Variations in Proximate Composition of North Carolina Scallop Meats

SUMMARY: Bay scallops (Aequipecten irradians), calico scallops (Aequipecten gibbus) and sea scallops (Placopecten magellanicus) were sampled from known locations and months of harvest for determination of proximate composition. A scallop sample (Chlamys hericius) was obtained from near Whidbey Island, Puget Sound, for comparative purposes. The adductor muscles were analyzed for total moisture, protein, fat, glycogen and ash content. The proximate composition varied widely among locations and months of harvesting. In general, coefficients of variation were relatively low for moisture and protein but high for fat, glycogen and ash. The range for each component was fairly similar among species studied. The percent ranges for bay and calico scallop meats, respectively, were: moisture 74.15–83.66, 76.12–81.86; protein 13.44–21.57, 13.28–17.53; fat 0.23–0.91, 0.23–1.13; glycogen 0.13–3.86, 0.35–3.71 and ash 1.09–2.24, 1.17–1.91. Sea scallop percent ranges were: moisture 74.63–80.97; protein 13.87–18.11; fat 0.31–0.96; glycogen 0.27–8.74 and ash 1.28–1.81.