Coherent Identifier About this item: 20.500.12592/7t8hhc

EFFECT OF LACTIC ACID AND HOT WATER TREATMENTS ON QUALITY OF SHUCKED HARD CLAMS (Meretrix casta) DURING REFRIGERATED STORAGE

10 June 2021

Summary

The on two factors; (1) pH and (2) the degree of Food Safety and Inspection Service (FSIS) of dissociation of the acid. [...] In addition, it is known the United States Department of Agriculture that the antibacterial effect of lactic acid varies (USDA) has approved the use of some organic depending on the concentration of the acid, acids and hot water as antimicrobial treatment temperature of solution, method and time of QUALITY OF SHUCKED HARD CLAM 31 application (Smulders, 1995; Tamblyn & Conner homogenized thoroughly. [...] 1 paper (Whatman Plc, Maidstone, UK) and research is to determine the effects of lactic 1 ml of the filtrate was placed in the outer ring acid and hot water treatment on the chemical, of the Conway diffusion disc. [...] The panellists were asked to give a The decrease in pH values during cold score for each of color, odor and texture while storage could be attributed to breakdown of the the samples were raw. [...] Samples washed in clean water served as controls in the experiment Sensory Quality Meanwhile, the odor score for the hot water The color, odor and texture of shucked hard clams and LA treated sample was acceptable for 12 treated in hot water and LA slightly decreased days, which was significantly longer compared compared with the control and sample treated with LA treatment alone and control, whic.

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8

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