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Effects of Depuration on Subsequent Deterioration and Shelf Life of Cultured Grooved Carpet Shell Clam Ruditapes decussatus During Chilled Storage

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Sustainable Innovation in Food Product Design

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Abstract

The grooved carpet shell clam Ruditapes decussatus is one of the most consumed and valuable bivalves in the Mediterranean. As with other filter-feeding species, there are health risks associated with its consumption and specimens have to be depurated pending assessment of water quality of the environment where they originate. This study aimed to examine the effects of depuration on parameters of biological (mortality), physiological/commercial (condition index, CI, and percent edibility, PE), physicochemical (pH and TVB-N content), microbiological (TVC, Enterobacteriaceae and psychrotrophic bacteria counts) and sensory quality of commercially-sized clams originated from Ria Formosa (Algarve, south Portugal) stored at chill (5 ± 1 °C) temperatures. The median time to death t50 of non-depurated clams kept chilled for up to 30 days was much lower in the Summer compared to Winter, 12.1 vs. 20.1 days. The post-mortem changes in CI, PE, pH and TVB-N content of non-depurated clams were notably different between the different temperatures tested, 5, 15 and 25 °C. Depuration affected in different ways the level but not the general dynamics of the quality parameters of clams harvested in Summer, the season of peak clams’ consumption. However, eventual safety issues emerge long after habitual storage time and panelists’ sensory rejection.

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Acknowledgments

We thank Mr. Nuno Leonardo for procuring bivalves and Mr. Edgar at Edgar Mariscos Lda. for procuring bivalves and helping with the depuration procedures involved in this study. This study received national funds from FCT-Foundation for Science and Technology (Portugal) [UID/Multi/04326/2019] (EE) and [UID/MAR/00350/2019 CIMA] (JA).

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Authors and Affiliations

  1. Departamento de Engenharia Alimentar, Instituto Superior de Engenharia da Universidade do Algarve, Faro, Portugal

    Fábio Mota, Jaime Aníbal & Eduardo Esteves

  2. CIMA – Centro de Investigação Marinha e Ambiental, Universidade do Algarve, Faro, Portugal

    Jaime Aníbal

  3. CCMAR, Centro de Ciências do Mar, Universidade do Algarve, Faro, Portugal

    Eduardo Esteves

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  1. Fábio Mota
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  2. Jaime Aníbal
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  3. Eduardo Esteves
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Correspondence to Eduardo Esteves .

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Editors and Affiliations

  1. Departamento de Engenharia Alimentar, Instituto Superior de Engenharia, Universidade do Algarve, Faro, Portugal

    Maria Margarida Cortez Vieira

  2. Department of Life Sciences, International Iberian Nanotechnology Lab, Braga, Portugal

    Lorenzo Pastrana

  3. Chemical and Food Engineering, Pontifical Catholic University of Chile, Santiago, Chile

    José Aguilera

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Mota, F., Aníbal, J., Esteves, E. (2021). Effects of Depuration on Subsequent Deterioration and Shelf Life of Cultured Grooved Carpet Shell Clam Ruditapes decussatus During Chilled Storage. In: Cortez Vieira, M.M., Pastrana, L., Aguilera, J. (eds) Sustainable Innovation in Food Product Design. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-030-61817-9_3

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