Optimization of sterilization condition for retort-packed ark clams: storage temperature variations for microbial assessment and quality characteristics

Abstract

This study aimed to develop a shelf-stable, ready-to-eat (RTE) product with ark clams (ACs) and to optimize its sterilization conditions using retort pouch technology. ACs were heat treated with various F0 values (3.03, 4.51, 6.18, 7.74, and 10.04) and evaluated for quality characteristics such as hardness, color, pH, microbial safety, and sensory attributes. Five-month storage studies were also conducted at various temperatures and analyzed for microbial safety and quality characteristics. The desirable hardness, microbial safety, and overall acceptability of ACs were achieved at an F0 value of 6.18. The F0 values higher than this led to a sharp decrease in hardness, leading to lower consumer acceptability, while the lower values revealed potential microbial risks. Storage studies revealed that retorted ACs remained microbiologically safe and retained desirable hardness, color, and pH at ambient and refrigerated temperatures. This study provides optimized sterilization conditions for ACs, enabling their processing into shelf-stable RTE products that meet consumer quality expectations. It may help to offer commercial applications in the food industry.