Abstract
SummaryThe purpose of the present work was to study the effect of storage in enriched oxygen atmosphere on the quality of live clams. Purified live clams were packed in 70% O2/30% N2. A control batch was prepared in which live clams were wrapped in mesh bags (stored in air). Both batches were stored at 6.1 ± 0.7 °C during 6 days. Sampling and analysis were carried out on days 0 (initial), 3 and 6 of storage. The physiological condition and quality of live clams were evaluated by corporal indices, physical/chemical indicators (pH value, glycogen levels, malondialdehyde), sensory assessment and microbial analysis. Similar physiological conditions of live clams were reported in both storage conditions. The storage under high O2 atmosphere did not promote the microbial growth. A beneficial effect of high O2 MAP storage was observed in the preservation of live clam’s quality. In particular, a significant positive effect on the typical sweet taste was observed.
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