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KMID : 0613820010110030203
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Journal of Life Science
2001 Volume.11 No. 3 p.203 ~ p.210
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Processing Condition of Corbicula elatior Broth by Hot Water Extraction
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Kang Dong-Soo
Kim Hae-Sub
Lee Young-Jae
Kwak Ji-Man
Kim Hye-Ri
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Abstract
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To produce the instant marsh calm(Corbicula elatior) soup with abundant taste and flavor. optimum conditions of heating temperature and time for extraction were investigated. Excretion rate in a pre-treatment for excretion of estuary was 82% at 15% salt concentration for 6 hr and 95% at pH 7.5 for 10 hr. The contents of glycogen and amino-nitrogen were the most high levels in the treatments extracted at 90^{circ}C for 3 hr, at 100^{circ}C for 1.5 hr and at 110^{circ}Cfor 1 hr. The contents of total free amino acids in the extracts treated at 90^{circ}C, 100^{circ}C and 110^{circ}C were 367.05mg/100g, 472.23 mg/100g and 463.54 mg/100g, respectively and optimal temperature was above 100^{circ}C. The mineral contents was the most high level for the extract treated at 100^{circ}C for 1.5hr. The results of sensory evaluation showed that tastes for the marsh calm extracts had no significant discrimination, while external appearances and flavors for the extract done at 100^{circ}C for 1.5 hr were excellent. The extracts at 100^{circ}C showed a little dark color and those at 90^{circ}C smell a little fish flavor.
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KEYWORD
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Marsh clam, soup, glycogen, tastes
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