Use of Gamma Radiation for the Preservation of Scallop Meat

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.