한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)

  • 제50권6호
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  • Pages.656-661
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  • 2017
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  • 0374-8111(pISSN)
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  • 2287-8815(eISSN)
한국수산과학회 (The Korean Society of Fisheries and Aquatic Science)
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진주담치(Mytilus edulis) 복합추출물을 이용한 진주담치소스의 제조 및 품질특성

Processing and Quality Characteristics of Sea Mussel Mytilus edulis Sauces from Sea Mussel Complex Extract

  • 김선근 (경상대학교 해양식품생명의학과) ;
  • 조준현 (경상대학교 해양식품생명의학과) ;
  • 황석민 (한국국제대학교 외식조리학과) ;
  • 남현규 ;
  • 최종덕 (경상대학교 해양식품생명의학과) ;
  • 오광수 (경상대학교해양식품생명의학과/농업생명과학연구원)
  • Kim, Seon-Geun (Department of Seafood and Aquaculture Science, Gyeongsang National University) ;
  • Cho, Jun-Hyun (Department of Seafood and Aquaculture Science, Gyeongsang National University) ;
  • Hwang, Seok-Min (Department of Food Service and Culinary, International University of Korea) ;
  • Nam, Hyeon-Gyu (Bio Beauty Creator Incorporated, BBC Inc.) ;
  • Choi, Jong-Duck (Department of Seafood and Aquaculture Science, Gyeongsang National University) ;
  • Oh, Kwang-Soo (Department of Seafood and Aquaculture Science/Institute of Agriculture and Life Science, Gyeongsang National University)
  • 투고 : 2017.10.31
  • 심사 : 2017.12.01
  • 발행 : 2017.12.31
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초록

To develop a highly value-added product from extract from small and damaged sea mussels Mytilus edulis, we prepared two types of sea mussel sauce (MS): bottled (BMS) and retort pouched (RMS). We investigated the processing conditions, quality metrics and flavor compounds in each type of sauce. We found that the most appropriate base formulation for both BMS and RMS consisted of 40.0% SME (Brix $30^{\circ}$), 15.0% sugar, 6.0% salt, 4.0% monosodium glutamate, 4.0% soy sauce, 3.5% starch, 3.0% yeast extract, 3.5% wheat flour and 21.0% water. The crude protein, salinity, volatile basic nitrogen and amino-nitrogen content of the BMS and RMS were 8.7% and 8.8%, 9.3% and 9.2%, 24.9 and 31.4 mg/100 g, and 468.5 and 455.1 mg/100 g, respectively. For comparison, the ranges of these values in commercial oyster sauces (COS) are 4.7-7.5%, 10.7-12.0%, 8.2-12.5 mg/100 g, and 225.7-448.2 mg/100 g, respectively. The total free amino acid content of RMS and Premium COS was 7,215.7 and 6,160.7 mg/100 g, respectively, and the main free amino acids were glutamic acid, taurine, glycine, alanine, arginine, proline and lysine. These results demonstrate that BMS and RMS have favorable organoleptic qualities and good storage stability compared to COS, and are suitable for commercialization as high-flavor seasoning sauces.

키워드

참고문헌

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