Effects of different processing techniques on the carpet shell (Ruditapes decussatus Linnaeus, 1758)

Caglak E., Karsli B., KORAL S.

JOURNAL OF FOOD SAFETY AND FOOD QUALITY-ARCHIV FUR LEBENSMITTELHYGIENE, vol.66, no.5, pp.141-148, 2015 (SCI-Expanded) identifier identifier


In this study, the effects of different processing techniques on the food quality of carpet shells (Ruditapes decussatus, Linnaeus, 1758) were Investigated. Carpet shells were smoked, smoked-marinated, and marinated, and stored for 7 months at 2 +/- 1 degrees C. During the 210-day storage period, total volatile basic nitrogen, trimethylamine nitrogen, thiobarbituric acid, total mesophilic and psychrophilic aerobic bacteria counts, yeast-mold counts, and lactic acid bacteria counts for each group did not exceed acceptable limits, and coliform bacteria, E. coli, Staphylococcus aureus, Salmonella spp., or Listena spp. were not detected. However, sensory scores for texture, appearance, odor, and flavor decreased gradually over time. Based on the results of our sensory, chemical, and microbiological analysis, smoked, smoked-marinated, and marinated carpet shells can be safely consumed within 120, 150, and 180 days, respectively.