Abstract
Objective
As shellfish preservation is still nowadays a challenge for the food industry, in this paper, the effectiveness of hyperbaric storage in preserving Atlantic razor clams (Ensis directus) was evaluated both at low (HS-LT) and at room temperature (HS-RT).
Methods
The study was carried out in two phases. In the first phase, razor clams were stored at different pressure levels, both at 5 °C and 20 °C, for 7 days to identify the most efficient storage pressure at both temperatures. Then, in the second phase of the study, HS-LT and HS-RT experiments were performed at these conditions for 14 days to compare the effectiveness of both methods.
Results
Microbial analysis after storage showed that, at 5 °C, a minimum pressure of 50 MPa was needed to prevent microbial growth in the samples, while 75 MPa were required at 20 °C. In the second phase of the study, results revealed that both HS-LT (50 MPa/5 °C) and HS-RT (75 MPa/20 °C) extended the microbial shelf-life of the razor clams to, at least, twice that achieved in conventional refrigeration, but quality decline was larger in the samples stored at 75 MPa and 20 °C.
Conclusions
HS-LT resulted more effective than HS-RT for the preservation of razor clams.
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Acknowledgements
The authors thank Ignacio Rodríguez, technician at ICTAN-CSIC, Yaritza Clemente, Bachelor student, and Marta Blázquez, Master student, for their assistance in the lab work and their help in obtaining and processing part of the data.
Funding
This work was partially supported by the State Programme for Knowledge Generation and Scientific and Technologic Strengthening of the R&D&i system of the Spanish Ministry of Science, Innovation, and Universities through the MALTA CONSOLIDER TEAM Research Network (RED2018-102612-T).
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Otero, L., Pérez-Mateos, M. Hyperbaric Storage of Atlantic Razor Clams: Effect of the Storage Conditions. Food Bioprocess Technol 14, 530–541 (2021). https://doi.org/10.1007/s11947-021-02596-0
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DOI: https://doi.org/10.1007/s11947-021-02596-0