Changes in Proximate Composition, Amino Acids, and Sensory of Scallop (Amusium pleuronectes) during Frozen Storage

Scallop (Amusium pleuronectes) is a marine shellfish that has a high nutritional content.Scallops are usually stored frozen at -18oC.Freezing can cause changes in product quality caused by oxidation, protein denaturation, sublimation, and recrystallization of ice crystals.The purpose of this study was to determine changes in the physicochemical characteristics and amino acid profile of scallops during frozen storage.The method used in this research is laboratory experimental method.Parameters observed included protein content, ash content, fat content, moisture content, carbohydrate, amino acid profile and sensory value of scallop.Amino acid profile was performed using UPLC (Ultra Performance Liquid Crhomatography) method.This study used two treatments: fresh and frozen scallops.The results showed that frozen storage had a significant effect (P<5%) on protein content, ash content, fat content, moisture content, carbohydrates, amino acid profile, and sensory value of scallops.The organoleptic deviation value of fresh scallops is 8.16 < < 8.18 and the deviation value of frozen scallops is 6.09 < < 6.11 with a scale of 9.