EVALUATION OF SCALLOP MEAT QUALITY BY THE RESAZURIN REDUCTION TECHNIQUE1

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Abstract
Experiments were conducted on calico and bay scallop meats in the fresh, frozen, and thawed states and with two modifications of the resazurin technique. Results indicated that the resazurin reduction test was a relatively rapid, objective technique to determine the shelf-life of scallop meats as compared with total bacteria numbers and sensory ratings for aroma by a trained panel. Agreement between these three criteria for determining shelf-life quality improved with storage time; which apparently was related to changes associated with the log phase of bacterial growth. The resazurin test was found to be a simple, relatively rapid, inexpensive, and objective technique for determining quality of fresh scallop meats.

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