Loss of nutrients during canning of clams and mussels

Abstract

Shellfish play a vital role in India's economy and the industry based on processing of the meat of mussels and clams has immense possibility to develop in future because of the abundant availability of this highly nutritious raw material. The Influence of pre-process ice storage on the quality of the canned product prepared from the clams, Villorita cyprinoldes has been studied and chemical and organoleptic aspects of the canned material prepared out of clams stored upto nine days under ice was reported. The results showed that the product prepared from material iced upto three days was acceptable with respect to colour, odour and flavour. Quantities of nutrients lost during different stages of canning such as initial boiling, blanching and sterilisation have been worked out. Loss of soluble nitrogenous constituents was maximum at the blanching stage.