Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
권호 표지
DOI QR코드

DOI QR Code

Processings and Quality Characteristics of the Oyster Crassostrea gigas Granular Flavor Seasoning from IQF Oyster Extract

개체동결 굴(Crassostrea gigas) 엑스분을 이용한 굴 풍미계 과립조미료의 제조 및 품질특성

  • Hwang, Seok-Min (Department of Food Service and Culinary, International University of Korea) ;
  • Cho, Jun-Hyun (Department of Seafood and Aquaculture Science, Gyeongsang National University) ;
  • Kim, Sang-Hyun (Marine Life Industry Promotion Center) ;
  • Lee, In-Seok (Department of Seafood and Aquaculture Science, Gyeongsang National University) ;
  • Oh, Kwang-Soo (Department of Seafood and Aquaculture Science/Institute of Agriculture and Life Science, Gyeongsang National University)
  • 황석민 (한국국제대학교 외식조리학과) ;
  • 조준현 (경상대학교 해양식품생명의학과) ;
  • 김상현 (부산테크노파크 해양생물산업육성센터) ;
  • 이인석 (경상대학교 해양식품생명의학과) ;
  • 오광수 (경상대학교 해양식품생명의학과/농업생명과학연구원)
  • Received : 2016.10.24
  • Accepted : 2016.12.05
  • Published : 2016.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

The pacific oyster Crassostrea gigas has a desirable taste and flavor that differs from those of other fish and shellfish. In order to develop a high value-added product from individually quick-frozen oyster extract (IQFOE), we prepared an oyster granular flavor seasoning (OGS) from IQFOE and characterized its qualities. The OGS was prepared by granular molding and fluidized bed drying with inosine monophosphate (IMP, 0.1%), yeast extract powder (1.4%), tangle extract powder (0.6%), monosodium glutamate (MSG, 5.0%), microcrystalline cellulose (0.6%), lactose (27.5%), salt (33.0%), spray-dried IQFOE (22.5%) as a powdered materials, and IQFOE ($Brix\;25^{\circ}$, 7.0%), soy sauce (0.4%) and water (1.7%) as a liquid materials. The moisture, crude protein, pH and salinity of the OGS were 3.4%, 12.5%, 6.50 and 32.0%, respectively. Especially, the OGS revealed very higher amino-N content (1,856.0 mg/100 g) than that (1,291.2-1,610.2 mg/100 g) of other commercial flavor seasonings. In taste-active compounds, free amino acid contents was 1,359.0 mg/100 g, and major ones were glutamic acid, taurine, hydroxyproline, glycine, lysine, phosphoserine, proline in order. And OGS showed good organoleptic qualities for taste, odor and general preference compared with commercial flavor seasonings on a local market.

Keywords

References

  1. Chung IK, Kim HS, Kang KT, Choi YJ, Choi JD, Kim JS and Heu MS. 2006. Preparation and functional properties of enzymatic oyster hydrolysates. J Kor Soc Food Sci Nutr 35, 919-925. https://doi.org/10.3746/jkfn.2006.35.7.919
  2. Hayashi T, Yamaguchi K and Konosu S. 1978. Studies on flavor components in boiled crabs-II. Bull Japanese Soc Sci Fish 44, 1357-1362. https://doi.org/10.2331/suisan.44.1357
  3. Hayashi T, Yamaguchi K and Konosu S. 1981. Sensory analysis of taste-active components in the extract of boiled snow crab meat. J Food Sci 46, 479-483. https://doi.org/10.1111/j.1365-2621.1981.tb04890.x
  4. Hwang SM and Oh KS. 2013. Food component characteristics of dendely lamellated oyster(Ostrea denselamellosa) in Seomjin river. J Agric Life Sci 47, 167-176. https://doi.org/10.14397/jals.2013.47.6.167
  5. Hwang SM, Hwang YS, Nam SG, Lee JD, Ryu SG and Oh KS. 2014. Flavor improvement of a complex extract from poor-quality, individually quick-frozen oysters Crassostrea gigas. Korean J Fish Aquat Sci 47, 733-739. http://dx.doi.org/10.5657/KFAS.2014.0733.
  6. Hwang YS, Kim SH, Kim BG, Kim SG, Cho JH and Oh KS. 2015. Processings and quality characteristics of the oyster sauce from IQF oyster Crassostrea gigas. Korean J Fish Aquat Sci 48, 833-838. http://dx.doi.org/10.5657/KFAS.2015.0833
  7. Kang JY, Roh TH, Hwang SM, Kim YA, Choi JD and Oh KS. 2010. The precursors and flavor constituents of the cooked oyster flavor. Korean J Fish Aquat Sci 43, 606-613. http://dx.doi.org/KFAS.2010.0606.
  8. Kim WJ and Goo KH. 2001. Food Sensory Evaluation Method. Hyoil Pub Co., Seoul, Korea, 68-94.
  9. Kim DH. 1985. Food Chemistry. Tamgudang, Seoul, Korea, 30-32.
  10. KSFSN. 2000a. Handbook of Experimental in Food Science and Nutrition. Hyoil Pub Co., Seoul, Korea, 96-127.
  11. KSFSN. 2000b. Handbook of Experimental in Food Science and Nutrition. Hyoil Pub Co., Seoul, Korea, 625-627.
  12. Lee YC, Kim DS, Kim YD and Kim YM. 1990. Preparation of oyster and sea mussel hydrolysates using commercial protease. Kor J Food Sci Technol, 22, 234-240.
  13. Lee YM, Lee SJ, Kim SG, Hwang YS, Jeong BY and Oh KS. 2012. Food components characteristics of cultured and wild oysters Crassostrea gigas... Korean J Fish Aquat Sci 45, 586-593. http://dx.doi.org/10.5657/KFAS. 2012.0586.
  14. Oh KS. 1998. Processings of flavoring substances from lowutilized shellfishes. Korean J Fish Aquat Sci 31, 791-798. http://dx.doi.org/10.5657/KFAS.1998.0791.
  15. Ohara T. 1982. Food Analysis Handbook. Kenpakusha Pub Co., Tokyo, Japan, 51-55.
  16. Park PJ, Lee SH and Kim SK. 2000. Desalination of boiled oyster extract by electrodialysis. Kor J Biotechnol Bioeng 15, 167-173.
  17. Shiau CY and Chai T. 1990. Characterization of oyster shucking liquid wastes and their utilization as oyster soup. J Food Sci 55, 374-378. https://doi.org/10.1111/j.1365-2621.1990.tb06767.x
  18. Tarladgis ZG, Watts MW and Younathan MJ. 1960. A distillation method for quantitative determination of malonaldehyde in rancid food. J Am Oils Chem Soc 37, 44-48. https://doi.org/10.1007/BF02630824