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http://dx.doi.org/10.3746/jkfn.2006.35.10.1475

Development of Seasoned Semi-Dried Oyster  

Kim, Hye-Suk (Division of Marine Life Science/Institute of Marine Industry, Gyeongsang National University)
Heu, Min-Soo (Division of Marine Life Science/Institute of Marine Industry, Gyeongsang National University)
Kim, Jin-Soo (Division of Marine Life Science/Institute of Marine Industry, Gyeongsang National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.35, no.10, 2006 , pp. 1475-1483 More about this Journal
Abstract
This study was carried out to examine the optimum processing conditions of seasoned semi-dried oyster, and to investigate its food component characteristics. Three types of semi-dried oyster were prepared: semi-dried oyster prepared without seasoning and coating (C), seasoned semi-dried oyster without coating (S) and seasoned semi-dried oyster coated with alginate (SA). SA was high in moisture (48.6%), while low in lipid (2.8%), and crude protein (25.9%) compared to those of C and S. Hardness and sensory scores of SA were $209.8g/cm^2$ and $3.9\sim4.5$ points, respectively. Total amino acid content (24,299 mg/100 g) of SA was lower than that (27,181 mg/100 g) of C, and the major amino acids were aspartic acid, glutamic acid, leucine and Lysine. The major fatty acids of SA were 16:0 (25.5%) as saturates and EPA (23.5%) and DHA (9.3%) as polyenes. Calcium and phosphorus contents of SA were 42.6 mg/100 g and 245.5 mg/100 g, respectively.
Keywords
oyster; seasoned semi-dried oyster; oyster products;
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