
%0 Journal Article
%A Francesconi, KA 
%A Moore, EJ 
%A Joll, LM 
%T Cadmium in the saucer scallop, <I>Amusium balloti</I>, from Western Australian waters: Concentrations in adductor muscle and redistribution following frozen storage
%J Marine and Freshwater Research
%D 1993/12/01
%V 44
%N 6
%P 787-797
%K 
%R https://doi.org/10.1071/MF9930787
%U https://www.publish.csiro.au/paper/MF9930787 
%X Geographic and seasonal variations in the concentration of cadmium in the adductor muscle  of saucer scallops, Amusiurn balloti, were determined for scallops collected from five sites  off the Western Australian coast throughout 1985. Mean cadmium concentrations for adductor  muscles from whole frozen scallops from each of the five sites ranged from 0.41 to 1.44 mg kg-1  wet weight and were below the maximum permitted concentration of 2.0 mg kg-1 set by the  Australian National Food Authority. Most of the cadmium (about 80% of the total) in the scallops  was in the non-edible digestive gland. Subsequent work revealed that adductor muscles of whole  frozen scallops contained more cadmium than did adductors of scallops that had been processed  live because of redistribution of cadmium from the digestive gland, with the degree of redistribution  depending on the time in frozen storage. Cadmium in A. balloti from Western Australian waters  was likely to be of natural origin because the highest concentrations were found in animals collected  in remote areas where human activities have had no significant effect. 
