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http://dx.doi.org/10.20878/cshr.2017.23.2.006

Quality Characteristics of Teriyaki Sauce added with Red Snow Crab Shell based on Pre-treatment Process  

Kim, Yeong Seob (Dept. of Culinary Science & Food Service Management, Kyung Hee University)
Choi, Soo-Keun (Dept. of Culinary Science & Food Service Management, Kyung Hee University)
Publication Information
Culinary science and hospitality research / v.23, no.2, 2017 , pp. 56-63 More about this Journal
Abstract
In this study, we evaluated physicochemical properties and sensory characteristics of teriyaki sauce made by using the shell, the byproduct of red snow crab. Moisture content was the highest in fried FRC and the lowest in immersed SOC- while viscosity exhibited contrary tendency. The pH was the highest in dried DRC and the lowest in untreated RAC. Chromaticity was the highest in fried FRC for L, a, and b values altogether. Such result was considered attributable to elution of astaxanthin, a fat-soluble dye protein, which affected chromaticity while it underwent pre-treatment by being fried. Salinity was the highest in fried FRC and lowest in immersed SOC. Available solid contents exhibited contrary tendency. The total free amino acid content was the highest in immersed SOC and the lowest in untreated RAC. Contents of essential amino acids and tasty amino acids, the free amino acids, were the highest in SOC, suggesting that savory taste manifested the most noticeably among specimens treated differently by varying methods. The results of preference test showed that SOC, which showed the highest free amino acid content, also showed the highest preference in terms of outwards appearance, fragrance, taste, texture, and overall items of preference. Those results suggested that the immersion of red snow crab shell increased elution of available solid content and tasty components, influencing the preference of overall taste of teriyaki sauce positively, concerning pre-treatment methods. Based on overall results of the experiment in this study, pre-treatment involving immersion would lead to production of teriyaki with excellent nutrition and sensory features in connection with the use of red snow crab shell for manufacturing teriyaki.
Keywords
red snow crab shell; Chioneceter japanicur; teriyaki sauce; sauce; quality characteristics;
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Times Cited By KSCI : 7  (Citation Analysis)
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