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Storage studies of iced irradiated scallops (Placopecten magellanicus Gmelin) have shown that treatment with a dose of 75,000 rads of gamma radiation increases the useful storage life at 0 °C with negligible changes in odour and texture. The raw scallops remained acceptable for 28 days, while the scallops assessed after cooking remained unchanged for 35 days and did not become unacceptable until 43 days storage. Doses of gamma radiation greater than 75,000 rads caused undesirable changes in texture and odour with a consequent loss of quality. Neither irradiated nor fresh iced scallops rated as high organoleptically as frozen control scallops which had been rapidly frozen in a pre-rigor condition and immediately stored at −26 °C.

The efficiency of candling cod fillets was studied using various values and colours of light transmitted through the cod flesh and various values of incident light. It was found that there was no advantage gained in using other than white light for transmission through the fillet. It was also found that a low level of incident light was desirable if the maximum number of parasites is to be detected.

Slicing cod fillets longitudinally into slices [Formula: see text] inch (13 mm) thick can increase the efficiency of candling cod fillets for codworms to over 95%. The increase is greater in the larger fillets than in the smaller fillets if sliced. If fillets are not sliced the candling efficiency decreases with increasing size of fillets.

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