{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,13]],"date-time":"2026-07-13T16:22:28Z","timestamp":1783959748284,"version":"3.55.0"},"reference-count":54,"publisher":"MDPI AG","issue":"6","license":[{"start":{"date-parts":[[2026,3,15]],"date-time":"2026-03-15T00:00:00Z","timestamp":1773532800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Ph.D. Student Exchange Scholarship from Prince of Songkla University"},{"name":"National Science, Research, and Innovation Fund (NSRF), Thailand","award":["AGR6801380e"],"award-info":[{"award-number":["AGR6801380e"]}]},{"name":"Deanship of Scientific Research, Vice Presidency for Graduate Studies and Scientific Research, King Faisal University, Saudi Arabia","award":["KFU260813"],"award-info":[{"award-number":["KFU260813"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The influence of different gas compositions in modified atmospheric packaging (MAP) without and with chitooligosaccharide-EGCG (CE) conjugate on storage stability of Asian hard clam (HC) meat during storage at 4 \u00b0C was studied. Microbial load of HC meat was &lt;5 log CFU\/g when packaged under MAP, regardless of treatment, up to 18 days of storage, whereas control exceeded viable bacterial count (6 log CFU\/g) on day 9. The lowest microbial load, volatile bases, and lipid oxidation were obtained in HC meat pretreated with 600 ppm of CE conjugate and MAP (80% CO2\/20% O2) (MAP4-CE) (p &lt; 0.05). Correlation heatmap analysis showed that a high-CO2\/low-O2 atmosphere was the primary determinant of reduced Pseudomonas growth and lipid oxidation in HC meat, whereas the CE conjugate conferred only minor oxidation and nitrogenous spoilage indices. HC packed under MAP exhibited higher cooking and drip loss, along with increased toughness and firmness, irrespective of treatment. PUFA of MAP4-CE was retained during 18 days of storage. High-CO2, with or without CE, redirected the microbial diversity toward CO2-tolerant taxa. Overall, MAP4-CE had an extended shelf-life of at least 18 days while better preserving lipid quality and delayed growth of spoilage bacteria.<\/jats:p>","DOI":"10.3390\/foods15061026","type":"journal-article","created":{"date-parts":[[2026,3,16]],"date-time":"2026-03-16T08:41:26Z","timestamp":1773650486000},"page":"1026","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Combined Effects of Gas Composition in Modified Atmosphere Packaging and Chitooligosaccharide-EGCG on Quality Changes in Refrigerated Asian Hard Clam Meat"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-5770-8750","authenticated-orcid":false,"given":"Ajay","family":"Mittal","sequence":"first","affiliation":[{"name":"International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Songkhla, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Claret Shalini","family":"D\u2019souza","sequence":"additional","affiliation":[{"name":"International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Songkhla, Thailand"},{"name":"Department of Food Science, School of Life Sciences, St. Aloysius (Deemed to be University), Mangaluru 575003, Karnataka, India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8522-4489","authenticated-orcid":false,"given":"Mohammad","family":"Fikry","sequence":"additional","affiliation":[{"name":"Date Palm Research Center of Excellence, King Faisal University, Al-Ahsa 31982, Saudi Arabia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4610-4206","authenticated-orcid":false,"given":"Matsapume","family":"Detcharoen","sequence":"additional","affiliation":[{"name":"Division of Biological Science, Faculty of Science, Prince of Songkla University, Hat Yai 90110, Songkhla, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9433-3671","authenticated-orcid":false,"given":"Soottawat","family":"Benjakul","sequence":"additional","affiliation":[{"name":"International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Songkhla, Thailand"},{"name":"Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Feby","family":"Luckose","sequence":"additional","affiliation":[{"name":"Department of Food Science, School of Life Sciences, St. Aloysius (Deemed to be University), Mangaluru 575003, Karnataka, India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9867-6401","authenticated-orcid":false,"given":"Nurul","family":"Huda","sequence":"additional","affiliation":[{"name":"Postgraduate School, Universitas Brawijaya, Malang 65145, East Java, Indonesia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6013-9723","authenticated-orcid":false,"given":"Premy Puspitawati","family":"Rahayu","sequence":"additional","affiliation":[{"name":"Faculty of Animal Science, Universitas Brawijaya, Malang 65145, East Java, Indonesia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5184-9085","authenticated-orcid":false,"given":"Avtar","family":"Singh","sequence":"additional","affiliation":[{"name":"International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Songkhla, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,3,15]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"e91822","DOI":"10.1590\/fst.91822","article-title":"Freezing and frozen storage of aquatic products: Mechanism and regulation of protein oxidation","volume":"42","author":"Qi","year":"2022","journal-title":"Food Sci. 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