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http://dx.doi.org/10.5657/KFAS.2021.0880

Development and Sensory Characteristics of Seasoned Broughton's Ribbed Ark Scapharca broughtonii Soy Sauce with Added Mustard Leaf Brassica juncea  

Kang, Sang In (Research Center for Industrial Development of Seafood, Gyeongsang National University)
Kim, Ye Jin (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
Lee, Ji Un (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
Park, Si Hyeong (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
Choi, Kwan Su (Yeosu Saegomak Inc.)
Song, Ho-Su (Department of Culinary Arts, Youngsan University)
Choi, Jung-Mi (Department of Culinary Arts, Youngsan University)
Heu, Min Soo (Research Center for Industrial Development of Seafood, Gyeongsang National University)
Lee, Jung Suck (Research Center for Industrial Development of Seafood, Gyeongsang National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.54, no.6, 2021 , pp. 880-889 More about this Journal
Abstract
The home meal replacement (HMR) market has attracted significant attention due to COVID-19 pandemic and products that utilize the combination of different processed ingredients are now being developed. In this study, Broughton's ribbed ark Scapharca broughtonii was soaked in seasoned soy sauce with the incorporation of mustard leaf Brassica juncea (M-BRA), which is known to have a unique texture as well as excellent functional properties such as antioxidation, to develop a regional specialty product. The optimal conditions for manufacturing M-BRA from the seasoned soy sauce (the sauce to be added [X1] and the soaking time [X2]), were examined using response surface methodology (RSM) to analyze the significance of the salinity (Y1), amino-N content (Y2), and overall acceptance (Y3). The coefficient of determination (R2) between X1-X2 and Y1-Y3 were close to 1, thereby confirming the suitability of the RSM model. The optimal conditions were seasoned soy sauce addition of 140% and soaking time of 156 min. The M-BRA manufactured under these conditions exhibited superior overall acceptance compared to seasoned commercial soy sauce, which was used as a control. We expect that the market for M-BRA manufactured by combining marine and agricultural materials will expand owing to superior overall acceptance compared with commercial products.
Keywords
Broughton's ribbed ark; Mustard leaf; Tasty soy sauce; HMR; RSM;
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