Fisheries and Aquatic Sciences

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

DOI QR Code

Optimal Mixing Ratio of Seafood Sauce with Blue Crab (Portunus trituberculatus)

  • Park Kyong-Tae (Department of Hotel Culinary Art and Nutrition, Kaya University) ;
  • Kim Min-Soo (Faculty of Food Science and Biotechnology, Pukyong National University) ;
  • Kwon Byung-Min (Faculty of Food Science and Biotechnology, Pukyong National University) ;
  • Shin Eun-Soo (Faculty of Food Science and Biotechnology, Pukyong National University) ;
  • Ryu Hong-Soo (Faculty of Food Science and Biotechnology, Pukyong National University) ;
  • Jang Dae-Heung (Faculty of Mathematical Science, Pukyong National University)
  • Published : 2005.12.01
Download PDF
⟨ Previous Next ⟩

Abstract

This study optimized the mixing ratios of seafood sauce with blue crab for maximal sensory attributes using a response surface methodology with central composite design. It evaluated sensory appeal, nutritional value, and some rheological properties. The optimal formulation appeared to be 252 g of tomato paste, 78 g of chopped garlic, and 519 g of blue crab block; this ratio resulted in a predicted sensory score of 5.7 (on a 7-point scale) for overall acceptability. Addition of blue crab block increased moisture, ash, and protein contents in various sauces, but fat contents were similar in every sauce. Major free amino acids such as glutamic acid, phospho serine, asparagine, and arginine composed about $60\%$ of the total amino acid content. Standard and optimized sauces were red and light yellow, and those color values were significantly higher than in American-style sauces. Optimal viscosity was half the value of American-style sauces; more blue crab block added to the sauce resulted in lower viscosity. Adding this sauce to seafood dishes will likely aid development of flavoring substances.

Keywords

References

  1. AOAC. 1990. Official Methods of Analysis 15th ed., Association of Official Analytical Chemists, Washington, D.C., pp. 784
  2. Choi, S.K. 2002. American sauce, In: Western Cuisine. Hyeungsul Pub. Co., Seoul, pp. 180
  3. Church, F.C., H.E. Sawisgood, D.H. Porter and G.L. Catignani. 1983. Spectro- photometric assay using ophthaldialdehyde of determination of proteolysis in milk and isolated milk proteins. J. Dairy Sci., 66, 1219-1227 https://doi.org/10.3168/jds.S0022-0302(83)81926-2
  4. Fishken, D. 1983. Consumer-oriented product optimization. Food Technol., 37, 49-52
  5. Jeong, H.S., N.M. Joo and H.J. Chun. 2000. The free amino acid components and examinations on ther preference of Consomme by main ingredient and yield. Kor. J. Soc. Cook. Sci., 16, 203-209
  6. Han, Y.S., D.S. Lee, S.I. Kim, D.S. Kim and J.H. Pyeun. 1996. Nitrogenous constituents in the extract of crabs caught in the Korean adjacent sea. Korean J. Soc. Food Cook. Sci., 12, 469-480
  7. Hu, R. 1999. Food process modeling and optimization. In: Food Product Design. Technomic Pub. Co. Inc., Lancaster, pp. 35-124
  8. Kim, Y.M., Y.C. Lee, J.G. Koo and D.S. Kim. 1990. Preparation of the hydrolyzate using crab byproduct after water extraction. Bull. Kor. Fish. Soc., 23, 77-86
  9. Kim, S.K. and S.J. Lee. 1999. Optimization of brown sauce preparation by response surface methodology and sensory test. J. Kor. Soc. Agric. Chem. Biotechnol., 42, 58-62
  10. Lee, G.D. and Y.J. Jeong. 1999. Optimization on organolep-tic properties of red pepper jam by response surface methodology. J. Kor. Soc. Food Sci. Nutr., 28, 1269-1274
  11. Lee, G.D., J.E. Lee and J.H. Kwon. 2002. Application of response surface methodology in food industry. Food Sci. Ind., 33, 33-44
  12. Lee, K.H., K.I. Lee, Y.N. Lee and H.Y. Park. 2002. Sensory and mechanical characteristics of brown sauce by different ratio of ingredients. Kor. J. Soc. Food Cook. Sci., 18, 637-643
  13. Lee, K.I. 2004. The quality characteristics of sauce made with shrimp or crab. Kor. J. Soc. Food Cook. Sci., 20, 164-169
  14. Lee, P.Z., J.C. Lee, D.S. Jung, H.C. Yang and J.B. un. 2001. Chemical composition of blue crabs preserved in sauce. Kor. J. Food Sci Technol., 33, 714-719
  15. Love J. 1994. Product acceptability evaluation. Ch. 13. In: Advances in Meat Research: Quality attributes and their measurement in meat, poultry and fish products, Vol. 9. Pearson, A.M. and T.R. Dutson eds. Blackie Academic & Professional, London, pp. 337-358
  16. Moskowitz, H.R. 1994. Product optimization: approaches and application. In: Measurement of Food Preferences. MacFie H.J.H. and D.M.H. Thomson eds. Blackie Academic & Professional, London, pp. 97-136
  17. Minitab User's Guide #1. 2000. Data, Graphics and Macors. Minitab Inc
  18. Minitab User's Guide #2. 2000. Data Analysis and Quality Tools. Minitab Inc
  19. Minitab Rowlet, R. and Murphy. 1981. A convenient spectrophotometric method for the kinetic analysis of the enzymatic hydrolysis of N-acyl peptides using ophthaldi- aldehyde. Anal. Biochem., 112, 163-167 https://doi.org/10.1016/0003-2697(81)90275-X
  20. Oh, C. 2000. Sensory properties and viscosity of bechamel sauce by cooking methods and ratio of raw materials. Kor. J. Food and Nutr., 13, 307-311
  21. Prinyawiwatkul, W., K.H. Mcwatters, L.R. Beuchat and R.D. Phillips. 1997. Physicochemical and sensory properties of chicken nuggets extended with fermentation cfowpea and peanut flours. J. Agri. Food Chem., 45, 1891-1898 https://doi.org/10.1021/jf9606520
  22. Scheffe, H. 1958. Experiments with mixtures. J. Roy. Stat. Soc., B20, 344-360
  23. Sidel, J.L. and H. Stone. 1983. An introduction to optimization research. Food Technol., 37, 36-38
  24. Van Laack. R.L.J.M., B.W. Berry and M.B. Solomon. 1996 Variations in internal color of cooked beef patties. J. Food Sci., 61, 410-414 https://doi.org/10.1111/j.1365-2621.1996.tb14205.x