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the clams were determined as Fe, Zn, Cr, Ni and Mn. Cu, Cr, Mo, and Al were the
other detected elements. The tissues of M. chinensis were characterized by the highest content of Fe, Ni, Al, and Mn (Tabakaeva et al. 2018).
Hirimuthogoda et al. (2016) determined the moisture, protein, fat, and ash contents of clam (Geloina vexans) collected from two different regions in Siri Lanka as
83.08–90.98, 4.41–11.98, 0.56–1.09 and 1.03–3.13, respectively. In the same study,
the authors determined total saturated, total monounsaturated, total unsaturated,
total n-3 polyunsaturated fatty acid levels as 34–36%, 19.2–20.3%, 24–24.3% and
17.3–18.8%, respectively.
In a study, in clam (Meretrix casta) collected from Cuddalore and Parangipettai
Coast, South East Coast of India, the total protein content varied between 45.67%
and 30.021%., the carbohydrate concentrations between 4.21 and 15.67% and lipid
content 5.63 and 1.11% (Srilatha et al. 2013). In this study, it was reported that the
total essential amino acids were recorded 48.67% and 47.21% and non-essential
amino acids were recorded 43.87% and 39.4% in M. casta. Moreover, this study
showed that a total of 20 amino acids which exhibit high levels of lysine followed
by phenylalanine and histidine in the tissue of M. casta. The result revealed in this
study showed that, M. casta meat is a potential source for food value due to high
quality protein, as well as balanced essential amino acids.
3.1.2.2 Post-harvest Handling of Clams
After the harvest, surf clams are placed in metal-mesh cages. These are mechanically unloaded at the dock and stored, if necessary, in a refrigerated room. They are
then dumped onto a conveyor belt. The seafood industry which moves the clams
through a gas flame to open the shell. Some processors use a steam or hot water bath
to open the shells. Then the clams are carried to a table where the meats are extracted
from the shell by shuckers, and the viscera, referred to as the sandbag, are removed.
These two steps are often still done by hand, but mechanical shakers and eviscerators are also being used. The meats are then washed and cut or diced for packing and
freezing. The surf clam meats are frozen in sheets, called blankets, for sale and shipment to food processors and restaurants. Surf clams are usually served in chowders,
soups, or fried clam strips. The smaller hard clams are usually sold live and, in the
shell, and are consumed raw, steamed, or as specialty items such as clams casino.
Chowder clams are either sold in the shell or fresh shucked for further processing.
Surf clam processors occasionally process chowder clams in the same manner as
surf clams. Soft clams are sold in the shell for steamed clams or as a shucked and
frozen product used in restaurants as breaded and fried clams. They also are sold
fresh shucked in cans or frozen. The Manila clam is sold and processed like hard
clam. It seldom reaches chowder size, so most are sold and used like little neck and
cherry stone hard clams (Castagna 1990).
3.1 Bivalves
the clams were determined as Fe, Zn, Cr, Ni and Mn. Cu, Cr, Mo, and Al were the
other detected elements. The tissues of M. chinensis were characterized by the highest content of Fe, Ni, Al, and Mn (Tabakaeva et al. 2018).
Hirimuthogoda et al. (2016) determined the moisture, protein, fat, and ash contents of clam (Geloina vexans) collected from two different regions in Siri Lanka as
83.08–90.98, 4.41–11.98, 0.56–1.09 and 1.03–3.13, respectively. In the same study,
the authors determined total saturated, total monounsaturated, total unsaturated,
total n-3 polyunsaturated fatty acid levels as 34–36%, 19.2–20.3%, 24–24.3% and
17.3–18.8%, respectively.
In a study, in clam (Meretrix casta) collected from Cuddalore and Parangipettai
Coast, South East Coast of India, the total protein content varied between 45.67%
and 30.021%., the carbohydrate concentrations between 4.21 and 15.67% and lipid
content 5.63 and 1.11% (Srilatha et al. 2013). In this study, it was reported that the
total essential amino acids were recorded 48.67% and 47.21% and non-essential
amino acids were recorded 43.87% and 39.4% in M. casta. Moreover, this study
showed that a total of 20 amino acids which exhibit high levels of lysine followed
by phenylalanine and histidine in the tissue of M. casta. The result revealed in this
study showed that, M. casta meat is a potential source for food value due to high
quality protein, as well as balanced essential amino acids.
3.1.2.2 Post-harvest Handling of Clams
After the harvest, surf clams are placed in metal-mesh cages. These are mechanically unloaded at the dock and stored, if necessary, in a refrigerated room. They are
then dumped onto a conveyor belt. The seafood industry which moves the clams
through a gas flame to open the shell. Some processors use a steam or hot water bath
to open the shells. Then the clams are carried to a table where the meats are extracted
from the shell by shuckers, and the viscera, referred to as the sandbag, are removed.
These two steps are often still done by hand, but mechanical shakers and eviscerators are also being used. The meats are then washed and cut or diced for packing and
freezing. The surf clam meats are frozen in sheets, called blankets, for sale and shipment to food processors and restaurants. Surf clams are usually served in chowders,
soups, or fried clam strips. The smaller hard clams are usually sold live and, in the
shell, and are consumed raw, steamed, or as specialty items such as clams casino.
Chowder clams are either sold in the shell or fresh shucked for further processing.
Surf clam processors occasionally process chowder clams in the same manner as
surf clams. Soft clams are sold in the shell for steamed clams or as a shucked and
frozen product used in restaurants as breaded and fried clams. They also are sold
fresh shucked in cans or frozen. The Manila clam is sold and processed like hard
clam. It seldom reaches chowder size, so most are sold and used like little neck and
cherry stone hard clams (Castagna 1990).
3.1 Bivalves