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http://dx.doi.org/10.5657/kfas.2006.39.3.278

Taste-active Components of Powdered Smoke-dried Oysters and Its Application  

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)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.39, no.3, 2006 , pp. 278-282 More about this Journal
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
Oyster; Oyster scrap; Smoking; Flavoring material; Taste; Instant soup;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
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