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United States Department of Agriculture

Agricultural Research Service

Title: Effects of Processing on Clam Flavor Volatiles

Authors
item Flick, George - VPI BLACKSBURG VA
item Hubbard, Janis - VPI BLACKSBURG VA
item Ory, Robert - ARS RET
item Legendre, Michael - USDA APHIS
item St Angelo, Allen

Submitted to: Chemistry and Biochemistry of Marine Food Products
Publication Type: Book / Chapter
Publication Acceptance Date: April 11, 1982
Publication Date: N/A

Technical Abstract: The sea is where seafood lives so, to get the freshest and most flavorful seafood, one should catch it, net it, dig it, trap it, or purchase it from local grocers or dockside fishermen as soon as possible after it is available. For most consumers, however, this is not possible unless costly means are used to retain the fresh quality. Usually the products must be processed by methods that can affect final product flavor. Simple and reliable methods for measuring seafood flavor and quality, such as the rapid unconventional gas chromatographic method of Dupuy and co-workers applied to salad oils and dressing (Dupuy et al. 1973, 1977), peanut products (Fore et al. 1976), soy protein products (Rayner et al. 1978), or oyster liquor and trout (Dupuy et al. 1978) are urgently needed. The purpose of this research is to determine if the rapid, direct gas chromatographic method of Dupuy et al. (1978) could be used to measure the effects of processing on the flavor volatiles in clam juice that will be used ultimately for flavoring clam products as mentioned by Sipos et al. (1979), or for clam-flavored snack dips, a new product currently entering the consumer market.

Last Modified: 10/1/2014
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