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Packaging atmosphere and confinement as key factors in shelf-life extension of live clams
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Orientador(es)
Resumo(s)
Live bivalve molluscs are highly valued for their nutritional, gastronomic, and commercial qualities. However, they are extremely perishable, which increases production losses and waste in the supply chain. This study aimed to evaluate the shelf-life and physiological quality of live Venerupis corrugata clams stored at 3 ± 1°C in different packaging systems evaluating the effect of high-oxygen modified atmosphere packaging versus ambient air, and of physical confinement in net bags versus loose storage. Survival percentage, gases concentration, volatile organic compounds, pH, glycogen content, and biogenic amines were monitored throughout storage. Results showed that survival and physiological quality were strong influenced by the combined effects of oxygen availability and confinement. High-oxygen MAP delayed mortality by sustaining aerobic metabolism for longer, thereby reducing the respiration quotient. Physical confinement was critical in maintaining intravalvular liquid and preserving clam viability. Nevertheless, the modelled survivability extension was limited to only 1 day under optimal MAP conditions and confinement, highlighting the intrinsic sensitivity of this species.
Descrição
Palavras-chave
Glycogen content Respiration rate Survivability Tight packaging Venerupis corrugata clams Volatile organic compounds
Contexto Educativo
Citação
Goes, C., Vieira, T. M., Pereira, J., & Mota, A. et al. (in press). Packaging atmosphere and confinement as key factors in shelf-life extension of live clams. Applied Food Research. https://doi.org/10.1016/j.afres.2026.101679