[KSCI] Korea Science Citation Index Service

http://dx.doi.org/10.5657/fas.2005.8.4.195

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)

Publication Information

Fisheries and Aquatic Sciences / v.8, no.4, 2005 , pp. 195-200 More about this Journal

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

Blue crab; Portunus trituberculatus; Response surface methodology; Seafood sauce;

Citations & Related Records

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