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Development of Sauces Incorporated with Asiatic Hard Clam (Meretrix
Meretrix)
Nurul Syuhadah Aina Binti Mohd Zuraidi
Supervisor: Dr. Amir Izzwan Bin Zamri
Bachelor of Food Science (Food Technology)
School of Food Science and Technology
This study will be conducted to develop the sauce from Asiatic hard clam (Meretrix
meretrix) due to less variation of shellfish sauce that available for consumer’s
consumption and vary the use of Asiatic hard clam. The Asiatic hard clam sauce will be
produced by using 6 formulations with different percentage of scallop extraction (0%,
5%, 10%, 15%, 20%, and 25%). All products will be analyzed in duplicate for
physicochemical and proximate analysis. For physicochemical analysis, the sauce will be
analyzed for it total soluble solid (TSS), pH, viscosity, colour and water activity.
Determination of moisture content, protein content, fat content, ash and total
carbohydrate content will be carry out for proximate analysis of the sauce. Besides, the
sauce will also undergo sensory evaluation. The expected result from this finding will
indicate one formulation that suit the acceptance levels of shellfish sauces among
consumers.
1288 | UMT UNDERGRADUATE RESEARCH DAY