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http://dx.doi.org/10.5657/KFAS.2017.0656

Processing and Quality Characteristics of Sea Mussel Mytilus edulis Sauces from Sea Mussel Complex Extract  

Kim, Seon-Geun (Department of Seafood and Aquaculture Science, Gyeongsang National University)
Cho, Jun-Hyun (Department of Seafood and Aquaculture Science, Gyeongsang National University)
Hwang, Seok-Min (Department of Food Service and Culinary, International University of Korea)
Nam, Hyeon-Gyu (Bio Beauty Creator Incorporated, BBC Inc.)
Choi, Jong-Duck (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.50, no.6, 2017 , pp. 656-661 More about this Journal
Abstract
To develop a highly value-added product from extract from small and damaged sea mussels Mytilus edulis, we prepared two types of sea mussel sauce (MS): bottled (BMS) and retort pouched (RMS). We investigated the processing conditions, quality metrics and flavor compounds in each type of sauce. We found that the most appropriate base formulation for both BMS and RMS consisted of 40.0% SME (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, volatile basic nitrogen and amino-nitrogen content of the BMS and RMS were 8.7% and 8.8%, 9.3% and 9.2%, 24.9 and 31.4 mg/100 g, and 468.5 and 455.1 mg/100 g, respectively. For comparison, the ranges of these values in commercial oyster sauces (COS) are 4.7-7.5%, 10.7-12.0%, 8.2-12.5 mg/100 g, and 225.7-448.2 mg/100 g, respectively. The total free amino acid content of RMS and Premium COS was 7,215.7 and 6,160.7 mg/100 g, respectively, and the main free amino acids were glutamic acid, taurine, glycine, alanine, arginine, proline and lysine. These results demonstrate that BMS and RMS have favorable organoleptic qualities and good storage stability compared to COS, and are suitable for commercialization as high-flavor seasoning sauces.
Keywords
Mytilus edulis; Sea mussel sauce; Sea mussel extract; Oyster sauce;
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Times Cited By KSCI : 1  (Citation Analysis)
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