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Processings and Quality Characteristics of the Oyster Sauce from IQF Oyster Crassostrea gigas
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 Title & Authors
Processings and Quality Characteristics of the Oyster Sauce from IQF Oyster Crassostrea gigas
Hwang, Young-Suk; Kim, Sang-Hyun; Kim, Byeong-Gyun; Kim, Seon-Geun; Cho, Jun-Hyun; Oh, Kwang-Soo;
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To develop a value-added product from individually quick-frozen oyster Crassostrea gigas extract (IQFOE), we prepared two types of oyster sauce (OS): bottled OS (BOS) and retort pouched OS (ROS). We investigated processing conditions, quality metrics and flavor compounds in each type of sauce. We found that the most appropriate base formular for both BOS and ROS consisted of 40.0% IQFOE (Brix ), 15.0% sugar, 6.0% salt, 4.0% monosodium glutamate, 4.0% soy sauce, 3.5% starch, 3.0% yeast extract, 3.5% wheat flour and 21.0% water. The crude protein, salinity and amino-nitrogen contents of the BOS and ROS were 8.2 and 8.3%, 9.3 and 9.2%, and 539.2 and 535.2 mg/100 g, respectively. In commercial oyster sauces (COS), these values were 4.7-6.5%, 9.7-12.0%, and 244.7-504.2 mg/100 g, respectively. The total free amino acids content of ROS was 7,346.9 mg/100 g, and the main free amino acids were glutamic acid, taurine, proline, glycine and alanine. The inosinic monophosphate (IMP) content of the ROS was 131.6 mg/100 g, and the primary inorganic ions were Na, K, S and P. The present BOS and ROS have favorable organoleptic qualities and storage stability compared with COS, and are suitable for commercialization as high-flavor seasoning sauces.
Complex extract;Crassostrea gigas;IQF oyster;Oyster sauce;
 Cited by
개체동결 굴(Crassostrea gigas) 엑스분을 이용한 굴 풍미계 과립조미료의 제조 및 품질특성,황석민;조준현;김상현;이인석;오광수;

한국수산과학회지, 2016. vol.49. 6, pp.766-771 crossref(new window)
개체동결 굴(Crassostrea gigas)을 이용한 레토르트파우치 굴국의 제조 및 품질특성,황영숙;조준현;황석민;김상현;김병균;오광수;

한국수산과학회지, 2016. vol.49. 6, pp.772-778 crossref(new window)
시판 굴소스, 굴 자숙농축액 및 굴 발효물의 이화학적 품질평가,정연겸;서태룡;정효정;김보경;조영제;

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