Influence of brine treatment,drying methods and storage conditions on the microbial quality of freshwater snail (Lanistes libycus) meat.

  • C.F Ezeama
  • E Keke
  • E Nwachukwu
Keywords: Freshwater snail, brine, microbial quality, drying, shelf life, storage temperature.

Abstract

Freshwater snail (Lanistes libycus) meat samples were subjected to four different preservation treatments (ovendried, sun-dried, brined oven-dried, brined sun-dried) and assessed for microbiological quality. The microbial quality of fresh or brine (5 % w/v NaCl) treated samples stored at different temperatures (35, 28, 4, -7 oC) were also investigated. Combining brine treatment with either ovendrying or sun-drying resulted in significant (p = 0.05) decrease in total viable counts (TVCs) of the meat with that of brined oven-dried samples being more pronounced (log10 3.92 cfu g-1) by day 4 of ambient storage. Sun-drying alone could not effectively preserve the meat beyond 2 days. No significant difference (p = 0.05) existed in the microbial loads of oven-dried and brined sun-dried samples stored at ambient temperature. The TVCs of all traditionally dried samples were microbiologically unacceptable (>(log10 5.0 cfu g-1) after 4 days of ambient storage with Bacillus, Clostridium, Staphylococcus sp and Aspergillus flavus being dominant microorganisms isolated. Whereas
the fresh meat of L. libycus treated with 5 % w/v NaCl and stored at low temperatures (4, -7 oC) exhibited drastic reduction in microbial load with shelf-life extension to 6 days, that stored at 28 oC preserved the meat for 4 days.
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eISSN: 0189-7241