Development of Spaghetti Sauce with Oyster

굴 스파게티 소스의 개발

  • Kang, Kyung-Tae (Division of Marine Life Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Heu, Min-Soo (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)
  • 강경태 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 허민수 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 김진수 (경상대학교 해양생명과학부/해양산업연구소)
  • Published : 2007.01.31


The study was carried out to prepare spaghetti sauce with oyster (SSO) and the food components characteristics of the SSO were also compared to those of commercial spaghetti sauces (CSS). The optimal addition ratio of oyster for preparing SSO was 11% based on 100 g of SSO according to the results of organic acid content, Hunter color value, viscosity, and sensory evaluation. The reasonable $F_0$ value for the keeping storage of SSO was about 4 min. The proximate composition of SSO prepared under the optimal processing condition was 71.2% moisture, 2.8% protein, 6.9% crude lipid, and 3.2% crude ash. The results of sensory evaluation suggested that the quality of SSO was superior to that of CSS. However, there was no significant difference (p<0.05) in sensory evaluation on color between CSS and SSO. The total amino acid content (2,532.2 mg/100 g) of SSO was higher than that of CCS (2,305.7 mg/100 g). The contents of calcium and phosphorus of SSO were 25.7 mg/100 g and 48.7 mg/100 g, respectively. The calcium content/phosphorus content showed a suitable ratio for absorbing calcium. The total free amino content and the taste value were 1,040.2 mg/100 g and 151.26, respectively. The major taste-active amino acids were glutamic acid and aspartic acid.


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