EFFECTS OF SELECTED PROCESSING PARAMETERS ON THE SENSORY QUALITY OF CLAM EXTRACT

Abstract

This study was conducted to evaluate the effects of selected processing parameters on the sensory quality of clam extract, thereby providing a scientific basis for selecting appropriate processing conditions in practical applications. A single-factor experimental design was applied to sequentially investigate the effects of salt concentration and soaking time during raw material pretreatment, steaming time for meat separation, ginger–lemongrass juice addition level, salt–sugar formulation ratio, and concentration temperature. Sensory quality of the product was evaluated based on color, aroma, taste, aftertaste, and overall acceptability by panelists. The results demonstrated that all investigated processing parameters had a significant influence on the sensory quality of clam extract. A soaking salt concentration of 2.5% combined with a soaking time of 6 hours resulted in effective raw material cleaning and high sensory scores. A steaming time of 3 minutes facilitated efficient meat separation while maintaining desirable color and meat quality. The addition of 3% ginger–lemongrass juice produced a balanced aroma and taste, whereas a formulation containing 0.2% salt and 1.25% sugar yielded the highest overall sensory acceptance. A concentration temperature of 65°C was identified as the most suitable condition for maintaining and enhancing sensory quality of the final product. Overall, the findings indicate that appropriate control of processing parameters at each processing stage plays a crucial role in improving the sensory quality of clam extract. These results provide valuable scientific evidence to guide the selection of suitable processing conditions, thereby contributing to increased product value and practical applicability of clam extract in seafood processing.