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KMID : 0380619710030010048
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Korean Journal of Food Science and Technology
1971 Volume.3 No. 1 p.48 ~ p.51
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Studies on the Shellfish Processing
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Abstract
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The raw surf clam meat was pretreated with BHA, EDTA or NaHSO₃. The pretreated meat was chopped with chopper, and spread the chopped meat on nylon net, and then dehydrated with cabinet type hot air dryer.
In the surf clam meat flake process, the pretreating and the copping steps prior to final dehydration improved the pigment retention and texture of the products.
The chopping steps prior to dehydration reduced the dehydration time of surf clam meat. The BHA treatment prior to dehydration of mashed surf clam meat had an outstanding effect on the pigment retention during a process of dehydration and storage.
The surf dam meat flakes reabsorbed water more rapidly about two times than the dehydrated natural surf clam meat products. The surf clam meat flakes stored for three months in the dark place showed less pigment loss than the exposed ones, and the former reabsorbed water more rapidly than the latter.
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