Browse > Article
http://dx.doi.org/10.5657/KFAS.2018.0632

Development and Quality Characteristics of Seasoned Dried Pen Shell Atrina pectinata Adductor  

Hwang, Young-Sook (Tongyeong Cooking Vocational Training Institute)
Hwang, Seok-Min (Geoje Cooking School)
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.51, no.6, 2018 , pp. 632-639 More about this Journal
Abstract
To develop the high-value added seafood products from a regional speciality seafood, the seasoned dried pen shell Atrina pectinata adductor (SDPA) and seasoned smoke-dried pen shell adductor (SSPA) samples were prepared, and their optimal processing conditions, quality metrics, and shelf-life characteristics were examined. SDPA and SSPA samples were produced by thawing of frozen pen shell adductor, and cutting it into 6-7 mm slices, hot-air drying ($60^{\circ}C$, 20 min) or smoking ($110^{\circ}C$, 20 min), seasoning ($4^{\circ}C$, 12 h) with seasoning powder (60% sorbitol, 15% sucrose, 16% salt and 9.0% monosodium glutamate), hot-air drying ($60^{\circ}C$, 3 h), torching, vacuum-packaging in a laminated plastic film bag, heat treating with hot-water ($85^{\circ}C$, 15 min), and cooling. The moisture content of SDPA and SSPA samples was 44.5 and 43.0%, respectively, and the water activity was 0.845 and 0.842. The total amino acids in SDPA and SSPA samples were 20,986.8 and 21,312.4 mg/100 g, respectively, and the major amino acids in both products were aspartic acid, serine, glutamic acid, proline, glycine, alanine, valine, leucine, phenylalanine, lysine and arginine. The primary minerals were Na, S, K and P. Incubating tests indicated that the quality of SDPA and SSPA samples was maintained for 30 days of storage.
Keywords
Intermediate moisture food; Pen shell adductor; Seasoned dried; Seasoned smoked;
Citations & Related Records
연도 인용수 순위
  • Reference
1 APHA (American Public Health Association). 1970. Recommended Procedures for the Bacteriological Examination of Seawater and Shellfish. 3rd ed., Am. Pub. Health Accoc. Inc., N.Y., U.S.A.
2 Cha YJ, Kim EJ and Baek YH. 1995. Processing of pen shell by-product hydrolysate using response surface methodology. Korean J Food Technol 27, 958-963.
3 Cha YJ and Kim EJ. 1995. Volatile flavor compounds in pen shell by-product hydrolysate. Korean J Food Technol 27, 964-971.
4 Cho YC, Kim HS, Lee YJ, Park JW and Park IB. 2012. Method for manufacturing sauce by comb pen shell. Korean Patent 10-1160325, Seoul, Korea.
5 Han HS. 1999. Statistic Data Analysis. Chungmungak, Seoul, Korea.
6 Hayashi T, Yamaguchi K. and Konosu S. 1978. Studies on flavor components in boiled crabs-II. Bull Japanese Soc Sci Fish 44, 1357-1362.   DOI
7 Hong SH, Lee JB, Im YJ, Hwang HJ, Yeon IJ, Park YC, Ko TS, Ma CW and Park KY. 2002. Population ecology of pen shell, Atrina pectinate, in the western waters of Korea. J Korean Soc Fish Res 5, 12-23.
8 Kang HI, Kang TJ, Bae TJ and Kim HJ. 1994. Processing of fermented squeezed-type pen shell by-product by proteolytic enzyme. Korean J Fish Aquat Sci 27, 509-514.
9 Kim DH. 2010. Food Chemistry. In chapter 3. Taste of amino acids. Tamgudang, Seoul, Korea.
10 Kim KO, Kim SS, Sung RK and Lee YC. 1993. Sensory Evaluation Method and Application. Sinkwang Pub Co., Seoul, Korea.
11 Kim YM, Kim YM and Ha WH. 2014. Manufacturing method of comb pen shell containing snack food and comb pen shell containing well-nourished food. Korean Patent 10-1348979, Seoul, Korea.
12 KFDA (Korean Food and Drug Administration). 2017b. Korea Food Code. In chapter 2.3. Contaminant material. Heavy metal. Korean Food and Drug Administration, Seoul, Korea.
13 KSFSN (Korean Society of Food Science and Nutrition). 2000a. Handbook of Experimental in Food Science and Nutrition. In chapter 2. Analysis of food proximate composition. Hyoil Pub Co., Seoul, Korea.
14 KSFSN (Korean Society of Food Science and Nutrition). 2000b. Handbook of Experimental in Food Science and Nutrition. In chapter 9. 5. Measurement of food freshness. Hyoil Pub Co., Seoul, Korea.
15 KFDA (Korean Food and Drug Administration). 2017a. Korea Food Code. In chapter 7.6.14.6. Bacteria growth test. Korean Food and Drug Administration, Seoul, Korea.
16 Ohara T. 1982a. Food Analysis Handbook. In chapter II. 2. D. 4. Formol titration method. Kenpakusha, Tokyo, Japan.
17 Ohara T. 1982b. Food Analysis Handbook. In chapter II. 5. B. Quantitative analysis of minerals. Kenpakusha, Tokyo, Japan.
18 Park HY, Cho YJ, Oh KS and Goo JK. 2000c. Applied Fisheries Processing. In chapter 2. Food component characteristics of seafoods. Suhyup Pub Co., Seoul, Korea.
19 Park HY, Cho YJ, Oh KS and Goo JK. 2000a. Applied Fisheries Processing. In chapter 9. Fish meat paste products. Suhyup Pub Co., Seoul, Korea.
20 Park HY, Cho YJ, Oh KS and Goo JK. 2000b. Applied Fisheries Processing. In chapter 6. Smoked seafood products. Suhyup Pub Co., Seoul, Korea.
21 Park HY, Cho YJ, Oh KS and Goo JK. 2000d. Applied Fisheries Processing. In chapter 7. Seasoned seafood products. Suhyup Pub Co., Seoul, Korea.
22 Park SY, Shin MO, Lee SH and Bae SJ. 2005. The growth inhibitory effects of Atrina pectinate fractions on cancer cell lines. J Kor Nutr Soc 38, 307-312.
23 Tarladgis ZG, Watts MM and Younathan MJ. 1960. A distillation method for quantitative determination of malonaldehyde in rancid food. J Am Oils Chem Soc 37, 44-48.   DOI