Abstract
Investigations were carried out on shucked tropical periwinkle (Tympanostomus fuscatus) meat during iced storage over a period of 16 d. Changes in cooked flavour, appearance and mouthfeel/chewiness, tyrosine value (TV), total volatile bases (TVB), nonprotein nigrogen (NPN), pH and bacterial flora were evaluated. The periwinkle showed a decline in organoleptic quality during storage with concomitant increases in TV, TVB, pH and bacterial counts. The main bacteria isolates which were initially dominated by Bacillus spp. (30%) and Staphylococci spp. (20%) showed marked succession by Moraxella spp. (40%), Flavobacterium spp. (25%) and Pseudomonas spp. (20%) during spoilage. The shelf-life limit for the shellfish was 6 to 8 d.
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