Chilled Storage Studies of Depurated Cooked Clam Meat in two different Packaging Materials

Abstract

The biochemical and microbiological parameters of
depurated cooked meat of black clam (Villorita
cyprinoides) (Gray, 1825) was assessed for the
extension of shelflife in iced condition in two
different packaging materials viz., Polyester polyethylene
laminate (PEST-PE) and low density polyethylene
(LDPE). Aerobic plate count revealed that the
shelflife of black clam was 22 days in PEST-PE and
16 days in LDPE during which the count reached
5.38 log cfug-1 and 4.9 log cfug-1, respectively. The
clam meat stored in LDPE had a TBA value of 1.36
mg MDAkg-1 on 16th day and it was 1.23 mg
MDAkg-1 for PEST-PE packed meat on the 22nd day.
The values of TVB-N was 7.0 mg% and 7.4 mg%
after 16 days and 22 days in the LDPE and PESTPE,
respectively. Since the value of APC was 5.38 log
cfug-1 on the 16th day for clam meat packed in LDPE
it was not analysed further as the microbiological
count exceeded the limit of acceptability. From this
study it is inferred that the shelflife of clam meat
may be extended by proper icing after packaging in
suitable packing material like PEST-PE.