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Characterization and Utilization of Ocean Quahog ( Arctica islandica ) Clam Juice as a Liquid and Dehydrated Flavoring Agent
Author(s) -
BURNETTE J. A.,
FLICK G. J.,
MILES J. R.,
ORY R. L.,
ANGELO A. J. ST.,
DUPUY H. P.
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb10742.x
Subject(s) - chemistry , potassium , sodium , chromatography , food science , organic chemistry
Ocean quahog ( Arctica islandica ) juice produced from mechanical shucking operations was vacuum evaporated, freeze‐dried, or spray‐dried for use as a natural clam flavoring agent. The flavorings were judged‘equal or superior to several commercially available flavors when used in prepared dishes. Gas chromatographic profiles indicated high volatile concentrations in the effluent from the heat shocking and first washing process. Almost no volatiles were present in successive washings. The use of dextrins was not required since the natural chloride salts of potassium and sodium aided in obtaining powders of acceptable quality.