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Romancing Hard Clams . The difference is in the profile !. Laura Garrido, Leslie Sturmer and Steve Otwell University of Florida. Sensory Profiles for Product Characterization.

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slide1

Romancing Hard Clams

The difference is in the profile !

Laura Garrido, Leslie Sturmer and Steve Otwell

University of Florida

slide2

Sensory Profiles forProduct Characterization

  • Non-bias, science-based tool to help direct commercial practices, buyer choices and market values for hard clams and all mollusks
  • Evaluations:Attributes:
  • Appearance  Quality
  • Aroma  Shelf-Life
  • Basic Tastes  “Appellations”
  • Flavor and Aftertastes
  • Texture and Mouth-feels
slide3

Wellfleet, MA

Milford, CT

Greenwich, CT

Oyster Bay, Long Island

Oceanville, NJ

Cherrystone, VA

McClellanville, SC

Townsend, GA

University of Florida, FL

Cedar Key, FL

slide4

Science-based Approach

  •  Pre-screened (25) & selected panelists (10)
  •  Train and Align communications & etiquette
  •  Experience product types
  •  Specific product orientations
  •  Develop specific products standards
  •  Present a wide range of the products
  •  Calibrate and Recalibrate
slide5

Evaluation Tools

“Standards”

slide6

Color Scale for the Shell

Grays

Browns

Brown & Orange

slide7

Color Scales for the ‘Meat’

Gray

Pink

Yellow

White

Tan

Gray

White

Beige

Orange/Peach

slide8

Standards for Volume of ‘Meat’’

Partial Cover (5)

Full Cover (10)

slide9

Other Observations

Yellow Siphon

Mud & Grit

slide10

Aroma

  • Briny
  • Seaweed
  • Metallic
slide11

Basic Taste

  • Salty
  • Umami
  • Sweet
  • Sour
  • Bitter
slide12

Flavor

  • Seaweed
  • Chicken-liver (iron)
  • Earthy
slide13

Metallic

  • Astringent

Aftertaste

slide14

Texture & Mouthfeel

  • Firmness  Detect Grit
  • Chewiness  Detect Mud
  • [ brittle shell ]
slide15

Wellfleet, MA

Milford, CT

Greenwich, CT

Oyster Bay, Long Island

Oceanville, NJ

Cherrystone, VA

McClellanville, SC

Townsend, GA

Cedar Key, FL

University of Florida

slide16

Nutritional Value - Raw Hard Clams

Composition per 100 grams (3.5 ounces; 10 – 12 clams)

Sources: Sullivan & Otwell, 1992

slide17

cyanocobalamin

Nutritional Value - Raw Hard Clams

Rich source of required vitamins

1 dozen clams provide over100% of the daily advised intake of vitamin B-12 which is necessary for normal function of the nervous system and for production of red blood cells

slide18

Nutritional Value - Raw Hard Clams

Minerals per 100 grams (3.5 ounces)

Sources: Sullivan & Otwell, 1992

slide19

Nutritional Value - Raw Hard Clams

Mineral Comparisons (mg)

slide22

Wellfleet, MA

Milford, CT

Greenwich, CT

Oyster Bay, Long Island

Oceanville, NJ

Cherrystone, VA

McClellanville, SC

Townsend, GA

University of Florida, FL

Cedar Key, FL

Overall Sensory Profile for Hard Clams

slide24

Wellfleet, MA

Milford, CT

Greenwich, CT

Oyster Bay, Long Island

Oceanville, NJ

Cherrystone, VA

McClellanville, SC

Townsend, GA

University of Florida, FL

Cedar Key, FL

Overall Sensory Profile for Hard Clams

slide25

Wellfleet, MA

Milford, CT

Greenwich, CT

Oyster Bay, Long Island

Oceanville, NJ

Cherrystone, VA

McClellanville, SC

Townsend, GA

University of Florida, FL

Cedar Key, FL

Overall Sensory Profile for Hard Clams

A = average for all clam samples

H = above the average

L = below the average

D = depends on source or sample

slide27

Wellfleet, MA

Milford, CT

Greenwich, CT

Oyster Bay, Long Island

Oceanville, NJ

Cherrystone, VA

McClellanville, SC

Townsend, GA

University of Florida, FL

Cedar Key, FL

Romance the Clams

slide28

Wellfleet Shellfish Co.

Ocean Rich Distributors

Intracoastal Aquaculture

Cherrystone Aqua-Farms

Livingston’s Bulls Bay Seafood

Sapelo Seafarms /

Cedar Key Aquaculture Association

Thank You

slide29

Otwell@ufl.edu

University of Florida