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Comparison of Opened Rates and Quality Characteristics of Frozen Baby-clam In-shell Tapes philippinarum Prepared by Different Processing Method

제조방법을 달리하여 제조한 껍질붙은 냉동바지락(Tapes philippinarum)의 껍질 개패율 및 품질특성 비교

  • Park, Si-Young (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Kang, Kyung-Hun (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Lee, Jae-Dong (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Yoon, Moon-Joo (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Kang, Young-Mi (Research Center for Industrial Development of Seafood, Gyeongsang National University) ;
  • Seoung, Tae-Jong (Department of Food Science and Culinary, International University of Korea) ;
  • Kweon, Su-Hyun (Company of SH Seafood) ;
  • Choo, Yi-Kwon (Company of Taeil food) ;
  • Kim, Jeong-Gyun (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University)
  • 박시영 (경상대학교 해양식품생명의학과/해양산업연구소) ;
  • 강경훈 (경상대학교 해양식품생명의학과/해양산업연구소) ;
  • 이재동 (경상대학교 해양식품생명의학과/해양산업연구소) ;
  • 윤문주 (경상대학교 해양식품생명의학과/해양산업연구소) ;
  • 강영미 (경상대학교 수산식품산업화 기술지원센터) ;
  • 성태종 (한국국제대학교 외식조리학과) ;
  • 권수현 (신선해양) ;
  • 추이권 (태일식품) ;
  • 김정균 (경상대학교 해양식품생명의학과/해양산업연구소)
  • Received : 2016.10.28
  • Accepted : 2016.11.27
  • Published : 2016.12.31

Abstract

We compared two different processing methods for preparing high quality frozen in-shell baby clam products. In the first method, sand and mud were removed from the clams, then they were vacuum packed in polyethylene film, boiled at $97^{\circ}C$ for 6 min, and snap frozen in a cold air blast freezer (sample 1). The second processing method was similar, except the boiling process was excluded (sample 2). Both frozen products were boiled for 4 min, and then shucked and minced. Various quality metrics, such as the opening rates of shells, chemical composition, pH, volatile basic nitrogen (VBN), salinity, thiobarbituric acid (TBA), amino-N, total amino acids and free amino acids were measured, and sensory evaluation was conducted. The opening rates of shells of sample 1 and sample 2 were 98.3% and 4.67%, respectively. The proximate composition of sample 1 and sample 2 was 75.2% and 78.7% moisture, 19.7% and 16.2% crude protein, 2.45 and 2.2% crude lipid, 2.8% and 2.1% ash, and 2.1% and 1.9% salinity, respectively. The L, a, b and ${\Delta}E$ values were similar: 48.6 and 49.2, 3.9 and 3.9, 15.7 and 15.5, and 50.7 and 50.1 for sample 1 and sample 2, respectively. The sensory evaluation score of sample 1 was higher than that of sample 2. Sample 1 was deemed to be superior to sample 2; therefore, we determined that the boiling process is needed for manufacturing high-quality frozen clam products.

Keywords

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