TECHNOLOGICAL ASPECTS OF PROCESSING OF EDIBLE MUSSELS,CLAMS AND CRABS 1:SPOILAGE DURING DURING ICE STORAGE

Abstract

Rate and pattern of spoilage of some of the economically
important edible species of shell fishes viz; Mytilus edulis (Mussel),
Villorita cornucopia (Clam), Neptunus pelagicus (Crab) and Scylla
serrala (Crab) have been discussed in this communication. Chemical
indices used for objective evaluation of quality were water extractable
nitrogen (WEN), non~protein nitrogen (NPN), free oe-amino nitrogen
( o<:-NH ~ ~N), ~lycogen, lactic acid and inorganic phosphorus in
addition to the subjective test~. No significant difference in the
spoilage pattern orthe species during ice storage was observed and
these species could be preserved in ice in organoleptically acceptable
condition upto 8 days, 9 days,· 8 days and 11 days respectively,