Volatile Compounds Recovered by Solid-Phase Microextraction from Fresh Adductor Muscle and Total Lipids of Sea Scallop (Placopecten magellanicus) from Georges Bank (Nova Scotia)

2002 ◽  
Vol 67 (6) ◽  
pp. 2032-2037 ◽  
Author(s):  
M. Linder ◽  
R.G. Ackman
Keyword(s):  
Nova Scotia ◽  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Adductor Muscle ◽  
Georges Bank ◽  
Total Lipids ◽  
Placopecten Magellanicus ◽  
Sea Scallop

Paralytic Shellfish Poison in Sea Scallops (Placopecten magellanicus) in the West Atlantic

1983 ◽  
Vol 40 (3) ◽  
pp. 313-318 ◽  
Author(s):  
G. S. Jamieson ◽  
R. A. Chandler
Keyword(s):  
Adductor Muscle ◽  
Bay Of Fundy ◽  
Georges Bank ◽  
Placopecten Magellanicus ◽  
Eastern Canada ◽  
The West ◽  
Monthly Basis ◽  
Sea Scallop ◽  
Paralytic Shellfish ◽  
Sea Scallops

Levels of Gonyaulax excavata toxin in sea scallop (Placopecten magellanicus) tissues were monitored in eastern Canada on a monthly basis between 1977 and 1981. All tissues but the adductor muscle were found to be highly toxic in Bay of Fundy scallops, with negligible toxicity observed in scallops from Georges Bank, the outer Scotian Shelf, and Northumberland Strait scallops. Level of Bay of Fundy toxicity was much higher than previously observed (maximum digestive gland toxicity: 150 000 μg/100 g in March 1978), and recent average monthly toxicity for Bay of Fundy scallop roe ranged from 184 to 286 μg/100 g. Considerable fluctuation in toxicity can occur between adjacent months, and peak toxicities in sea scallops occur during fail and winter months. Scallop roe fisheries should be permitted to be established for scallops fished from the northern part of Georges Bank and Northumberland Strait. However, a closed zone for scallop roe should be established in the Bay of Fundy and adjacent Scotian Shelf.Key words: scallop, PSP, Gonyaulax, Placopecten, mollusk

Spatial and Temporal Overlap of the American Lobster (Homarus americanus) and Sea Scallop (Placopecten magellanicus) as Related to the impact of Inshore Scallop Dragging

1992 ◽  
Vol 49 (7) ◽  
pp. 1486-1492 ◽  
Author(s):  
D. L. Roddick ◽  
R. J. Miller
Keyword(s):  
Nova Scotia ◽  
Homarus Americanus ◽  
Fishing Effort ◽  
The Other ◽  
American Lobster ◽  
Placopecten Magellanicus ◽  
Time And Space ◽  
Sea Scallop ◽  
The Impact ◽  
Temporal Overlap

Assessment of the damage of one fishery by another requires knowledge of the overlap, in time and space, of the damaging fishing effort and the abundance of the damaged species, as well as a measure of the rate of damage. This approach was used to measure the impact of inshore scallop dragging on lobsters in Nova Scotia. Areas of reported co-occurrence of lobster and scallop grounds were surveyed by divers to determine the extent of overlap. Only 2 of 52 sites surveyed had lobsters on scallop grounds that could be dragged. Divers surveyed one site six times during 1987 and 1988 and found lobsters most abundant during August and September. Only 2% of the lobsters in the path of scallop drags were either captured or injured. The estimated value of lobsters destroyed by dragging for scallops during periods of peak lobster abundance was minor: $757 at one site and $176 at the other. Restricting dragging to periods of low lobster abundance significantly reduces this cost.

Determining Chemical Activity of (Semi)volatile Compounds by Headspace Solid-Phase Microextraction

2007 ◽  
Vol 79 (7) ◽  
pp. 2869-2876 ◽  
Author(s):  
Charlotte N. Legind ◽  
Ulrich Karlson ◽  
Joel G. Burken ◽  
Fredrik Reichenberg ◽  
Philipp Mayer
Keyword(s):  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Chemical Activity ◽  
Headspace Solid Phase Microextraction

Effects of Soybean Pectin Gel on Flavor Compounds Variation of Cheddar Cheeses during Ripening

2014 ◽  
Vol 881-883 ◽  
pp. 797-800
Author(s):  
He Liu ◽  
Jun Li ◽  
Ping Geng ◽  
Yu Tang He ◽  
Tao Ma
Keyword(s):  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Cheddar Cheese ◽  
Flavor Compounds ◽  
Volatile Substances ◽  
Pectin Gel ◽  
High Concentrations

In this manuscript, flavor compounds development of Cheddar Cheese with addition of soybean pectin gel was investigated during ripening. A rapid and simple Solid-Phase Microextraction (SPME) procedure was used for identifying and classifying the volatile compounds. The result showed that addition of soybean pectin gel to cheese had similar flavor profiles with full-fat cheeses. Higher levels of acid volatile compounds and aldehydes were obtained in comparison with experimental cheese. Results simultaneously indicated that experimental cheeses contained high concentrations of volatile amine as soybean pectin gel promoting the volatile substances.

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