Hello,
We are looking for potential processing aids or other approaches (other than HPP) to promote relaxation of the adductor muscle of a Pacific Clams (Gari solida ) prior to cooking. The overall objective is to improve the shucking yields of the cooked clams without overcooking the meats. According to the literature, the following agents have been evaluated at various temperatures and concentrations for other species of bivalve molluscs: magnesium chloride, sodium hydroxide, sodium bicarbonate, sodium carbonate. Has anyone had any experience with the Pacific clams that they would share ?
Looking forward to a response. Thank you.
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Ms. Martine Cormier, B.Sc.
Food Technologist
PEI Food Technology Centre
P.O. Box 2000
101 Belvedere Avenue
Charlottetown, PE, C1A 7N8
CANADA
Tel: (902) 569-7699
Fax: (902) 368-5549
E-mail: mcormier@gov.pe.ca
www.gov.pe.ca/ftc
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