Abstract:Tegillarca granosa (clam) was preserved by different drying methods. The molluscan shellfish sample was smoked dried and oven dried to predict the most effective method of drying based on the microbiological quality, proximate composition and sensory evaluation of the shellfish sample. Total viable bacterial counts of Tegillarca granosa ranged from 2.45±1.94 - 0.19±.28 x106 cfu/g, Vibrio counts ranged from 3.88±3.32 - 0.00±0.00´104 cfu/g, Pseudomonas count ranged from 3.65±3.25 - 0.00±0.00´103 cfu/g. Salmonell… Show more
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