The Effects Of Three Post-Processing Dips On The Shelf Life Of Fresh Calico Scallops

The effects of three post-processing dips--one percent sodium bisulfite, 100 ppm calcium hypochlorite (HTH), and 20 ppm chlorine dioxide (Odocine)--on the shelf life of fresh calico scallops packed in one-gallon plastic containers and held on ice were evaluated. The following parameters were monitored over a 35-day period: pH, ammonium, trimethylamine, total aerobic plate count, total fecal streptococci plate count, MPN total coliforms, MPN "E. coli", and MPN coagulase-positive staphylococci. A trained sensory panel rated the samples for odor and appearance characteristics; ratings and rating difficulties are discussed. Untreated, HTH, and Odocine samples exceeded a plate count of 500,000 organisms/g following 12 days of storage, while bisulfite samples remained below 500,000 organisms/g through 26 days of iced storage. Grant no. 04-8-MO1-176