The nitrogen content was significantly higher and the moisture content significantly lower in hard-shelled scampi than those with thin or soft shells. However, taking into account the distribution of the shell type in the catches an overall figure of 2.90 is recommended for the nitrogen factor of scampi fresh from the sea.
Date:
2000
Keywords:
Funding Body:
UK Department of Environment, Food and Rural Affairs
Contractor:
Analytical Methods Committee of the Royal Society of Chemistry
