EFECTS OF BRINNING, DRYING AND PACKAGING ON THE SHELF-LIFE STABILITY OF PERIWINKLE (Tympanotonus fuscatus)

ABSTRACT

Seafood is a staple diet and shellfish are among the most popular seafood as a good source of protein. Compared to meat, fish makes up more than 40% of the animal protein that the average Nigerian consumes, and it is comparatively less costly (Adebayo-Tayo et al., 2008). This study examined the effect of brinning, drying and packaging on the shelf-life stability of periwinkle (Tympanotonus fuscatus). With the aim to ascertain the drying method that’s most efficient while comparing packaging materials and also the use of salt as curing agent. The drying methods adopted for this study are, Smoke-drying and Oven-drying, the packaging materials used were sealed tape bags and ziploc bags while normal table salt was used as treatment. Standard methods were used to determine the total number of microbial counts for both bacteria fungi as identified in the samples before and after packaging. Organisms such as Proteus sp, Pseudomonas sp, Micrococcus sp, Bacillus sulotitis, Staphylococcus aureus, Aspergillus niger, Mucor sp, Penicillium oxalicum e.t.c, were recorded.