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Clam Firmness

Situation

Sample of clams in their shellsTwo samples of chopped, processed, and canned sea clams were submitted for texture evaluation.

Sea clams are naturally tough right out of the ocean, therefore, companies must treat them to soften them up to sell to consumers. They need to be able to measure the softness of the clams after treatment. They also need this way to be repeatable, consistent and quantifiable.

 

Method

Chopped sea clams on the shear test standTesting was performed with a TMS-Pro Texture Analyzer, a 2500N load cell and a CS-1 Kramer Shear Cell. The program was written to start at zero, run down at 300mm/min into the product and completely through the bottom of the test cell (90mm) then return to zero. The samples were drained and weighed into 40 gram portions (about 5-6 clams). No sorting of the individual pieces was done and the portions were randomly extracted from the drained product.

 

Significance

Using the TMS-Pro texture analyzer and the compression/shearing test method of a bulk product sample proves to be a good indicator of the softness of the clams and detects a different between products after treatment. This test could be used either as a benchmark for the “ideal” texture of the chopped clams or can be used to detect differences between different batches before they are canned.

Chopped sea clams table of results

Trusted by customers across the world

I have been working with FTC for the past 3 years, we bought in that lapse of time 2 texture analyzers with different probes fixtures for all kind of applications at our Monterrey Plant. We have always been able to count on the technical support of FTC who kindly answers our requests in a prompt manner and with the best disposition.

As we continue developing our process to achieve better results at our company, we will for sure rely on FTC for technical support and equipment upgrades that will deliver us the best possible results.

Claudia Rojas, Hershey Monterrey Plant - Mexico
Asst. Staff Scientist
https://www.hersheys.com

As a Meat Scientist and program leader for the University of Nevada, Reno, I need to ensure that equipment I use in my lab is reliable, durable, versatile, and accurate. For texture analysis of meats, there are many systems available in the market. Over the last 15 years of my career, I¹ve worked with many of them and had great and bad experiences with different brands.

Last year, I decided to try a different system for my lab, the TMS-Pro Texture Analyzer from Food Technology Corporation. The system has all the attributes I was expecting to conduct texture and shear force analysis in a quick and not complicated way. The customer support provided by them is outstanding and their technicians are always ready to walk me through new procedures and initial set up. If you are looking for a reliable system for food texture analysis and special customer service, the TMS-Pro is the system to go for and the Food Technology Corporation is the one that can deliver the support.

Amilton de Mello
Assistant Professor of Agriculture, Meat Science and Food Safety
https://www.unr.edu/anvs

The University of Arizona’s Nutritional Sciences Food Lab acquired a Texture Analyzer from Food Technologies about 5 years ago. The company has a great product, which is tailored to food needs. 

We have used the Texture Analyzer for both research projects and as a tool to demonstrate to students how food manufacturers can employ objective testing in product evaluation to show how differing ingredients in the same product can affect quality attributes. Its use adds another dimension to the foods labs.

Drew Lambert has been instrumental in helping with set up for testing and providing support whenever there’s a question. He has been a pleasure to work with and is always accommodating with our needs and schedules.  He has even sent us special attachments for special projects.  We couldn’t ask for a better technical support.  Thanks for a great product and great service.

Patricia Sparks, Ph.D.
Assistant Professor of Practice
https://www.arizona.edu