Hyperbaric Storage of Atlantic Razor Clams: Effect of the Storage Conditions

As shellfish preservation is still nowadays a challenge for the food industry, in this paper, effectiveness of hyperbaric storage preserving Atlantic razor clams (Ensis directus) was evaluated both at low (HS-LT) and room temperature (HS-RT). The study carried out two phases. In first phase, were stored different pressure levels, 5 °C 20 °C, 7 days to identify most efficient temperatures. Then, second phase study, HS-LT HS-RT experiments performed these conditions 14 compare methods. Microbial analysis after showed that, minimum 50 MPa needed prevent microbial growth samples, while 75 required °C. results revealed that (50 MPa/5 °C) (75 MPa/20 extended shelf-life to, least, twice achieved conventional refrigeration, but quality decline larger samples resulted more effective than clams.