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http://dx.doi.org/10.5657/KFAS.2018.0647

Processing and Characteristics of Canned Roasted Oyster Crassostrea gigas Added with Tomato Sauce and Tomato Paste Sauce  

Park, Jun-Seok (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University)
Park, Du-Hyun (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University)
Kong, Cheong-Sik (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University)
Lee, Yeong-Man (Daeil Fisheries Company Limited)
Lee, Jae-Dong (Geoje Fishers Aquaculture Association)
Park, Jin-Hyo (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University)
Kim, Jeong-Gyun (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.51, no.6, 2018 , pp. 647-655 More about this Journal
Abstract
This study collected basic data on two types of canned roasted oyster Crassostrea gigas. Oysters Crassostrea gigas were immersed at $105^{\circ}C$ for 6 min and then washed and dehydrated before pre-drying. Roasted oysters were prepared by baking boiled oysters at $140^{\circ}C$ for 20 min. The canned roasted oyster added with tomato sauce was prepared as follows. An aluminum can was filled with 50 g of roasted oyster and 40 g of mixed seasoning sauce, degassed at $90^{\circ}C$ for 3 min and vacuum-sealed using a double seamer under a 20 cmHg vacuum. The canned roasted oyster added with tomato paste sauce was prepared similarly by adding the same amount of tomato paste sauce instead of tomato sauce. Microbial growth, appearance, proximate composition, pH, volatile basic nitrogen (VBN), thiobarbituric acid (TBA) value, amino-N, salinity, color value, texture, free and total amino acids, and minerals were measured in the two products. A sensory evaluation indicated that the canned roasted oyster added with tomato paste sauce had preferable characteristics over the canned roasted oyster sauce added with tomato sauce.
Keywords
Canned roasted oyster; Tomato sauce; Tomato paste sauce; Sterilization; Crassostrea gigas;
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Times Cited By KSCI : 2  (Citation Analysis)
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