Seafood consumers needed to sample squid dumplings for research
Researchers at the University of Maine School of Food and Agriculture are seeking taste testers to sample a new seafood product that utilizes squid wings, a byproduct of squid processing, on Nov. 13 at the Sensory Evaluation Center in Hitchner Hall.
Graduate student Mallory Perry and professor Denise Skonberg are recruiting people who are at least 18 years old, enjoy consuming squid (calamari) and are not allergic to shellfish, sesame, soy or gluten to taste four different squid dumplings. They are investigating how different species and preparations of squid wings affect meat quality and consumer acceptability of squid dumplings. The testing will take 15-20 minutes,and research volunteers will receive $5 for their time and opinions.
Register for the tasting online and select a time at which to participate. For more information, contact Perry at mallory.perry1@maine.edu or Skonberg at denise.skonberg@maine.edu.