Blood clam (Anadara granosa) forms a fishery of considerable magnitude in the Kakinada

Bay where an estimated 20001 are landed annually. Ini addition culture technology for blood clam

has been standardised In India, throwing open the possibility of large scale farming of this species.

Presently clam meat is burnt along with shell to produce lime. In order to optimise the utilisation

Of blood clam as against the existing gross under utilisation Kakinada Research Centre of CIFT has

developed the technologies for Icing, freezing and canning of the clam. A pickled product and

sausage are the other products developed by the Centre. The paper describes the technologies

developed for utilisation of blood clam

Babu, Subrata

Chakrabarty, R

Gupta, S S

Rao, C C Panduranga

Saheb, D I Khasim

CMFRI Digital Repository

CMFRI bulletin 44 Part Two MARCH 1990 NATIONAL SYMPOSIUM ON RESEARCH AND DEVELOPMENT IN MARINE FISHERIES MANDAPAM CAMP 16-18 September 1987 Papers Presented Sessions III & IV CENTRAL M A R I N E FISHERIES RESEARCH I N S T I T U T E ( Indian Counci l o f Agr icu l tu ra l Research) P. B. No . 2 7 0 4 , E. R.'G. Road, C o c h l n - 6 8 2 0 3 1 , India * * c w o .^^ ^Wies ^ 40 YEADS % S CMFRI bulletin 44 Part Two MARCH 1990 40 9 or. " YEADS NATIONAL SYMPOSIUM ON RESEARCH AND DEVELOPMENT IN MARINE FISHERIES MANDAPAM CAMP I6-I8 September 1987 Papers Presented Sessions I I I & IV CENTRAL MARINE FISHERIES RESEARCH INSTITUTE (Indian Council of Agricultural Research) P. B. No. 2704, E. R. G. Road, Cochin-6 82 0 3 1 , India Bulletins are issued periodically by Central Marine Fisheries Research Institute to interpret current knowledge in the various fields of research on marine fisheries and allied subjects in India. Copyright Reterved ® Published by Dr. P. S. B. R. JAMES Director Central Marine Fisheries Research Institute E. R. G. Road Cochin-682 031, India Editorial Committee Dr K ALAGARSWAMI Dr K ALAGARAJA Shri M S MUTHU Dr K J MATHEW Dr N GOPINATHA MENON Limited Circulation P a . i > e v - 6 2 i UTIL ISATION O F B L O O D C L A M ANADARA GRANOSA C. C. Pandu Ranga Rao, Subrata Basu, D. I. Khasim Saheb, R. Chakrabarti and S. S. Gupta Central Institute of Fisheries Technology Kakinada Research Centre, Kakinada-533 003 ABSTRACT Blood clam fAnadara granosa) forms a fishery of considerable magnitude in the Kakinada Bay where an estimated 20001 are landed annuai:y. tVi addition culture technology for blood clam has beert standardised In India, throwing open the possibility of large scale farming of this species. Presently clam meat is burnt along with shell to produce lime. In order to optimise the utilisation Of blood clam as against the existing gross under utilisation Kakinada Research Centre of CIFT has developed the technologies for Icing, freezing and canning of the clam. A pickled product and sausage are the other products developed by the Centre. The paper describes the technologies developed for utilisation of blood clam. INTRODUCTION cockle, is fished and/or cultured for human consumption. Blood clam constitutes an In a number of South-East Asian countries, important fishery in Kakinada Bay where Anadara granosa, referred to as blood clam or approximately 20001 are landed annually 470 CM FBI (Silas e ra / . , 1982). Average yields of about 40 t per hectare were obtained by culture in pen enclosures in Kakinada Bay (Narasimham, 1980). Average size at harvest is 4.5 cm in length and 31 g in weight. Shell forms about 65.5% of the whole weight. The cooked cockle has good meaty texture, attractive pink colour, sweet taste and good flavour. At present, the whole cockles are burnt for production of lime, and the meat, a valuable source of animal protein, is lost. Many of the fishermen are engaged in hand picking of cockles and they get poor returns because of the current under utilisation of this shellfish. With a view to scaling up and rationalising the utilisation of cockle, research was under-taken to develop technologies for its optimum utilisation. counts of cocklemeat could be reduced by the above process and further reductions in these values were recorded by removal of gills and mantles immediately following depuration. Proximate composition The chemical composition of cockle meat varies depending upon season, sex, maturity etc. As reported by Basu and Gupta (1984) the proximate composition is as follows: Moisture Protein Fat Glycogen Total ash Acid insoluble ash 79.0 to 83.8/% 9.6 to 19.0 % 1.26 to 2.36% 5.4 to 13.6 % 0.07 to 0.95% 0.02 to 0.09% RESULTS AND DISCUSSION Depuration of cockle Cockle, like other shellfish, is a filter-feeder and hence sand, mud, enteric patho-gens, heavy metals, pesticide residues etc., can gain entry into the digestive tract. If these are allowed to remain, they can cause grittiness to the meat in addition to posing health hazard to consumer. In order to eli-minate these extraneous materials, the cockles should be subjected to depuration process before collection and utilisation of meat. Chakrabarti and Khasim (198id-'83) tried different methods for depuration of cockles. Saline water con-taining salt concentrations ranging from 1 to 2.5% was tried for periods of 24 hours. It was found that 48 hours depuration resulted in 5 to 10% mortality and 24 hours depuration was satisfactory. Attempts were also made to study the effect of keeping the cookies for the last one hour of depuration in saline water contain-ing different concentrations of chlorine ranging from Oto lOppmof available chlorine. It was observed that 1.5 to 2.0% saline water made from tap water was adequate for depuration and only slight improvement in bacteriological quality of the meat was noticed by including the chlorinated water during the last one hour. Acid insoluble ash and total bacterial Icing Cockle meat needs to be stored under proper conditions before its use directly for human consumption or for further processing. Basu and Gupta (1984) studied the ice storage behaviour of cockle. Changes in moisture content, protein, NPN, L-amino nitrogen, TVN, glycogen, free fatty acid, TBC and coliform count were followed every day. The results showed that cockle meat packed in 200 gauge polythene bag and kept in ice remained in very good condition for 4 days while meat stored directly in ice was found to be in an equajly good condition for 2 days. Freezing Chakrabarti and Khasim (1982-83) studied the amenability of cockle meat to freezing and frozen storage. Meat collected by manually opening the shells as well as by boiling for 20 minutes was frozen in a plate freezer. Cockle meat without gills and mantles blanched in 1% brine for 5 minutes was also frozen in a similar way. Raw meat had more attractive original colour as compared to boiled meat. Coliforms were present to the extent of 10 to 20/g in raw meat while they were absent in boiled and blanched meats. During frozen storage, moisture content showed an increase in blanched meat while it decreased in raw and boiled meats^ BULLETIN 44 471 All the types of meat used for frozen storage remained acceptable for over an year. Canning Steamed cockle meat without gills and mantle was blanched in 7% brine for 5 mtnutes. The blanched meat was canned in 2% brine containing 0 2% citric acid at 10 lbs pressure for 30 minutes. The product was found to be in good condition for three months. After this period, the drained liquid became turbid and meat became soft. Pickling Studies were carried out by Gupta and BBSU (1985) to develop the technology for preparation of a pickle product from coclde meat. Three different recipes were tried and the recipe given below was found to be the best. Ingredients Cockle meat (blanched), kg Salt, g Chilly powder, g Turmeric powder, g Mustard (skinned), g Garlic, g Ginger (small pieces), g Green chilly (sliced), g Menthya, g Pepper powder (white), g Vinegar (natural acetic acid content 4%), ml Gingelly oil, ml Lemon (sliced), Nos. Curry leaves. Amount 1 110 70 2.5 10.0 80.0 25.0 4 0 0 2.5 12.5 200 350 4 5 The clam was allowed to depurate. After removing the meat, it was blanched in 7% brine for 5 minutes. The blanched meat was drained well and then cut into 4 portions. The meat pieces were fried in oil until brown in colour and kept apart. Sliced green chillies, ginger, curry leaves and crushed garlic were fried in the residual oil remaining in the pan after frying the meat. When they were brown in colour, the chilly powder, turmeric powder, mustard and menthya were added and again fried for a short while. The pan was removed from the fire, the fried meat was added and mixed thoroughly. After sufficient cooling vinegar was added and again mixed well. The pickle was filled in sterile glass bottle and sealed with acid proof caps. Care was taken to see that there was a layer of oil over the contents in the bottle. The texture of clam pickle initially was tough but with aging it became softer. The flavour also improved considerably after one month aging. The colour became pale after 165 days of storage. After 200 days the organoleptic analysis revealed slight rancid flavour and pale yellow colour. No mould growth was observed and coliform count was nil throughout the storage period. Sausage Basu (1987) was worked on the preparation of sausage from cockle meat. Cockle meat was obtained by the same procedure as described earlier. Fat-oil mixture was prepared by mixing 30 ml melted goat fat and 30 ml peanut oil. Meat slurry from clam (lOOg), ice cold water (20 ml) and fat-oil mixture or melted hydrogenated vegetable oil or peanut oil (60 ml) was blended in the presence of additive (garlic 3 g, black pepper 2 g and salt 5 g) in an electric mixer for 10 minutes at a constant speed. The meat emulsions thus obtained were stuffered into a sausage casing (salted washed goat intestines) by hand stuffer. The sausage was cooked at 80°C for 30 minutes, boiled at 100°C for 30 minutes and then subjected to deep fat frying. Clam sausage with fat-oil mixture was rated best. Beef sausauge was also prepared with 60 ml fat-oil mixture for comparison, the other ingredients remaining same. The results of organoleptic evaluation showed that in every respect clam sausage compared very well with beef sausage. ACKNOWLEDGEMENT The authors are thankful to Director, Central Institute of Fisheries Technology, Cochin for permission to publish the paper. 472 CMFRI REFERENCES BASU, S. 1987. Sausage from blood clam (Anadara granosa) meat. Published in the proceedings of the seminar on "Diversification of post harvest tech-nology for low cost fish" organised by society of fisheries Technologists (India) held at CIFT, Cochin, 10-11 March 1987, 197-201. BASU, S. AND GUPTA, S. 1984. Studies on the ice-storage characteristics of blood clam (Anadara granosa) meat. Fish. Techno I. 21, 6. CHAKRABARTl, R. AND KHASIIVI. D. I. 1982-83. Annual Report, CIFT, Cochin. GUPTA, S. AND BASU, S. 1985. Pickle from blood clam (Anadara granosa) meat, FishTechnol. 22, 109. NARASIMHAM, K. A. 1980. Culture of blood clam at Kakinada. Marine Fish, inform. Serv., T&EServ., 25,7. SILAS, E. G., ALAGARSWAMI, K.. NARASIM-HAM, K A., APPUKUTTAN, K. K. AND MUTHIAH, P. 1982. \n bivalve culture in Asia and the Pacific. (Eds: F.B. Davy and M. Graham). Proceedings of ths workshop held in Singapore, 16-19 February 1982, Ottawa, Canada. IDRC-200. 34-43. 

Utilisation of blood clam Anadara granosa

http://eprints.cmfri.org.in/3121/1/Article_29.pdf

Utilisation of blood clam Anadara granosa

Abstract

Similar works

Full text

Available Versions

CMFRI Digital Repository