. Coast watch. Marine resources; Oceanography; Coastal zone management; Coastal ecology. SEA SCIENCE Science in the Kitchen Tasty Technology Behind Scallop Medallions By Jeannie Faris Norris. s Small scallops are mixed with a protein gel. teak-urns, Chicken McNuggets and Hardee's roast beef sandwiches. What could these popular fast foods have in common with a sizzling entree of scallop medallions? They certainly don't share any resemblance in flavor, texture or appearance. But they do have similar origins — each is a marketing masterpiece bom of emerging food science technology. Before they we
. Coast watch. Marine resources; Oceanography; Coastal zone management; Coastal ecology. SEA SCIENCE Science in the Kitchen Tasty Technology Behind Scallop Medallions By Jeannie Faris Norris. s Small scallops are mixed with a protein gel. teak-urns, Chicken McNuggets and Hardee's roast beef sandwiches. What could these popular fast foods have in common with a sizzling entree of scallop medallions? They certainly don't share any resemblance in flavor, texture or appearance. But they do have similar origins — each is a marketing masterpiece bom of emerging food science technology. Before they were ever introduced to the kitchen, these dishes had to pass muster in the laboratory. Each of these foods began as a handful of meat pieces that were bound together into a product with a texture and taste similar to the real thing. After all, what's more appealing — chicken pieces or a neat nugget? Tiny scallops or Bound by the gel, the scallops are stuffed into casings. a mouth-filling medallion? Equal parts science breakthrough and marketing genius, the upscale scallop medallions and convenient fast-food meats are created by a process called restructur- ing. Until last year, the process was used only when the meat was cooked because the pieces had to be "glued" together by heat processing. As a result, this food has been marketed frozen or precooked to maintain its structure. And while frozen and pre-cooked meats are fine for fast food businesses, they don't appeal to many restaurateurs and grocery shoppers who want their buys — especially seafood — to be fresh (unfro- zen). They want to smell the product and see its color, says Tyre Lanier, a food The casings are chilled for six to 12 hours. science researcher at North Carolina State University and a Sea Grant researcher. "People prefer to buy fresh," says Lanier, who helped develop the technology. "So this really limits how we market these ; Wanchese Fish Co. knows this better
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