Data on color and chemical composition of dried scallop (Mizuhopecten yessoensis) produced in different areas of Hokkaido, Japan

Publication date: February 2018
Source:Data in Brief, Volume 16
Author(s): Hisaki Enda, Yoshimasa Sagane, Yozo Nakazawa, Hiroaki Sato, Masao Yamazaki
Dried scallop is used in Chinese, Japanese, and French cuisines for its unique flavor and taste. The quality of dried scallop is rated according to its clear, shiny brown color, developed by the Maillard reaction between sugars and amino acids. This article reports the colors, represented by L* and a* values, and chemical composition (water, salinity, Brix, proteins, and amino acids) of dried scallop products. The dried scallops were produced in Tokoro, Sarufutsu, and Saroma in Hokkaido, Japan. The color of the dried scallops had values of 45.7–52.0 for L* and 2.31–5.08 for a*. The salinity of the products was 15.1–17.7%. The amino acid contents were 1350.8–1668.6mg/100g. The data collected here are provided in table format. The data can serve as a reference for commercial dried scallop products to determine product quality.



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