Effect of lactic acid and hot water treatments on quality of shucked hard clams (Meretrix casta) during refrigerated storage

Lohalaksanadech Supraewpan, . and Lohalaksnadech Dumrong, . and Sujarit Chutinut, . Effect of lactic acid and hot water treatments on quality of shucked hard clams (Meretrix casta) during refrigerated storage. pp. 31-38. ISSN 2672-7226

This research aims to investigate the quality and shelf life extension of shucked hard clams (Meterix casta) dipped in hot water and lactic acid. The samples were treated as follows: 1) dipping in control sterile tap water 2) dipping in hot water at 65 C followed by 2.0 LA and 3) dipping in 2.0 LA only. Dipping in hot water and LA was the most efficient method in delaying the proliferation of microorganisms including total variable count. Chemical analysis indicated that the treated samples underwent a significant change in terms of pH value and total volatile base nitrogen content (P0.05). However assessment of sensory attributes indicated high scores for color texture and odor of the samples that were dipped in hot water and LA. This method prevented the generation of undesirable chemicals improved taste and presentation and effectively extended the shelf life of shucked hard clams in refrigerated storage.

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Abstract

This research aims to investigate the quality and shelf life extension of shucked hard clams (Meterix casta) dipped in hot water and lactic acid. The samples were treated as follows: 1) dipping in control sterile tap water 2) dipping in hot water at 65 C followed by 2.0 LA and 3) dipping in 2.0 LA only. Dipping in hot water and LA was the most efficient method in delaying the proliferation of microorganisms including total variable count. Chemical analysis indicated that the treated samples underwent a significant change in terms of pH value and total volatile base nitrogen content (P0.05). However assessment of sensory attributes indicated high scores for color texture and odor of the samples that were dipped in hot water and LA. This method prevented the generation of undesirable chemicals improved taste and presentation and effectively extended the shelf life of shucked hard clams in refrigerated storage.

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Item Type:	Article
AGROVOC Term:	Hard clams
AGROVOC Term:	Meretrix casta
AGROVOC Term:	Hot water treatment
AGROVOC Term:	Lactic acid
AGROVOC Term:	Dipping
AGROVOC Term:	Refrigerated storage
AGROVOC Term:	Shelf life
AGROVOC Term:	Keeping quality
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/9626

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