Preliminary investigations on a new method of retaining the colour of shucked cockles (Anadara granosa), and the extension of shelflife by gamma irradiation and vacuum packing

Live cockles were incubated in atmospheres containing different concentrations of carbon monoxide. The bright red colour of the stable HbCO is retained during storage, giving the desired colour to the cockles. Vacuum packing influenced the colour of the cockles with irradiation and with CO treatments. In non-CO treated, irradiated samples, the effect of vacuum packing was not obvious. In CO treated, irradiated samples, vacuum packing retarded the deterioration of colour. Odour developments were influenced by irradiation, vacuum packing and storage temperature, and were not influenced by CO treatments. The odour of shucked cockles was rejected within one day at room temperature (26-280C) while at 00C the odour of the shucked cockles was still acceptable after 10 days. Suitable chemical indices for quality are K value and TVBN. Vacuum packing produced the highest K values after 19 days storage (00C), while irradiated samples had higher K values than non-irradiated samples. The TVBN increased with storage and is an indicator of the odour development. The use of CO treatment extended the shelflife of the cockles based on appearance. A combination of CO treatment, vacuum packing, ice storage and irradiation extended the shelflife to beyond 18 days, based on odour, colour, and overall appearance. (author)