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KMID : 1134820060350101475
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Journal of the Korean Society of Food Science and Nutrition
2006 Volume.35 No. 10 p.1475 ~ p.1483
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Development of Seasoned Semi-Dried Oyster
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Kim Hye-Suk
Heu Min-Soo
Kim Jin-Soo
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Abstract
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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 209.8 g/㎠ and 3.9～4.5 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.
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KEYWORD
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oyster, seasoned semi-dried oyster, oyster products
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