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depending on the season. It has been stated that thermal stress due to large differences in seasonal temperatures is more critical for scallop survival than differences
in reproductive conditions (Chandrapavan et al. 2012). In a study investigating the
effects of storage temperature and time on scallop (Pecten maximus) survival, it was
determined that the increase in temperature and time caused the decrease in quality.
It was determined that it can be stored at 3 °C for 7 days without loss of quality, it
can only be stored at 6 and 9 °C for 3 days, and all scallops are dead after 3 days. In
addition, it was concluded that the harvest season of the scallops influenced product
quality and the best season for harvest was August (Lopes Da Costa 2018).
In a study simulating the transport stages designed in accordance with the conditions assumed necessary to introduce the scallops to the market, lion’s paw scallops
(N. subnodosus) harvested from a culture system, cleaned before transport and storage were placed in coolers made of expanded polystyrene. Before sealing the coolers, frozen refrigerant gel at −20 °C was introduced. Transportation was simulated
under the most realistic conditions possible. In the first phase, the coolers with the
refrigerant gel and the scallops were carried in a pick-up truck at ambient temperature for 14 h. Then a second stage of transportation was simulated, in which the
sealed coolers were placed in a refrigerated room. The total simulated transportation
time was 48 h. According to biochemical and microbiological analyses, the adductor muscle of scallop was found edible until day 4 under the conditions of transport
and storage utilized in the study (Jiménez-Ruiz et al. 2012).
Depuration process also may affect the survival rates of scallops. In a study that
aimed to simulate the supply chain under laboratory conditions and examine the
survival rates of scallops (Patinopecten yessoensis) without and after the depuration
process, the first group was packaged with ice in a polyethylene insulation box after
depuration process of 48 h, the second group was packed after 24 h depuration and
24 h temporary keeping, and the third group was directly packaged with the same
method. During pre-processing, no differences were found between groups 1 and 2
(survival rate always is 100%); however, a significant difference in survival of group
3 was observed, the death rarely occurred in 48 h and the mortality of group 3 was
100% in 64 h (Pan et al. 2018).
Shucking of Scallops
Scallops cannot maintain tight shell closure for prolonged periods, and they die
soon after their removal from water. For this reason, generally scallops are shucked
on-board ship and the meats are stored in ice until the vessel returns to port. After
removal of the adductor muscle (meat), the shell and remaining visceral mass are
discarded (Naidu 1987). The hand-shucking step is similar to that for oysters except
that scallops do not close their shells tightly, making for easier knife entry. The soft
body parts are removed, leaving only the “eye” or adductor muscle meat. In some
cases, sea scallops destined for export to European markets are processed so that the
roe (gonads) remain attached to the eye. In Europe, the roe is esteemed as a delicacy
and may be even more desired than the meat (Hackney and Rippen 2000).
3 Molluscan Shellfish
depending on the season. It has been stated that thermal stress due to large differences in seasonal temperatures is more critical for scallop survival than differences
in reproductive conditions (Chandrapavan et al. 2012). In a study investigating the
effects of storage temperature and time on scallop (Pecten maximus) survival, it was
determined that the increase in temperature and time caused the decrease in quality.
It was determined that it can be stored at 3 °C for 7 days without loss of quality, it
can only be stored at 6 and 9 °C for 3 days, and all scallops are dead after 3 days. In
addition, it was concluded that the harvest season of the scallops influenced product
quality and the best season for harvest was August (Lopes Da Costa 2018).
In a study simulating the transport stages designed in accordance with the conditions assumed necessary to introduce the scallops to the market, lion’s paw scallops
(N. subnodosus) harvested from a culture system, cleaned before transport and storage were placed in coolers made of expanded polystyrene. Before sealing the coolers, frozen refrigerant gel at −20 °C was introduced. Transportation was simulated
under the most realistic conditions possible. In the first phase, the coolers with the
refrigerant gel and the scallops were carried in a pick-up truck at ambient temperature for 14 h. Then a second stage of transportation was simulated, in which the
sealed coolers were placed in a refrigerated room. The total simulated transportation
time was 48 h. According to biochemical and microbiological analyses, the adductor muscle of scallop was found edible until day 4 under the conditions of transport
and storage utilized in the study (Jiménez-Ruiz et al. 2012).
Depuration process also may affect the survival rates of scallops. In a study that
aimed to simulate the supply chain under laboratory conditions and examine the
survival rates of scallops (Patinopecten yessoensis) without and after the depuration
process, the first group was packaged with ice in a polyethylene insulation box after
depuration process of 48 h, the second group was packed after 24 h depuration and
24 h temporary keeping, and the third group was directly packaged with the same
method. During pre-processing, no differences were found between groups 1 and 2
(survival rate always is 100%); however, a significant difference in survival of group
3 was observed, the death rarely occurred in 48 h and the mortality of group 3 was
100% in 64 h (Pan et al. 2018).
Shucking of Scallops
Scallops cannot maintain tight shell closure for prolonged periods, and they die
soon after their removal from water. For this reason, generally scallops are shucked
on-board ship and the meats are stored in ice until the vessel returns to port. After
removal of the adductor muscle (meat), the shell and remaining visceral mass are
discarded (Naidu 1987). The hand-shucking step is similar to that for oysters except
that scallops do not close their shells tightly, making for easier knife entry. The soft
body parts are removed, leaving only the “eye” or adductor muscle meat. In some
cases, sea scallops destined for export to European markets are processed so that the
roe (gonads) remain attached to the eye. In Europe, the roe is esteemed as a delicacy
and may be even more desired than the meat (Hackney and Rippen 2000).
3 Molluscan Shellfish