Browse > Article
http://dx.doi.org/10.3746/jkfn.2006.35.10.1484

Development of Spaghetti Sauce with Adductor Muscle of Pearl Oyster  

Heu, Min-Soo (Division of Marine Life Science/Institute of Marine Industry, Gyeongsang National University)
Kim, In-Soo (Division of Marine Life Science/Institute of Marine Industry, Gyeongsang National University)
Kang, Kyung-Tae (Division of Marine Life Science/Institute of Marine Industry, Gyeongsang National University)
Kim, Hye-Suk (Division of Marine Life Science/Institute of Marine Industry, Gyeongsang National University)
Jee, Seung-Joon (Division of Marine Life Science/Institute of Marine Industry, Gyeongsang National University)
Park, Tae-Bong (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. 1484-1490 More about this Journal
Abstract
This study was carried out to prepare spaghetti sauce with adductor muscle of pearl oyster (SSAM) and to compare with commercial spaghetti sauce (CSS). From the results of organic acid, pH, hunter color value and sensory evaluation, the optimal addition ratio of adductor muscle of pearl oyster was 11% based for preparing SSAM and reasonable $F_0$ value was about 4 min for keeping storage of SSAM. The proximate composition of SSAM was 69.8% for moisture, 3.7% for protein, 4.2% for crude lipid and 3.4% for crude ash. SSAM was superior in sensory flavor and texture to CSS. There was, however, no significant difference (p<0.05) in sensory color between CSS and SSAM. The total amino acid content (3,033.4 mg/100 g) of SSAM was higher than that (2,305.7 mg/100 g) of CSS and the major amino acids were aspartic acid, glutamic acid, leucine and lysine. Calcium and phosphorus contents in SSAM were 48.5 mg/100 g and 27.1 mg/100 g, respectively. Calcium level based on phosphorous was 1.78, which was a good ratio for absorbing calcium. The free amino acid content and taste value of SSAM were 989.4 mg/100 g and 141.04 mg/100 g, respectively These results suggested that the major taste active compounds among free amino acid were glutamic acid and aspartic acid.
Keywords
pearl oyster; spaghetti sauce; adductor muscle; spaghetti sauce with pearl oyster; seafood byproducts;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 Kim JS, Yeum DM, Kang HG, Kim IS, Kong CS, Lee TG, Heu MS. 2002. Fundamentals and application for canned foods. Hyoil Publishing Co., Seoul. p 206-207
2 Kim JS. 2002. Principle of food processing. Youil Publishing Co., Busan. p 70-76
3 KFDA. 2006. 2006 Food Code. Korean Food and Drug Administration. Moon-young Publishing Co., Seoul. p 70-72, 281-295
4 Ha JH, Song DJ, Kim PH, Heu MS, Cho ML, Sim HD, Kim HS, Kim JS. 2002. Changes in food components of top shell, Omphalius pfeifferi capenteri by thermal processing at high temperature. J Korean Fish Soc 35: 166-172
5 Han BH, Cho HD, Yu HS, Kim SH, Chung YS. 1994. Establishment of $F_{0}$-value criterion for canned tuna in cottonseed oil. J Korean Fish Soc 27: 675-681
6 Shin DH. 1991. New product development method and ginseng product. Korean J Ginseng Sci 15: 231-239
7 Ministry of Social Welfare of Social Welfare of Japan. 1960. Volatile basic nitrogen. In Guide to Experiment of Sanitary Infection. Kenpakusha, Tokyo. p 30-32
8 Lee EJ, Choi HS. 2005. A study on the change of food service industry and pattern of dietary externalization in Korea. Korean J Hospital Admin 14: 355-367
9 Chae HS. 2004. Highly pathogenic avian influenza and safety of poultry products. Food Sci Ind 37: 17-23
10 Yoo SK, Chang YJ, Lim HS. 1986. Growth comparison of pearl oyster, Pinctada fucata between the two culturing areas. Bull Korean Fish Soc 19: 593-598
11 Cho SY, Joo DS, Park SH, Kang HJ, Jeon JK. 2000. Change of taurine content in squid meat during squid processing and taurine content in the squid processing waste water. J Korean Fish Soc 33: 51-54
12 Nakajima S, Kawano R, Matsushita K, Tsuchiya T. 1990. Studies on nutritive values of pearl oyster proteins. Nippon Suisan Gakkaish 56: 941-945   DOI
13 AOAC. 1995. Official Methods of Analysis. 16th ed. Association of Official Analytical Chemists, Washington DC. p 69-74
14 Vanderzant C, Splittstoesser DF. 1992. Compendium of methods for the microbiological examination of foods. 3rd ed. American Health Association, New York. p 150
15 Steel RGD, Torrie JH. 1980. Principle and procedures of statistics. 1st ed. Kogakusha, McGraw-Hill, Tokyo. p 187- 221
16 Okiyosh H. 1990. Function of milk as a source of calcium supply. New Food Industry 32: 58-64
17 APHA. 1970. Recommended procedures for the bacteriological examination of seawater and shellfish. 3rd ed. APHA Inc., Washington, DC, USA. p 17-24
18 Tsutagawa Y, Hosogai Y, Kawai H. 1994. Comparison of mineral and phosphorus contents of muscle and bone in the wild and cultured horse mackerel. J Food Hyg Soc Japan 34: 315-318
19 Yang CY. 1998. Seafood Processing. Jinro Publishing Co., Seoul. p 47-50
20 Kato H, Rhue MR, Nishimura T. 1989. Role of free amino acids and peptides in food taste. In Flavor chemistry: Trends and developments. American Chemical Society, Washington, DC. p 158-174
21 Moon JH, Kim JT, Kang ST, Hur JH, Oh KS. 2003. Processings and quality characteristics of flavoring substance from the short-neck clam, Tapes philippinarum. J Korean Fish Soc 36: 210-219   과학기술학회마을   DOI
22 Park YH, Chang DS, Kim SB. 1995. Seafood processing and utilization. Hyungseol Publishing Co., Seoul. p 140-141