Abstract:

This study dealt with the effect of pre-storage treatment with a composite biological preservative comprising tea
polyphenols, propolis and carboxymethyl chitosan on the changes in pH, total bacterial count, thiobarbituric acid (TBA)
value, total volatile basic nitrogen (TVB-N) and Ca2 +-ATPase activity in scallops during controlled freezing point (CFP)
storage or storage at 0 ℃.The results showed that the freezing point temperature for scallops was -1.6 ℃ and that CFP
storage combined with preservative treatment was significantly more effective than single CFP storage (P ＜ 0.05). Thus,
this study indicates that preservative treatment in combination with CFP storage can effectively slow down the process of
protein degradation and fat oxidation and delay deterioration and spoilage of scallops, extending the shelf-life.

Key words: freezing point, scallops, composite biological preservative