Product Parameters
| A Frozen Blood Clam Meat |
Product Details
A Frozen Blood Clam Meat
A Frozen Blood Clam Meat is designed for buyers whose priority is ingredient functionality rather than visual presentation. This grade recognises that in large‑scale food manufacturing – whether for dumpling fillings, seafood pastes, soup bases, or ready‑to‑heat meals – the appearance of individual clam pieces is secondary to their flavour, texture, and nutritional contribution. The meat is harvested from the same species (Tegillarca granosa) as premium grades, but the grading criteria are adjusted to reflect its intended use: sound, wholesome meat with natural variations in size and colour are fully acceptable, provided the eating quality remains consistent. By accepting these natural variations, we are able to offer the meat at a significantly lower cost per kilogram, making it a practical choice for buyers who measure value in tonnes produced rather than pieces displayed.
The decision to remove the shell before freezing is not merely a convenience; it is a strategic intervention that changes how the product moves through the supply chain. Shells account for a substantial portion of the whole clam's weight, and transporting them adds no value to the end product. By delivering only the meat, we reduce freight weight, lower storage space requirements, and eliminate the labour and waste associated with on‑site shucking. For processing plants and central kitchens, this means a cleaner, more predictable raw material that integrates smoothly into high‑speed production lines. The A grade is not a compromise; it is a deliberate specification for buyers who understand that efficiency starts with the form in which the ingredient arrives.
Our advantage
Fresh raw materials
sand purging
cleaning
shucking and meat extraction
evisceration
rinsing
individual quick freezing (IQF)
sorting and packaging
Nutritional Information(Serving Size: 100g)
Our Advantages
Certifications
Our Company
FAQ
01.What specific sensory criteria distinguish A-grade frozen blood clam meat from higher grades like AA, and how are these evaluated?
A-grade frozen blood clam meat is evaluated against the GB2733-2015 National Food Safety Standard for Fresh and Frozen Aquatic Animal Products, with specific sensory requirements that distinguish it from higher grades. The evaluation criteria include:
| Sensory Parameter | A-Grade Standard | Differentiation from AA/AAA |
|---|---|---|
| Color | Due color of aquatic animal products | May show slight unevenness or minor fading; AA/AAA require bright, uniform red |
| Odor | Due odor without abnormal smell | A-grade may have a slightly less pronounced marine aroma |
| Texture/State | Normal tissue texture, tight and elastic muscles | AA/AAA require firmer, more uniform texture |
Additional A-grade characteristics include: (1) Visual appearance – minor surface imperfections, slight variations in meat piece shape, or very small shell fragments may be tolerated; (2) Size uniformity – A-grade permits a wider size variation within the same grade compared to the tighter tolerances of AA/AAA; (3) Processing tolerance – during sorting, unqualified shellfish are rejected, but A-grade allows for slightly more variation in the finished product. All sensory evaluations are conducted under natural light on a white porcelain plate to ensure consistent assessment.
02.How do IQF and BQF freezing methods differ in their impact on the cell structure and eating quality of A Frozen Blood Clam Meat?
A Frozen Blood Clam Meat is available in both IQF (Individually Quick Frozen) and BQF (Block Quick Frozen) formats. These two methods produce significantly different effects on the meat's cellular integrity:
IQF Freezing:
Each piece of clam meat is frozen individually at extremely low temperatures, often using -55°C ultra-low temperature technology
Forms microscopic ice crystals that cause minimal damage to cell membranes
Results in firmer texture, better moisture retention, and more vibrant color after thawing
Allows for easy portioning – users can take only the needed amount
BQF Freezing:
Clam meat is frozen together in a solid block
Slower freezing leads to larger ice crystals that can puncture cell walls
Causes higher drip loss and slightly softer texture upon thawing
Requires thawing the entire block before use
Research indicates that the quality of frozen-thawed cellular foods is highly correlated with the integrity and viability of tissue cells. IQF's rapid freezing better preserves this integrity, making it the preferred choice for buyers seeking premium eating quality. The ice crystal formation during freezing is the primary factor affecting cell structure, and larger crystals damage muscle structure, increasing water activity on the meat surface and subsequently supporting microbial growth.
03.What are the critical post-thaw quality management practices and food safety considerations for A Frozen Blood Clam Meat?
Proper post-thaw handling is essential to preserve the quality and safety of A Frozen Blood Clam Meat:
Thawing Methods:
Recommended: Refrigerated thawing at 0–4°C for 8–12 hours, or cold water immersion (sealed bag) for 30 minutes
Avoid: Thawing at room temperature, which facilitates bacterial growth and histamine production
Critical: Never refreeze once thawed
Quality Deterioration Risks:
Protein denaturation – during frozen storage, muscle protein structure changes, affecting texture
Color and flavor changes – prolonged storage leads to gradual degradation
Drip loss – excessive moisture loss upon thawing indicates cell damage
Food Safety Parameters (per GB2733-2015):
| Parameter | Limit |
|---|---|
| Volatile Basic Nitrogen (frozen shellfish) | ≤ 15 mg/100g |
| Histamine (high histamine fish) | ≤ 40 mg/100g |
| Paralytic Shellfish Poisoning (PSP) | ≤ 4 MU/g |
| Diarrhetic Shellfish Poisoning (DSP) | ≤ 0.05 MU/g |
Storage Guidelines:
Store at -18°C or below for up to 24 months (unopened)
Once thawed, consume within 24 hours
Maintain cold chain integrity – temperature fluctuations cause ice recrystallization and quality loss
For A-grade products, food safety standards apply equally as for higher grades. Buyers should always request HACCP, HALAL, and ASC certifications to ensure compliance with destination country regulations.
Product Features & Benefits
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