Determination of Optimum Process Schedule and Nutritional Content of Vacuum-fried Asiatic Clam

Arthur  G. Ibañez,; Denis  V. Policar,; Nora  T. Garcia,; Mark Keneth  C. Sumbillo,

Determination of Optimum Process Schedule and Nutritional Content of Vacuum-fried Asiatic Clam

Nora T. Garcia | Mark Keneth C. Sumbillo | Arthur G Ibañez | Denis V Policar

Abstract:

Fresh Asiatic clams (Corbicula manilensis) from Region 2, Philippines, were processed using vacuum frying to develop a nutrient-dense and shelf-stable product. Process optimization at 100 °C, 700 mmHg, and a 6 kg batch load yielded the most favorable sensory attributes and the highest product recovery. The optimized treatment (T6) contained 28.66 g protein, 35.25 g carbohydrates, 25.72 g fat, 7.49 g ash, and 2.88 g moisture per 100 g sample. Shelf-life evaluation showed stability for up to four months under ambient conditions, with quality deterioration observed beginning at the fifth month. The product exhibited a low microbial load (<1×10¹ CFU/g) and notable mineral content, particularly zinc and iron. These results demonstrate that vacuum frying effectively produces a nutrient-rich, safe, and shelf- stable clam-based product, with potential for extended shelf life through improved packaging.

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