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http://dx.doi.org/10.5657/KFAS.2016.0766

Processings and Quality Characteristics of the Oyster Crassostrea gigas Granular Flavor Seasoning from IQF Oyster Extract  

Hwang, Seok-Min (Department of Food Service and Culinary, International University of Korea)
Cho, Jun-Hyun (Department of Seafood and Aquaculture Science, Gyeongsang National University)
Kim, Sang-Hyun (Marine Life Industry Promotion Center)
Lee, In-Seok (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.49, no.6, 2016 , pp. 766-771 More about this Journal
Abstract
The pacific oyster Crassostrea gigas has a desirable taste and flavor that differs from those of other fish and shellfish. In order to develop a high value-added product from individually quick-frozen oyster extract (IQFOE), we prepared an oyster granular flavor seasoning (OGS) from IQFOE and characterized its qualities. The OGS was prepared by granular molding and fluidized bed drying with inosine monophosphate (IMP, 0.1%), yeast extract powder (1.4%), tangle extract powder (0.6%), monosodium glutamate (MSG, 5.0%), microcrystalline cellulose (0.6%), lactose (27.5%), salt (33.0%), spray-dried IQFOE (22.5%) as a powdered materials, and IQFOE ($Brix\;25^{\circ}$, 7.0%), soy sauce (0.4%) and water (1.7%) as a liquid materials. The moisture, crude protein, pH and salinity of the OGS were 3.4%, 12.5%, 6.50 and 32.0%, respectively. Especially, the OGS revealed very higher amino-N content (1,856.0 mg/100 g) than that (1,291.2-1,610.2 mg/100 g) of other commercial flavor seasonings. In taste-active compounds, free amino acid contents was 1,359.0 mg/100 g, and major ones were glutamic acid, taurine, hydroxyproline, glycine, lysine, phosphoserine, proline in order. And OGS showed good organoleptic qualities for taste, odor and general preference compared with commercial flavor seasonings on a local market.
Keywords
IQF oyster; Complex extract; Granular flavor seasoning;
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Times Cited By KSCI : 5  (Citation Analysis)
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