한국식생활문화학회지 (Journal of the Korean Society of Food Culture)

  • 제23권6호
  • /
  • Pages.667-680
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  • 2008
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  • 1225-7060(pISSN)
  • /
  • 2288-7148(eISSN)
한국식생활문화학회 (Korean Society of Food Culture)
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붉은 대게 껍질을 이용한 소스 제조에 관한 연구

Studies on the Processing of Sauce by using Red Crab Shell

  • 성태종 (한국국제대학교 식품과학부) ;
  • 최수근 (경희대학교 조리과학) ;
  • 변광인 (영남대학교 식품외식학부)
  • Seoung, Tae-Jong (Department of Food Science, International University of Korea) ;
  • Choi, Soo-Keun (Department of Culinary Science and Arts, Kyung Hee University) ;
  • Byun, Gwang-In (Department of Food Technology & Food Service Industry, Yeungnam University)
  • 발행 : 2008.12.31
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초록

The moisture contained in conventionally extracted red crab shell samples was lower than than in samples extracted using high pressure. In contrast, ash content increased as the extraction time increased and displayed no significant variation in high pressure extraction. Extraction time was influential, with lower lightness (L-value) being obtained in samples extracted at high pressure as compared to traditional extraction. However, large variation in a- and b-values resulted from traditional extraction. For both traditional and high pressure extraction increases in pH, salinity and saccharide content were noted with increasing extraction time, but these parameters did not vary substantially in red crab shell extracted at high pressure. The mineral content in samples extracted by high pressure was higher than in traditionally extracted samples. The mineral content increased with time, with marginally higher contents of essential amino acids and flavor enhancing amino acids noted following high pressure extraction. The contents of the flavor enhancing amino acids increased from 30?60 min, thereafter decreasing. Assessment of consumer acceptance revealed that, while traditionally manufactured red crab sauce was popular, sauce manufactured using a 60 min high pressure extraction was preferred. Extending the high pressure extraction time to 75 min produced a less sensory acceptable product, due to higher mineral and protein levels.

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