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http://dx.doi.org/10.5657/KFAS.2022.0249

Sensory and Nutritional Properties of Oyster Crassostrea gigas Gratin with Cream Sauce  

Kang, Sang In (Research Center for Industrial Development of Seafood, Gyeongsang National University)
Lee, Chang Yong (Research Center for Industrial Development of Seafood, Gyeongsang National University)
Kim, Ye Youl (Samjin Food Co. Ltd)
Park, Ji Hoon (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
Cho, Hye Jeong (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
Yoon, In Seong (Fisheries Division, Tongyeong City)
Kim, Jin-Soo (Research Center for Industrial Development of Seafood, Gyeongsang National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.55, no.3, 2022 , pp. 249-256 More about this Journal
Abstract
This study was conducted to investigate the sensory and nutritional properties of oyster Crassostrea gigas gratin with cream sauce (OG-CS) and to compare with commercial seafood gratin with cheese (control). The proximate composition (%, w/w) of OG-CS was 61.8 of moisture, 8.5 of protein, 16.1 of lipid, 1.2 of ash, 12.4 of carbohydrate, of which the moisture was lower and protein, lipid, ash, and carbohydrate values were higher than those of the control. Based on the results of sensory evaluation by panel members, OG-CS was superior to the control for all parameters, including taste, flavor, texture, nutrition, and overall acceptance. The total amino acid content of OG-CS (7.33 g/100 g) was higher than that of the control (5.20 g/100 g). The major amino acids of OG-CS were glutamic acid (18.8%), proline (9.8%), and leucine (8.2%). The mineral levels of OG-CS were 134.5 mg/100 g for calcium, 164.9 mg/100 g for potassium, 0.8 mg/100 g for iron, and 4.5 mg/100 g for zinc, which were all higher than those of the control. The major fatty acids of OG-CS were 12:0 (28.2%), 16:0 (24.9%), and 14:0 (13.6%), which were the same as those in the control.
Keywords
Oyster; Crassostrea gigas; Oyster gratin; Gratin; HMR;
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