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

Gates, Keith W.; Eudaly, Jackie G.; Parker, Amanda S.; Pittman, Laura A.

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

1985
By Gates, Keith W. ; Eudaly, Jackie G. ; Parker, Amanda S. ; ...
Series: Technical report series (Georgia Marine Science Center) ; no. 85-3

[PDF-2.06 MB]

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Personal Author:

Gates, Keith W. ; Eudaly, Jackie G. ; Parker, Amanda S. ; Pittman, Laura A.

Gates, Keith W. ; Eudaly, Jackie G. ; Parker, Amanda S. ; Pittman, Laura A. Less -
Corporate Authors:

Georgia Sea Grant Program
NOAA Program & Office:

Sea Grant ; OAR (Oceanic and Atmospheric Research)

Sea Grant ; OAR (Oceanic and Atmospheric Research) Less -
Sea Grant Program:

GAUS (Georgia Sea Grant)
Description:

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.
Keywords:

[+]

Deterioration Fishery Products Marketing Quality Control Scallops
Series:

Technical report series (Georgia Marine Science Center) ; no. 85-3
Sea Grant Document Number:

GAUS-T-85-003
Document Type:

Miscellaneous
Funding:

Grant no. 04-8-MO1-176
Rights Information:

Public Domain
Compliance:

Library
Main Document Checksum:

[+]

urn:sha256:10e717cc5bad0d2070f5824f3e114d06e586c8f0b6e1d15f92d2914efb41f001
Download URL:

https://repository.library.noaa.gov/view/noaa/44609/noaa_44609_DS1.pdf
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The Effects Of Three Post-Processing Dips On The Shelf Life Of Fresh Calico Scallops

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