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REFRIGERATED MINCED
OCEAN CLAMS SHELF
LIFE STUDY
HOLLY MODLIN
SEA FOOD LABORATORY
THE CENTER FOR MARINE SCIENCES AND
TECHNOLOGY
NC STATE UNIVERSITY
MY SUMMER AT CMAST
MY SUMMER AT CMAST
GOALS
1) Determine shelf life of fresh, minced clams
under refrigeration
2) Extend the shelf life of fresh, minced clams to
20 days
ATLANTIC OCEAN (QUAHOG)
CLAM
Arctica islandica
• Matures: 40-100 years
• Harvest: 120-200 feet
• Length: 3-5 inches
• Sensory: pink, soft & moist, firm
texture
SEA WATCH INTERNATIONAL
• FOCUSED ON CLAMS SINCE 1978
• LARGEST RESOURCE ALLOCATION OF
DOMESTIC SEA & OCEAN CLAMS
• NEW BEDFORD PLANT, 1994
• DIRECT BOAT TO DOCK PROCESSING
• HYDRAULIC DREDGING
• INDIVIDUAL QUICK FREEZE
THE IMPORTANCE OF
PRESERVATIVES
• REGION, SEASON & CLIMATE
• NATURAL DETERIORATION OF MEAT
• HARMFUL BACTERIA
• FLAVOR
Purac
Soy
PRESERVATIVES: HOW THEY WORK
SAMPLES
TREATMEN
T A:
CONTROL
• Untreated
minced ocean
clams
• Collected from
conveyor
• 30 lbs = 2 X 15
lbs samples
TREATMENT
B: GMI
• Clams with
standard GMI
marinade &
processing
• Collected from
tumbler
• 30 lbs = 2 X 15
lbs samples
TREATMEN
T C: PURAC
• Clams with 2.5%
by (clam) weight
Purac &
standard
processing
• Collected from
tumbler
• 30 lbs = 2 X 15
lbs samples
TREATMENT
D:
PURAC+GMI
• Clams with
2.5% by (clam)
weight Purac &
GMI marinade
• Collected from
tumbler*
• 60 lbs = 4 X 15
lbs samples
HOLDING CONDITIONS
• Control + treated samples (4 X 15 lbs) held at 1°C for 31 days
• Frozen Samples (duplicate, 4 X 15 lbs) held at -20°C for possible
later studies
MICROBIAL TESTING
ADDITIONAL TESTING
• Sensory Evaluations
• Overall appearance
• Odor(s)
• pH
• ThermoScientific pH
monitor
• Every sampling day
• Salt Content
• External Lab
• Total moisture
• Difference in ‘wet’ weight
and ‘dry’ weight
• Once a week
• Water activity
• Decagon Aqua Lab
• Once a week
1.0E+03
1.0E+04
1.0E+05
1.0E+06
1.0E+07
1.0E+08
1 3 5 7
APC(cfu/g)
Day
A: Control B: GMI C: Purac D: Purac+GMI
RESULTS: MESOPHILIC BACTERIAL
GROWTH
RESULTS: PSYCHROTROPHIC
BACTERIAL GROWTH
1.0E+03
1.0E+04
1.0E+05
1.0E+06
1.0E+07
1.0E+08
1 3 5
APC(cfu/g)
Day
A: Control B: GMI C: Purac D: Purac+GMI
RESULTS: AVERAGE INITIAL VALUES
Sample Total Moisture Water Activity (aW)
A: Control 1.654 0.9902
B: GMI 1.750 0.9817
C: Purac 1.600 0.9825
D: Purac+GMI 1.703 0.9804
RESULTS: PH
1.0
2.0
3.0
4.0
5.0
6.0
7.0
8.0
9.0
10.0
11.0
12.0
13.0
14.0
2 6 8
AveragepH
Day
A: Control B: GMI C: Purac D: Purac+GMI
CONCLUSIONS
• Temperature and processing have an effect
• The Purac+GMI treatment is not effective
• Observed how preservatives work
• Determine the shelf life of refrigerated minced ocean clams
• Extend the shelf life to 20 days with…
ACKNOWLEDGEMENTS
GREG BOLTON
DR. DAVID GREEN
DR. JEFF BUCKEL
PAUL
RUDERSHAUSEN
REFRIGERATED MINCED
OCEAN CLAMS SHELF
LIFE STUDY
HOLLY MODLIN
SEA FOOD LABORATORY
THE CENTER FOR MARINE SCIENCES AND
TECHNOLOGY
NC STATE UNIVERSITY

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SeaWatch

Editor's Notes

  1. Contracted by GM, SW currently IQFs and then sends off to GM for canned clam chowders. 2 day thaw period, increase manufacturing efficiency want to be able to use out of fridge – we come in to ensure product remains unspoiled
  2. 40% left behind Sensory qualities important determining spoilage Dredge selects for larger clams
  3. 1/8 Can process two boat loads in one half a day shift Tons of clams
  4. we chose to use a commercially available blend of sodium lactate and sodium diacetate GMI current marinade uses soy (flavor) and sodium phosphate (water binding)
  5. Bacterial growth curve Dissociation – bacterial cells spend energy trying to maintain homeostasis (get protons out or adjust for them), limiting the energy they can use to grow, affecting pH-different bacteria need different pH to grow, types of bacteria able to grow are limited by temp, salt and pH pH stabilizer Lower water activity – bound water isn’t free for bacteria to use to grow
  6. Standard plate count agar + 2% salt Incubate at 35°C for 48 hours, mesophilic bacteria levels 20°C for 96 hours, psychrotrophic bacteria levels Aerobic plate counts (cfu/g) taken 3 times a week for 31 days Typical ‘spoiled’ APC: 5 X 105 cfu/g