Fermentation of Scallop Paste with Lactic Acid Bacteria.

Adductor muscle of scallop (Patinopecten yessoensis) possesses a pleasant taste and texture. However, variations of commercial foods of scallop are few. Fermentation technique has never been used in the food processing of scallop. This paper presents a processing method for gelatinizing minced scallop with lactic fermentation. Minced scallop were fermented at 20degreesC for 4 days with addition of a dried starter of lactic acid bacteria, Lactobacillus plantarum JCM 1149(T). This lactic acid bacterium grow well in the minced scallop, and gently decreased its pH, and gelatinized minced scallop. Gelatinized scallop had a texture similar to kamaboko and was slightly tart in taste.