SHELL LIFE AND QUALITY CHARACTERISTTICS OF PERIWINKLE MEAT STORED IN DIFFERENT PACKAGING MATERIALS

The microbiological quality of raw deshelled periwinkles obtained from markets in Ikot Akpaden and its environs was studied. The samples were purchased from three different markets and stored in four different packages (can, bottle, polythene bag, and plastic containers) and were analyzed and used for the study. Total heterotrophic bacterial count was done to determine the bacterial load of periwinkle sample. Fungal load of the periwinkle samples was determined after 5days of incubation; the counts (total heterotrophic bacterial count and fungal count) were expressed in Cfu/g of the periwinkle sample. After one day storage total bacterial count of the periwinkle samples ranged from 1.0×104 to 1.35×106 Cfu/g, total fungal count ranged from 1.02×104 to 2.20×104 Cfu/g respectively; for 5days storage the total bacterial count ranged from 1.48×105 to 3.50×105 Cfu/g, total fungal count ranged from 1.26×106 to 3.34×106 Cfu/g; for 10days storage the total bacterial count ranged from 2.90×105 to 6.39×105 Cfu/g, total fungal count ranged from 1.72×104 to 5.0×106 Cfu/g; for 15days storage the total bacterial count ranged from 3.05×105 to 8.20×105 Cfu/g, total fungal count ranged from 1.78×104 to 5.40×105 Cfu/g. The result of these microbiological examinations of boiled periwinkle meat (without shell) showed that the boiled periwinkle meat after five to fifteen days of storage contained unacceptable levels of bacteria. For the sensory evaluation of the periwinkle, this study reveals that after one day of storage periwinkle is likely to experience a record high contamination level that makes it unacceptable for human consumption because of the rapid changes in colour, smell and general appearance which gives room to microbial activity. There was decrease in pH value observed in the samples after one day of storage. The microbial load from the deshelled periwinkle after one day of storage should be a source of concern to the consumers especially in South/South Nigeria where they are mostly stored for more than one day and sold in the markets to consumers.