The Effects of Different Storage Temperatures on the Microbial, Physicochemical and Organoleptic Quality Changes in the Shellfish "Ngolo" (Thais califera) from Nigeria

Critical Control Points Involving Calcium Hypochlorite and Storage Temperatures for Microbial Safety and Physico-Chemical Attributes of Oysters (Crassostrea gasar)

“…The higher the value, the lower the quality. It is evident from the results (Table 3) that samples subjected to 10 ppm calcium hypochlorite or immersed in tap water prior to ambient temperature storage were spoiled having exceeded the TMA limit of acceptability (10-15mgN/100g) which apparently must have been exacerbated by the high ambient temperature (Oruwari and Efiuvwevwere 2016;Jay, 2000).…”