Development of Chutney Powder from Spider Conch, Lambis lambis (Linne, 1758)

• Main Authors: R. E. RENITTA, K. M. E. GNANAMBAL, J. PATTERSON
• Format: Article
• Language: English
• Published: Asian Fisheries Society 2007-03-01
• Series: Asian Fisheries Science
• Online Access: https://www.asianfisheriessociety.org/publication/downloadfile.php?id=502&file=Y0dSbUx6QTROemM1TVRnd01ERXpOVFU0TnprME9USXVjR1Jt

The spider conch, Lambis lambis is one of the important fishery resources in the Vellapatti Village, Tuticorin, Southeast Coast of India. These conches land as by catches from crab nets (a modified bottom set gill net). The meat of gastropods is considered as a delicacy, rich in protein and the fat content is very low. Only a small section of the fisher folk consume its flesh, as it is less popular among the coastal fisher folk. For the utilization of this meat, chutney powder (a side dish for Idli or Dhosai in South India) was prepared from the meat. Biochemical, microbiological and sensory analyses were made to assess the shelf life for a period of four months. The meat had a protein content of 5.2%, 0.5% of carbohydrate and lipid content of 1%. The shelf life assessment of the chutney powder for a period of four months was carried out and it was found out that the product was good until the end of the assessment period. Even the TMA and TVB levels were found to be within the limits (10.8 mg per 100g and 18.36 mg per 100g, respectively). The present work reveals that the chutney powder is microbiologically and organoleptically good until the end of the storage period and safe for human consumption.