Sun Journal cites Camire in answer to reader’s scallop question
Mary Ellen Camire, a University of Maine professor of food science and human nutrition and past president of the Institute of Food Technologists, was quoted in an answer to a Sun Journal reader’s question about scallops. The reader said he and his wife have noticed a difference in the flavor, odor and texture of scallops they eat, and wonders if they are being served different parts of fish instead of scallops. According to Camire, the most likely reason for the different texture is that the scallops have been dipped in trisodium polyphosphate to help them freeze and retain water, the article states. The safe food additive can toughen the scallops, Camire said.