Ocean quahog (Arctica islundicu) juice produced from mechanical shucking operations was vacuum evaporated, freeze-dried, or spraydried for use as a natural clam flavoring agent. The flavorings were judged jequal or superior to several commercially available flavors when used in prepared dishes. Gas chromatographic profiles indicated high volatile concenrrations 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.
Tissues of Eastern (Crassostrea virginica) and Korean (Crassostrea gigas) oysters were analyzed for proximate composition; elemental, amino acid, and pesticide contents; and selected enzyme activities. Eastern oysters contained more nitrogen but a lower ash and lipid content. In general, the amino acid and elemental contents were higher in the Korean species. Neither the Eastern nor Korean species contained pesticides or PCBs in an amount greater than 0.1 ppm. Peroxidase activity was greater in Korean oysters while lipase activity was higher in the Eastern species. Lipoxygenase was not detected in either species.
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