EFFECTS of SHUCKING METHOD ON OPENING, MEAT YIELD and SELECTED QUALITY PARAMETERS of WEST AFRICAN CLAM, GALATEA PARADOXA (BORN)

Abstract

Samples (n= 100) of freshly harvested clams (Galatea paradoxa Born) from the Cross River, Nigeria, were subjected after 24 h depurations to heat treatment (steam and water at 60, 70, 80, 90, 100C) for 1–6 min to evaluate the effects of level of heat treatment on opening, meat yield, sensory properties, proximate composition, pH and electrical conductivity (EC). Observations were also made on the effects of some chemical shucking aids (NaOH, NaHCO3, Na2CO3, NaCl) in 60C water on these parameters. Results showed that boiling water was most effective in opening the clams, with 100% shucking achieved in 1 min. Steam was least effective, requiring 6 min for 100% opening. Temperature significantly and strongly influenced meat yield (p<0.05;r=‐0.92). pH (p<0.01; r=0.97), EC (p<0.05; r =0.65) and sensory properties (p<0.05). In general, shucking aids reduced opening time, significantly p<0.05) raised meat pH and EC, and with the exception of NaCl, insignificantly (P>0.05) improved yield. NaHCO3, and Na2CO3, which cut time for 100% opening from 5 min to 2 min were most effective. There were slight but significant (P <0.05) drops in meat moisture, crude protein and ash contents with increase in temperature (T). the model equations, pH = 4.69 + 0.021 T and % yield = 39.95–0.172 T were found to reliably predict meat pH and yield, with insignificant differences (P>0.05) between predicted and experimental values.

Establishment of kinetic models based on electrical conductivity and freshness indictors for the forecasting of crucian carp (Carassius carassius) freshness

“…A completely intact muscle tissue will have a low EC value which rises with an increase of fluids within the muscle (Byrne et al, 2000). As Ekanem and Achinewhu (2000) observed, metabolic products produced during the growth of bacteria are largely ionic. Ionic substances can alter the electrical conductance of the growth medium thereby providing a measure of the growth medium's microbial load and quality.…”

Post-Mortem Changes of Silver Carp (Hypophthalmichthys Molitrix) Stored at 0°C Assessed by Electrical Conductivity

“…It could be due to the increase in membrane permeability facilitates the movements of ions, thereby increasing the conductivity of samples during rigor mortis process. [25] According to Ekanem and Achinewhu, [26] EC also had direct impact on the tenderness, color, and water-holding capacity. Therefore, the increase of EC in fish samples had some effect on the changes of tenderness, color, and WHC in silver carp.…”

Study on the Predictive Models of the Quality of Silver Carp (Hypophthalmichthys Molitrix) Fillets Stored under Variable Temperature Conditions

“…(). As Ekanem and Achinewhu () observed, metabolic products produced during the growth of bacteria are largely ionic. Ionic substances can alter the electrical conductance of the growth medium thereby providing a measure of the growth medium's microbial load and quality.…”