Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Preparation and Characterization of Canned Oyster Crassostrea gigas in White Sauce

화이트소스를 첨가한 굴(Crassostrea gigas) 통조림의 제조 및 특성

  • Cha, Jang Woo (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Lee, Su Gwang (Food Safety and Processing Research Division, National Institute of Fisheries Science) ;
  • Park, Sun Young (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Kang, Sang In (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Kang, Young Mi (Research Center for Industrial Development of Seafood, Gyeongsang National University) ;
  • Kim, Jin-Soo (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University)
  • 차장우 (경상대학교 해양식품생명의학과/해양산업연구소) ;
  • 이수광 (국립수산과학원 식품위생가공과) ;
  • 박선영 (경상대학교 해양식품생명의학과/해양산업연구소) ;
  • 강상인 (경상대학교 해양식품생명의학과/해양산업연구소) ;
  • 강영미 (경상대학교 수산식품산업화 기술지원센터) ;
  • 김진수 (경상대학교 해양식품생명의학과/해양산업연구소)
  • Received : 2018.08.08
  • Accepted : 2018.10.11
  • Published : 2018.10.31
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Abstract

The objective of this study was to investigate the composition of canned oyster Crassotrea gigas in white sauce (CO-WS). The proximate composition of CO-WS was 74.1% water, 10.4% crude protein, 4.9% crude lipid, and 3.1% ash. The energy converted based on these percentages was 112.2 kcal/100 g, while the salinity was 1.1 g/100 g. In a taste-intensity test using an electronic tongue, the CO-WS showed higher umami taste intensity than the control (canned oyster in commercial white sauce), whereas the intensities of the other tastes (salty, sour, bitter, and sweet) were lower. Because the odor intensity was low, CO-WS was considered to have a relatively weak odor and showed no difference in hardness compared to the control. Sensory evaluation of CO-WS by a panel yielded higher scores for appearance, taste, and texture, and a lower score for flavor compared to the control. The total amino acid content of CO-WS was 8.91 g/100 g, and its major amino acids were aspartic acid, glutamic acid, and leucine. With respect to mineral content, CO-WS had higher calcium and lower zinc contents than the control. These results suggest that CO-WS has excellent nutritional value.

Keywords

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