Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Taste-active Components of Powdered Smoke-dried Oysters and Its Application

훈건 굴을 이용한 분말조미소재의 정미성분 및 활용

  • Kong Cheong-Sik (Division of Marine Life Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Kang Su-Tae (Faculty of Food Science and Biotechnology, Pukyong National University) ;
  • Ji Seung-Gil (Daesang) ;
  • Kang Jeong-Goo (Division of Marine Life Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Choi Dong-Jin (Division of Marine Life Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim Jeong-Gyun (Division of Marine Life Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Oh Kwang-Soo (Division of Marine Life Science/Institute of Marine Industry, Gyeongsang National University)
  • 공청식 (경상대학교 해양생명과학부.해양산업연구소) ;
  • 강수태 (부경대학교 식품생명공학부) ;
  • 지승길 (대상(주)) ;
  • 강정구 (경상대학교 해양생명과학부.해양산업연구소) ;
  • 최동진 (경상대학교 해양생명과학부.해양산업연구소) ;
  • 김정균 (경상대학교 해양생명과학부.해양산업연구소) ;
  • 오광수 (경상대학교 해양생명과학부.해양산업연구소)
  • Published : 2006.06.01
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Abstract

The powdered boil-dried oyster (C), the powdered smoke-dried oyster (OS-1) and the powdered smoke-dried oyster scrap (OS-2) were examined for their taste-active components, quality characteristics for potential utilization as a natural flavoring substance. The free amino acid level of OS-l and OS-2 were 395.6 mg/100 g and 551.5 mg/100 g, respectively, and that of betaine of OS-1 and OS-2 were 164.6 mg/100 g and 214.9 mg/100 g, respectively. The contents of inorganic ions were rich in Na, K, P, Ca and Mg in that order. Major free amino acids were taurine, glutamic acid, proline, alanine and glycine. The extract condition of the OS-1 and OS-2 the instant soup was the most appropriate at $98^{\circ}C$ for 1-5 min. The hot water extract of OS-1 and OS-2 with additives such as salt, sugar, pepper and onion powder had a good organoleptic qualities compared with the conventional flavoring substances in a local market. We conclude that powdered smoke-dried oyster and its scrap can be commercialized.

Keywords

References

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