Potential use of mud clam (Geloina coaxans) in producing sauce with papaya crude extraction as a protein hydrolysing agent

Hitihami Mudiyanselage Sarath Mahinda Wijerathna; Kumudu Radampola; Hewa Waduge Cyril

doi:10.17017/j.fish.269

Hitihami Mudiyanselage Sarath Mahinda Wijerathna Department of Aquaculture and Aquatic Resources Management, University College of Anuradhapura, University of Vocational Technology, Sri Lanka https://orcid.org/0000-0002-2153-3143
Kumudu Radampola Department of Fisheries and Aquaculture, Faculty of Fisheries and Marine sciences & Technology, University of Ruhuna, Matara, Sri Lanka https://orcid.org/0000-0003-0292-4576
Hewa Waduge Cyril Department of Animal science, Faculty of Agriculture, University of Peradeniya, Peradeniya, Sri Lanka

DOI: https://doi.org/10.17017/j.fish.269

Keywords: Accelerated fermentation, clam sauce, Geloina coaxans

Abstract

Mud clam (Geloina coaxans) are underutilised food source due to the lack of consumer preference in Sri Lanka. Hence, this study was conducted to produce clam sauce as a value added product using the muscle of mud clams by means of accelerated fermentation method. Specimens were collected from Tambalagam Bay, Sri Lanka. Shell length, height, inflation, total weight with shell and without shell were 6.3 ± 0.4 cm, 5.3 ± 0.3 cm, 3.5 ± 0.3 cm, 83.1 ± 13.4 g and 14.9 ± 1.3 g respectively. The extracted mean meat yield was 14.9 ± 1.3% per mud clam. Moisture, crude protein, crude lipid and ash (dry weight) content of raw meat were 80.45 ± 0.89%, 64.14 ± 0.96%, 3.55 ± 0.39% and 7.54 ± 0.61% respectively. Final sauce product shows liquid yield, energy value, ⁰Brix value, pH, % NaCl, total nitrogen, moisture and ash content as 98.3 ± 5.5 ml 100g^–1, 2124 ± 133 J g^–1, 24.3 ± 0.9%, 5.02 ± 0.04, 14.53 ± 0.27%, 0.27 ± 0.01%, 74.06 ± 0.56% and 19.66 ± 1.99% respectively. The study concluded that the mud clam meat is a possible candidate as a raw material for the production of clam sauce.

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