Characterization and Utilization of Ocean Quahog ( Arctica islandica) Clam Juice as a Liquid and Dehydrated Flavoring Agent

ABSTRACT 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 d...

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Bibliographic Details
Published in:Journal of Food Science
Main Authors: BURNETTE, J. A., FLICK, G. J., MILES, J. R., ORY, R. L., ANGELO, A. J. ST., DUPUY, H. P.
Format: Article in Journal/Newspaper
Language:English
Published: Wiley 1983
Subjects:
Arctica islandica
Ocean quahog
Online Access:http://dx.doi.org/10.1111/j.1365-2621.1983.tb10742.x
https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1983.tb10742.x
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1983.tb10742.x/fullpdf
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Summary:ABSTRACT 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.

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