
clapping their shells together. Scallops have a well-developed nervous system, and
unlike most other bivalves all scallops have a ring of numerous simple eyes situated
around the edge of their mantles (Wikipedia 2019h).
The family Pectinidae displays one of the greatest degrees of anatomical differentiation within the bivalve. Organs are quite distinct and easily located (Beninger
and Pennec 2006).
The shell of a scallop consists of two sides or valves, a left valve and a right one,
divided by a plane of symmetry. With the hinge of the two valves oriented towards
the top, one side corresponds to the animal’s morphological anterior or front, the
other is the posterior or rear, the hinge is the dorsal or back/top region, and the bottom corresponds to the ventral or underside. Scallops have a single central adductor
muscle; thus, the inside of their shells has a characteristic central scar, marking the
point of attachment for this muscle (Wikipedia 2019i).
The adductor muscle of scallops is larger and more developed than those of oysters, because scallops are active swimmers; some species of scallops are known to
3.1 Bivalves