2018

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Browsing 2018 by Author "James, J.P."

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    Chilled storage studies of depurated cooked clam meat in two different packaging materials
    (Society of Fisheries Technologists (India), Cochin, 2018) Sreedevi, K.H.; James, J.P.; Bindu, J.; Sreejith, S.; Gopal, N.
    The biochemical and microbiological parameters of depurated cooked meat of black clam (Villorita cyprinoides) (Gray, 1825) was assessed for the extension of shelflife in iced condition in two different packaging materials viz., Polyester polyethylene laminate (PEST-PE) and low density polyethylene (LDPE). Aerobic plate count revealed that the shelflife of black clam was 22 days in PEST-PE and 16 days in LDPE during which the count reached 5.38 log cfug-1 and 4.9 log cfug-1, respectively. The clam meat stored in LDPE had a TBA value of 1.36 mg MDAkg-1 on 16th day and it was 1.23 mg MDAkg-1 for PEST-PE packed meat on the 22nd day. The values of TVB-N was 7.0 mg% and 7.4 mg% after 16 days and 22 days in the LDPE and PESTPE, respectively. Since the value of APC was 5.38 log cfug-1 on the 16th day for clam meat packed in LDPE it was not analysed further as the microbiological count exceeded the limit of acceptability. From this study it is inferred that the shelflife of clam meat may be extended by proper icing after packaging in suitable packing material like PEST-PE.
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    Design and fabrication of a modified model of indigenous meat-shell separator machine for small scale clam processing units
    (Society of Fisheries Technologists (India), Cochin, 2018) Sreejith, S.; James, J.P.; Gokulan, C.R.; Bindu, J.; Gopal, N.
    Black clam (Villorita cyprinoides) (Gray, 1825) is a bivalve mollusc and majority of its fishery is contributed by Vembanad lake of Kerala. Edible meat has to be separated from calcareous shells of black clam after cooking and the separation of meat from shells is a very difficult task for clam processors. Traditionally, black clam processors rely on indigenous methods for meat-shell separation using devices that lack a standard design, and do not follow any steps to assure the quality of the produce. No food quality standard parameters are adopted while considering the materials used for fabrication resulting in unhygienic handling and processing of clam meat. As a result of the unhygienic handling and processing, the product is often of an inferior quality. In this context, a modified model of indigenous meat-shell separator machine to handle bulk quantities of clams was designed and fabricated. The improved model has continuous mode of operation and the trials using this model demonstrated that it can handle 300 kg clam shells per hour with a meat-shell separation efficiency of 95%. It was found to be efficient, costeffective, ergonomic, and durable and also which conforms to the food safety regulatory requirements. This improved model has the potential to reduce the drudgery of clam processing and can encourage members of the rural communities to take up clam processing hygienically.