• Title, Summary, Keyword: spaghetti sauce with pearl oyster

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Development of Spaghetti Sauce with Adductor Muscle of Pearl Oyster (진주조개 패주 스파게티 소스의 개발)

  • Heu, Min-Soo;Kim, In-Soo;Kang, Kyung-Tae;Kim, Hye-Suk;Jee, Seung-Joon;Park, Tae-Bong;Kim, Jin-Soo
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.35 no.10
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    • pp.1484-1490
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    • 2006
  • This study was carried out to prepare spaghetti sauce with adductor muscle of pearl oyster (SSAM) and to compare with commercial spaghetti sauce (CSS). From the results of organic acid, pH, hunter color value and sensory evaluation, the optimal addition ratio of adductor muscle of pearl oyster was 11% based for preparing SSAM and reasonable $F_0$ value was about 4 min for keeping storage of SSAM. The proximate composition of SSAM was 69.8% for moisture, 3.7% for protein, 4.2% for crude lipid and 3.4% for crude ash. SSAM was superior in sensory flavor and texture to CSS. There was, however, no significant difference (p<0.05) in sensory color between CSS and SSAM. The total amino acid content (3,033.4 mg/100 g) of SSAM was higher than that (2,305.7 mg/100 g) of CSS and the major amino acids were aspartic acid, glutamic acid, leucine and lysine. Calcium and phosphorus contents in SSAM were 48.5 mg/100 g and 27.1 mg/100 g, respectively. Calcium level based on phosphorous was 1.78, which was a good ratio for absorbing calcium. The free amino acid content and taste value of SSAM were 989.4 mg/100 g and 141.04 mg/100 g, respectively These results suggested that the major taste active compounds among free amino acid were glutamic acid and aspartic acid.