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
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
Table 3. Proximate composition and water activity (Aw) of the seasoned dried, and seasoned smoke-dried pen shell Atrina pectinata adductor
Table 4. pH, volatile basic nitrogen (VBN) and NH2-N contents of the seasoned dried, and seasoned smoke-dried pen shell Atrina pectinata adductor
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
Table 6. Total amino acid contents of the seasoned dried, and seasoned smoke-dried pen shell Atrina pectinata adductor
Table 7. Mineral contents of the seasoned dried, and seasoned smoke-dried pen shell Atrina pectinata adductor
Table 8. Free amino acid contents of the seasoned dried, and seasoned smoke-dried pen shell Atrina pectinata adductor extracts
Table 9. Inorganic ion contents of the seasoned dried, and seasoned smoke-dried pen shell Atrina pectinata adductor extracts
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℃
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℃
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℃
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℃
References
- APHA (American Public Health Association). 1970. Recommended Procedures for the Bacteriological Examination of Seawater and Shellfish. 3rd ed., Am. Pub. Health Accoc. Inc., N.Y., U.S.A.
- Cha YJ, Kim EJ and Baek YH. 1995. Processing of pen shell by-product hydrolysate using response surface methodology. Korean J Food Technol 27, 958-963.
- Cha YJ and Kim EJ. 1995. Volatile flavor compounds in pen shell by-product hydrolysate. Korean J Food Technol 27, 964-971.
- Cho YC, Kim HS, Lee YJ, Park JW and Park IB. 2012. Method for manufacturing sauce by comb pen shell. Korean Patent 10-1160325, Seoul, Korea.
- Han HS. 1999. Statistic Data Analysis. Chungmungak, Seoul, Korea.
- 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
- Hong SH, Lee JB, Im YJ, Hwang HJ, Yeon IJ, Park YC, Ko TS, Ma CW and Park KY. 2002. Population ecology of pen shell, Atrina pectinate, in the western waters of Korea. J Korean Soc Fish Res 5, 12-23.
- Kang HI, Kang TJ, Bae TJ and Kim HJ. 1994. Processing of fermented squeezed-type pen shell by-product by proteolytic enzyme. Korean J Fish Aquat Sci 27, 509-514.
- Kim DH. 2010. Food Chemistry. In chapter 3. Taste of amino acids. Tamgudang, Seoul, Korea.
- Kim KO, Kim SS, Sung RK and Lee YC. 1993. Sensory Evaluation Method and Application. Sinkwang Pub Co., Seoul, Korea.
- Kim YM, Kim YM and Ha WH. 2014. Manufacturing method of comb pen shell containing snack food and comb pen shell containing well-nourished food. Korean Patent 10-1348979, Seoul, Korea.
- KSFSN (Korean Society of Food Science and Nutrition). 2000a. Handbook of Experimental in Food Science and Nutrition. In chapter 2. Analysis of food proximate composition. Hyoil Pub Co., Seoul, Korea.
- KSFSN (Korean Society of Food Science and Nutrition). 2000b. Handbook of Experimental in Food Science and Nutrition. In chapter 9. 5. Measurement of food freshness. Hyoil Pub Co., Seoul, Korea.
- KFDA (Korean Food and Drug Administration). 2017a. Korea Food Code. In chapter 7.6.14.6. Bacteria growth test. Korean Food and Drug Administration, Seoul, Korea.
- KFDA (Korean Food and Drug Administration). 2017b. Korea Food Code. In chapter 2.3. Contaminant material. Heavy metal. Korean Food and Drug Administration, Seoul, Korea.
- Ohara T. 1982a. Food Analysis Handbook. In chapter II. 2. D. 4. Formol titration method. Kenpakusha, Tokyo, Japan.
- Ohara T. 1982b. Food Analysis Handbook. In chapter II. 5. B. Quantitative analysis of minerals. Kenpakusha, Tokyo, Japan.
- Park HY, Cho YJ, Oh KS and Goo JK. 2000a. Applied Fisheries Processing. In chapter 9. Fish meat paste products. Suhyup Pub Co., Seoul, Korea.
- Park HY, Cho YJ, Oh KS and Goo JK. 2000b. Applied Fisheries Processing. In chapter 6. Smoked seafood products. Suhyup Pub Co., Seoul, Korea.
- Park HY, Cho YJ, Oh KS and Goo JK. 2000c. Applied Fisheries Processing. In chapter 2. Food component characteristics of seafoods. Suhyup Pub Co., Seoul, Korea.
- Park HY, Cho YJ, Oh KS and Goo JK. 2000d. Applied Fisheries Processing. In chapter 7. Seasoned seafood products. Suhyup Pub Co., Seoul, Korea.
- Park SY, Shin MO, Lee SH and Bae SJ. 2005. The growth inhibitory effects of Atrina pectinate fractions on cancer cell lines. J Kor Nutr Soc 38, 307-312.
- Tarladgis ZG, Watts MM 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