DEVELOPMENT OF PICKLE FROM MARINE MOLLUSKS AND ITS SHELF-LIFE ASSESSMENT DURING STORAGE

Abstract

In the southwestern part of Bangladesh, mollusk such as oysters, blood clam, mussels and horn snails are used only for lime production, whereas they also have other potential purposes of use. The flesh of edible blood clam (Anadara granosa) and oyster (Crassostrea madrasensis) are not utilized by the people because of lack of awareness about the high nutritive value of the seafood products. Keeping this in mind, an attempt was made to utilize mollusk flesh as pickle. The shelf life of the pickled product developed from blood clam and oyster were assessed for a period of 6 months at ambient temperature (28-32 °C). Three types of oils, such as mustard oil, sesame oil and soybean oil were used for pickle preparation, where mustard oil was selected as the best pickle on the basis of biochemical, microbiological and sensory evaluation. Trimethylamine nitrogen, total volatile base nitrogen, total plate count and sensory scores of pickles with mustard oil were significantly increased (P <0.001) at the end of storage period though all scores were at acceptable limit. The cost of preparing pickle was found very low. It may also contribute to our blue economy by marketing and exporting pickles to foreign countries. In future, the pickle prepared from unutilized mollusk meat may be used as food for tribal people in Bangladesh and also have economic value in the tourist area for foreign tourists.