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Development and Quality Characteristics of Seasoned Dried Pen Shell Atrina pectinata Adductor

키조개(Atrina pectinata) 패주를 이용한 조미 중간수분제품의 제조 및 품질특성

  • Hwang, Young-Sook (Tongyeong Cooking Vocational Training Institute) ;
  • Hwang, Seok-Min (Geoje Cooking School) ;
  • Oh, Kwang-Soo (Department of Seafood and Aquaculture Science/Institute of Agriculture and Life Science, Gyeongsang National University)
  • 황영숙 (통영조리직업전문학교) ;
  • 황석민 (거제요리전문학원) ;
  • 오광수 (경상대학교 해양식품생명의학과/농업생명과학연구원)
  • Received : 2018.10.03
  • Accepted : 2018.11.08
  • Published : 2018.12.31

Abstract

To develop the high-value added seafood products from a regional speciality seafood, the seasoned dried pen shell Atrina pectinata adductor (SDPA) and seasoned smoke-dried pen shell adductor (SSPA) samples were prepared, and their optimal processing conditions, quality metrics, and shelf-life characteristics were examined. SDPA and SSPA samples were produced by thawing of frozen pen shell adductor, and cutting it into 6-7 mm slices, hot-air drying ($60^{\circ}C$, 20 min) or smoking ($110^{\circ}C$, 20 min), seasoning ($4^{\circ}C$, 12 h) with seasoning powder (60% sorbitol, 15% sucrose, 16% salt and 9.0% monosodium glutamate), hot-air drying ($60^{\circ}C$, 3 h), torching, vacuum-packaging in a laminated plastic film bag, heat treating with hot-water ($85^{\circ}C$, 15 min), and cooling. The moisture content of SDPA and SSPA samples was 44.5 and 43.0%, respectively, and the water activity was 0.845 and 0.842. The total amino acids in SDPA and SSPA samples were 20,986.8 and 21,312.4 mg/100 g, respectively, and the major amino acids in both products were aspartic acid, serine, glutamic acid, proline, glycine, alanine, valine, leucine, phenylalanine, lysine and arginine. The primary minerals were Na, S, K and P. Incubating tests indicated that the quality of SDPA and SSPA samples was maintained for 30 days of storage.

Keywords

Table 1. Changes in water activity of the seasoned dried, and seasoned smoke-dried pen shell Atrina pectinata adductors (PA) as affected by sorbitol and seasoning powder

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Table 2. Changes in water activity (Aw) and texture characteristics of the seasoned dried, and seasoned smoke-dried pen-shell Atrina pectinata adductors (PA) as affected by 2nd hot-air drying

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Table 3. Proximate composition and water activity (Aw) of the seasoned dried, and seasoned smoke-dried pen shell Atrina pectinata adductor

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Table 4. pH, volatile basic nitrogen (VBN) and NH2-N contents of the seasoned dried, and seasoned smoke-dried pen shell Atrina pectinata adductor

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Table 5. Thiobarbituric acid (TBA) value, viable cell count and shearing force of the seasoned dried, and seasoned smoke-dried pen shell Atrina pectinata adductor

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Table 6. Total amino acid contents of the seasoned dried, and seasoned smoke-dried pen shell Atrina pectinata adductor

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Table 7. Mineral contents of the seasoned dried, and seasoned smoke-dried pen shell Atrina pectinata adductor

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Table 8. Free amino acid contents of the seasoned dried, and seasoned smoke-dried pen shell Atrina pectinata adductor extracts

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Table 9. Inorganic ion contents of the seasoned dried, and seasoned smoke-dried pen shell Atrina pectinata adductor extracts

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Table 10. Changes in viable cell count, packaging test of the seasoned dried, and seasoned smoke-dried pen shell Atrina pectinata adductor during incubating test at 37±1℃

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Table 11. Changes in moisture content, Aw, volatile basic nitrogen (VBN) content and TBA value of the seasoned dried, and seasoned smoke-dried pen shell Atrina pectinata adductor during incubating test at 37±1℃

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Table 12. Changes in pH and color values of the seasoned dried, and seasoned smoke-dried pen shell Atrina pectinata adductor during incubating test at 37±1℃

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Table 13. Changes in shearing force and sensory evaluation of the seasoned dried, and seasoned smoke-dried pen shell Atrina pectinata adductor during incubating test at 37±1℃

KSSHBC_2018_v51n6_632_t0013.png 이미지

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