Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Preparation and Keeping Quality of Snacks Prepared from Rice Oryza sativa and Dried Oyster Crassostrea gigas

마른 굴(Crassostrea gigas) 첨가 쌀(Oryza sativa) Collet을 이용한 Snack의 제조 및 저장안정성

  • Kang, Kyung-Hun (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Je, Hae-Soo (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Park, Si-Young (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Kang, Young-Mi (Researdch Center for RCIDS Industrial Development of Seafood, Gyeongsang National University) ;
  • Lee, Jae-Dong (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Seoung, Tae-Jong (Department of Food Science and Culinary, International University of Korea) ;
  • Park, Jin-Hyo (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Jeong-Gyun (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University)
  • 강경훈 (경상대학교 해양식품생명의학과/해양산업연구소) ;
  • 제해수 (경상대학교 해양식품생명의학과/해양산업연구소) ;
  • 박시영 (경상대학교 해양식품생명의학과/해양산업연구소) ;
  • 강영미 (경상대학교 수산식품산업화 기술지원센터) ;
  • 이재동 (경상대학교 해양식품생명의학과/해양산업연구소) ;
  • 성태종 (한국국제대학교 외식조리학과) ;
  • 박진효 (경상대학교 해양식품생명의학과/해양산업연구소) ;
  • 김정균 (경상대학교 해양식품생명의학과/해양산업연구소)
  • Received : 2016.10.13
  • Accepted : 2016.11.24
  • Published : 2016.12.31
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Abstract

This study investigated the quality, sensory characteristics and commercial potential of a rice snack prepared with dried oyster. Mild and spicy versions of the snack were produced using an oil coating and a mixed seasoning powder coating, respectively. The approximate compositions of the mild snack and spicy snack were 5.13% and 4.78% moisture, 8.92% and 8.94% crude proteins, 17.58% and 20.35% crude lipids, 1.88% and 1.87% ash, and 2% and 1.8% salt, with water activity values of 0.20 and 0.18 and a pH of 6.11 and 6.10, respectively. The color of the mild snack was lighter with more yellow and less red compared with the spicy snack. Thiobarbituric acid levels increased slightly, and hardness decreased slightly during storage at $27{\pm}2^{\circ}C$. The sensory score of the spicy snack was slightly higher than that of the mild snack. These results suggest that the spicy snack might have more commercial potential than that of the mild snack according to its higher sensory test score.

Keywords

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