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http://dx.doi.org/10.5657/KFAS.2015.0833

Processings and Quality Characteristics of the Oyster Sauce from IQF Oyster Crassostrea gigas  

Hwang, Young-Suk (Department of Seafood and Aquaculture Science, Gyeongsang National University)
Kim, Sang-Hyun (Marine Life Industry Promotion Center, Busan Technopark)
Kim, Byeong-Gyun (Hansung Fishery Co. Ltd.)
Kim, Seon-Geun (Department of Seafood and Aquaculture Science, Gyeongsang National University)
Cho, Jun-Hyun (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)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.48, no.6, 2015 , pp. 833-838 More about this Journal
Abstract
To develop a value-added product from individually quick-frozen oyster Crassostrea gigas extract (IQFOE), we prepared two types of oyster sauce (OS): bottled OS (BOS) and retort pouched OS (ROS). We investigated processing conditions, quality metrics and flavor compounds in each type of sauce. We found that the most appropriate base formular for both BOS and ROS consisted of 40.0% IQFOE (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 and amino-nitrogen contents of the BOS and ROS were 8.2 and 8.3%, 9.3 and 9.2%, and 539.2 and 535.2 mg/100 g, respectively. In commercial oyster sauces (COS), these values were 4.7-6.5%, 9.7-12.0%, and 244.7-504.2 mg/100 g, respectively. The total free amino acids content of ROS was 7,346.9 mg/100 g, and the main free amino acids were glutamic acid, taurine, proline, glycine and alanine. The inosinic monophosphate (IMP) content of the ROS was 131.6 mg/100 g, and the primary inorganic ions were Na, K, S and P. The present BOS and ROS have favorable organoleptic qualities and storage stability compared with COS, and are suitable for commercialization as high-flavor seasoning sauces.
Keywords
Complex extract; Crassostrea gigas; IQF oyster; Oyster sauce;
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Times Cited By KSCI : 5  (Citation Analysis)
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