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KMID : 1134820070360010087
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Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 1 p.87 ~ p.92
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Development of Seasoned and Dried Oyster Slice
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Heu Min-Soo
Park Chang-Kyoung
Jee Seung-Joon
Min Kwan-Hee
Kim Min-Jung
Kim Eun-Jung
Kang Kyung-Tae
Kim Jin-Soo
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Abstract
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New type of seasoned and dried oyster slice (SDOS) was prepared with surimi and oyster, and then characterized on the food components. With a higher oyster content ratio, the moisture (18.1% to 21.7%), water activity (0.621 to 0.661), and ΔE value (74.83 to 75.90) of SDOS slightly increased. Regardless of differences in oyster content ratios, there was, however, no difference in the sensory color and flavor expect for sensory texture of SDOS. The desirable ratio of oyster content for preparing the seasoned and dried oyster slice was determined as 30% according to the results above. There was no difference in total amino acid content between seasoned and dried slices with and without oyster. The major amino acids of SDOS were glutamic acid, leucine, lysine and threonine. The calcium and phosphorus contents of SDOS were 64.4 ㎎/100 g and 315.9 ㎎/100 g, respectively. The total free amino acid content and taste value of SDOS were 1,576.8 ㎎/100 g and 226.05, respectively. The results suggested that SDOS could be used as jerky?like oyster products.
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KEYWORD
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oyster, seasoned and dried oyster slice, jerky-like oyster products
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