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Characterization and Utilization of Dehydrated Wash Waters from Clam Processing Plants as Flavoring Agents
Author(s) -
REDDY N.R.,
FLICK G.J.,
DUPUY H.P.,
BOARDMAN G.D.
Publication year - 1989
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.1365-2621.1989.tb08566.x
Subject(s) - food science , flavor , odor , chemistry , glycine , taste , aspartic acid , alanine , amino acid , proximate , composition (language) , biochemistry , organic chemistry , linguistics , philosophy
Wash water (WW) samples were collected from three clam plants (A, B, and C) during various processing stages, spray‐ and freeze‐dried, analyzed for proximate composition, mineral and amino acid content and volatile flavor profiles. Selected WW samples were evaluated for possible incorporation into clam dips in place of clam meat and juice. Glucose accounted for more than 75% of total carbohydrate in selected WW samples. Glutamic acid, aspartic acid, glycine and alanine were the major amino acids in some of the selected WW of three clam plants. Selected freeze‐dried WW samples may be added at 1.75% (w/w) to clam dip in place of clam meat and juice without any significant changes in overall acceptability, taste, odor, texture and appearance.