Effect of depuration on the meat quality of the marine clam Sunetta scripta (Linne)
| dc.contributor.advisor | Damodaran Nambudiri, D | |
| dc.contributor.author | Nishi Dharan, S | |
| dc.date.accessioned | 2020-11-26T06:43:30Z | |
| dc.date.available | 2020-11-26T06:43:30Z | |
| dc.date.issued | 1998 | |
| dc.description | P G | en_US |
| dc.description.abstract | Sunetta Scripta harvested from Munabam area were subjected to depuration studies to find out whether purging had any effect on the meat quality of the clam. Result of biochemical analysis shows that the clam is a good source of various nutrients. Meat yield of clam was found to be 9.5%. Pathogenic bacteria was absent except E. coli ,. which is within the permissible limits. Depuration of clam did not significantly change the protein and glycogen content. But sand content was reduced to insignificant level within 24 hr depuration. When clams were exposed to a concentration of 109 ceUS/ml of Vibrio parahaemolyticus, there was progressive accumulation of the micro-organism and it accumulated on an average of 2.6xl05 cells/g within 6 hrs exposure. Though accumulated organism was not completely eliminated from the clams during purification in a laboratory depuration unit using U. V for sterilising the water, the number had reduced to more than 1000 fold during 48 hrs depuration. There was remarkable change in the sensory attributes and grittiness character of the clam after depuration | en_US |
| dc.identifier.citation | 171433 | en_US |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810155769 | |
| dc.keywords | Meat quality | en_US |
| dc.language.iso | English | en_US |
| dc.publisher | Department of Processing Technology, College of Fisheries,Panangad | en_US |
| dc.sub | Others | en_US |
| dc.theme | The Marine Clam Sunetta scripta | en_US |
| dc.these.type | M.V.Sc. | en_US |
| dc.title | Effect of depuration on the meat quality of the marine clam Sunetta scripta (Linne) | en_US |
| dc.type | Thesis | en_US |