Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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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
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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.

남해안 일대에서 다량 생산되고 있는 굴의 소비 촉진을 위하여 조미 굴포의 제조를 시도하였다. 굴 첨가비율에 따른 조미 굴포의 일반성분, 색조 및 관능검사의 결과로 미루어 보아 조미 굴포의 제조를 위한 굴의 최적 첨가비율은 30%로 판단되었다. 최적 조건에서 제조한 조미 굴포는 조미 수리미포에 비하여 아미노산의 총함량은 차이가 없었으며 주요 아미노산으로는 glutamic acid, leucine, lysine 및 threonine 등이었다. 또한, 조미 굴포의 칼슘 및 인 함량은 조미 수리미포에 비해 높았으며, 조미 굴포의 유리아미노산의 총함량 및 taste value는 각각 1,576.8 mg/100 g 및 226.05이었고 맛의 지대하게 영향을 미치는 아미노산은 glutamic acid 및 aspartic acid이었다.

Keywords

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