Storage life of chilled scallops treated with low dose irradiation

Abstract

The effect of low dose irradiation on the chilled storage life of saucer scallops (Amusium balloti) was investigated. Scallops were packed in polythene bags and treated with doses of 1, 0.5, 1.5, and 3 kGy, then stored at 0°C. Sensory assessment indicated that nonirradiated scallops had a storage life of 13 d and this was extended to 18, 23 and 42 d when scallops were treated with 0.5, 1.5, and 3 kGy, respectively. Irradiation resulted in a 2 to 4 log reduction in bacterial numbers from an initial total viable count of 2.5 × 107/g. No irradiation-induced off-odors or off-flavors were detected, but a naturally occurring garlic-like off-flavor was reduced in intensity by irradiation treatment.