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Development of Razor Shell Sauce (Ensis arcuatus)
Husna Binti Azhar
Supervisor: Dr Amir Izzwan Bin Zamri
Bachelor of Food Science (Food Technology)
School of Food Science and Technology
This study will focused on development of razor shell sauce in order to diversify the usage
of razor shell and vary the type of shellfish sauce. Consumers have less choice for
shellfish sauces, commonly seen in the market are oyster and abalone sauce. Razor shell
sauce will be produced by using 6 different formulations with different percentage of
razor shell extract (5%, 10%, 15%, 20%, 25%, and 30%). The produced sauce will be
evaluated through its physicochemical properties, besides sensory evaluation to see its
acceptability in terms of panelists’ acceptance. Physicochemical analyses will be done on
razor shell sauce include total soluble solid, pH, viscosity, colour, and water activity.
Proximate analyses will be done on produced sauce include moisture content, protein,
fat, ash and total carbohydrate. All products will be analyzed in duplicate. The expected
result from this study is one of these formulations will suit the acceptance levels of
shellfish sauces among consumers.
1245 | UMT UNDERGRADUATE RESEARCH DAY