Nishi S Dharan
Effect of Depuration on the meat quality of the Marine Clam Sunetta scripta (Linne) - Panangad Department of Processing Technology, College of Fisheries 1998 - 79 Pages
MSc
Sunetta Scripta harvested from Munabam area were subjected to
depuration studies to find out whether purging had any effect on the meat quality of
the clam.
Result of biochemical analysis shows that the clam is a good source of
various nutrients. Meat yield of clam was found to be 9.5%. Pathogenic bacteria
was absent except E. coli ,. which is within the permissible limits.
Depuration of clam did not significantly change the protein and glycogen
content. But sand content was reduced to insignificant level within 24 hr
depuration.
When clams were exposed to a concentration of 109 ceUS/ml of Vibrio
parahaemolyticus, there was progressive accumulation of the micro-organism and
it accumulated on an average of 2.6xl05 cells/g within 6 hrs exposure. Though
accumulated organism was not completely eliminated from the clams during
purification in a laboratory depuration unit using U. V for sterilising the water, the
number had reduced to more than 1000 fold during 48 hrs depuration.
There was remarkable change in the sensory attributes and grittiness
character of the clam after depuration
Processing technology
639.2 / NIS/EF
Effect of Depuration on the meat quality of the Marine Clam Sunetta scripta (Linne) - Panangad Department of Processing Technology, College of Fisheries 1998 - 79 Pages
MSc
Sunetta Scripta harvested from Munabam area were subjected to
depuration studies to find out whether purging had any effect on the meat quality of
the clam.
Result of biochemical analysis shows that the clam is a good source of
various nutrients. Meat yield of clam was found to be 9.5%. Pathogenic bacteria
was absent except E. coli ,. which is within the permissible limits.
Depuration of clam did not significantly change the protein and glycogen
content. But sand content was reduced to insignificant level within 24 hr
depuration.
When clams were exposed to a concentration of 109 ceUS/ml of Vibrio
parahaemolyticus, there was progressive accumulation of the micro-organism and
it accumulated on an average of 2.6xl05 cells/g within 6 hrs exposure. Though
accumulated organism was not completely eliminated from the clams during
purification in a laboratory depuration unit using U. V for sterilising the water, the
number had reduced to more than 1000 fold during 48 hrs depuration.
There was remarkable change in the sensory attributes and grittiness
character of the clam after depuration
Processing technology
639.2 / NIS/EF