Method for improving the odor, flavor and color of canned ocean

Details Method for improving the odor, flavor and color of canned ocean Method for improving the odor, flavor and color of canned ocean

1979-04-13

1981-07-21

Yoncoskie, Robert A.

Food or edible material: processes, compositions, and products

Preserving or modifying color by use of diverse additive

426325, 426332, 426643, 426407, 426442, A22C 2904, A23L 334

Patent

active

042799341

ABSTRACT:
Canned clam food products suitable for human consumption are prepared from the previously under-utilized ocean quahog clam. The products, which have an improved color, odor and flavor are prepared by contacting an ocean quahog clam product with a treating agent which provides the SO.sub.2 -moiety in the presence of water. Preferred treating agents are SO.sub.2 gas, sulfurous acid, sodium bisulfite and sodium metabisulfite. The treating agents may be contacted with the clams at any stage in the processing from catch to can.

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