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Sea scallop adductor muscles were given six processing treatments involving water, phosphate and NaCl. They were evaluated during iced storage for changes in moisture content, aerobic plate count, pH, drip loss, cook loss, and sensory freshness attributes. All treated scallops and a wash control were above the 80% moisture interim federal compliance level. A dip in 10% sodium tripolyphosphate generally produced the least drip and cook losses and lowest aerobic plate counts during iced storage compared to freshwater washed scallops. No additional benefit was derived by very long exposure to solutions of sodium tripolyphosphate.

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