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Development of Seasoned and Dried Oyster Slice

굴을 이용한 조미 건조포의 개발

  • Heu, Min-Soo (Division of Marine Life Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Park, Chang-Kyoung (Division of Marine Life Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Jee, Seung-Joon (Division of Marine Life Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Min, Kwan-Hee (Division of Marine Life Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Min-Jung (Division of Marine Life Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Eun-Jung (Division of Marine Life Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Kang, Kyung-Tae (Division of Marine Life Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Jin-Soo (Division of Marine Life Science/Institute of Marine Industry, Gyeongsang National University)
  • 허민수 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 박창경 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 지성준 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 민관희 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 김민정 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 김은정 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 강경태 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 김진수 (경상대학교 해양생명과학부/해양산업연구소)
  • Published : 2007.01.31

Abstract

New type of seasoned and dried oyster slice (SDOS) was prepared with surimi and oyster, and then characterized on the food components. With a higher oyster content ratio, the moisture (18.1% to 21.7%), water activity (0.621 to 0.661), and $\Delta$E value (74.83 to 75.90) of SDOS slightly increased. Regardless of differences in oyster content ratios, there was, however, no difference in the sensory color and flavor expect for sensory texture of SDOS. The desirable ratio of oyster content for preparing the seasoned and dried oyster slice was determined as 30% according to the results above. There was no difference in total amino acid content between seasoned and dried slices with and without oyster. The major amino acids of SDOS were glutamic acid, leucine, lysine and threonine. The calcium and phosphorus contents of SDOS were 64.4 mg/100 g and 315.9 mg/100 g, respectively. The total free amino acid content and taste value of SDOS were 1,576.8 mg/100 g and 226.05, respectively. The results suggested that SDOS could be used as jerky-like oyster products.

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