DEVELOPMENT OF SALTED FERMENTED SHELLEISHES USING MANGROVE CLAM (Anodontia edentula), COCKLE SHELL, (Anadara sranosa), SOFT-SHELL CLAM ( Mya arenaria)

This study aimed to develop salted fermented shellfishes using different species namely: Mangrove clam (Anodontia edentula), Cockle shell (Anadara granosa), and Soft-shell clam (Mya arenaria). PH analysis, total plate count, E. coli and coliform analysis, and sensory evaluation of salted fermented shellfishes were observed. The result of this study revealed that the total plate count of salted fermented shellfishes products were within acceptable limit of 500,000 cfu/g and considered as safe for human consumption. The result of pH analysis shows that as the day progresses, the pH level gradually decreases ranges starts from 7.57 to 4.69 which is considered acid food according to Gonclaves, 2017. Mangrove clam, Cockle shell, soft-shell clam and water used in public market where the shellfishes were bought, passed the bacteriological standard set by FAO No. 210 Series 2001, ICMSF, 1986 of 11/g shellfish in E. coli and Coliform present.