Effects of Three Post-Processing Dips on the Shelf Life of Fresh Calico Scallops

摘要

At the request of a local scallop processor, the Marine Extension Service evaluated the effects of three post-processing dips: one percent sodium bisulfite, 100 ppm calcium hypochlorite (HTH), and 20 ppm chlorine dioxide (0docine) on the shelf life of fresh calico scallops packed in one gallon plastic containers and held on ice. 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.