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http://dx.doi.org/10.3746/jkfn.2004.33.8.1398

Quality Characteristics of the Salt-Fermented Oysters in Olive Oil  

Kim, Seok-Moo (Division of Marine BioscienceㆍInstitute of Marine Industry, Gyeongsang National University)
Kong, Chung-Sik (Chung Food Co., Ltd.)
Kim, Jong-Tae (Division of Marine BioscienceㆍInstitute of Marine Industry, Gyeongsang National University)
Kang, Jeong-Koo (Division of Marine BioscienceㆍInstitute of Marine Industry, Gyeongsang National University)
Kim, Nam-Woo (Division of Marine BioscienceㆍInstitute of Marine Industry, Gyeongsang National University)
Kim, Jeong-Bae (Division of Marine BioscienceㆍInstitute of Marine Industry, Gyeongsang National University)
Oh, Kwang-Soo (Division of Marine BioscienceㆍInstitute of Marine Industry, Gyeongsang National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.33, no.8, 2004 , pp. 1398-1406 More about this Journal
Abstract
To develop the new type of salt-fermented seafoods, the salt-fermented oysters in olive oil (product SO) were manufactured, and food components and quality characteristics of product SO were examined. The optimum processing condition for product SO is as follows. The raw oyster with no shell was washed off with 3% saline solution. Then dewatered, and dipped in the brine-salting solution made up with saturated saline solution and oyster sauce (2 : 1 v/v) mixture added 1% sodium erythorbic acid and 0.2% polyphosphate. After salt-fermentation it ripened by brine salting at 5$\pm$1$^{\circ}C$ for 15 days. Then dried at 15$^{\circ}C$ for 4 hours with cool-air, and packed in No. 3B hexahedron type can. Finally, poured with olive oil and seamed it by double-seamer. The moisture, crude protein, crude ash and volatile basic nitrogen contents of the product SO were 61.6%, 12.0%, 16.3% and 34.3 mg/100 g, respectively. In taste-active components of the product SO, total amount of free amino acids is 2,335.4 mg/100 g and it has increased by 50% overall during salt-fermentation 15 day. Taurine, glutamic acid, proline, glycine, alanine, $\beta$-alanine and lysine were detected as principal free amino acids. The contents of inorganic ions were rich in Na and K ion, while the amounts of nucleotide and its related compounds and other bases except betaine were small. From the results of this research, the product SO had a superior organoleptic qualities compared with conventional oyster product, and could be reserved in good conditions for storage 90 days at room temperature.
Keywords
oyster; Crassostrea gigas; salt-fermented seafood; olive oil; brine-salting; taste component;
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Times Cited By KSCI : 1  (Citation Analysis)
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