Effects of gamma irradiation on the quality and shelf life of Anadara granosa (blood clam)

The impact of various doses (1.0–5.0 kGy) of gamma irradiation on the quality, in terms of volatile base nitrogen, peroxide value and thiobarbituric acid reactive substances, of steamed blood clam stored under chilled conditions was investigated. Irradiation-induced color changes in steamed blood clams, characterized by increased lightness (L∗), decreased redness (a∗), and reduced yellowness (b∗), suggest pigment degradation and oxidative effects over storage. Textural analysis revealed that gamma irradiation had minimal effect on the internal binding forces and elastic recovery of the clam tissue. Moreover, the total viable count (TVC) remained consistently lower in irradiated samples compared to the non-irradiated control throughout the storage period. Gamma irradiation effectively extended the shelf life of steamed blood clams from 15 days (Control Clam; CC) to up to 30 days at 5kGy by reducing microbial load and maintaining overall acceptability during refrigerated storage. Thus gamma irradiation is a promising method to improve the safety, quality, and shelf life of seafood, benefiting the seafood industry.