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KMID : 1134820070360010093
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Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 1 p.93 ~ p.99
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Development of Spaghetti Sauce with Oyster
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Kang Kyung-Tae
Heu Min-Soo
Kim Jin-Soo
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Abstract
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The study was carried out to prepare spaghetti sauce with oyster (SSO) and the food components character-istics of the SSO were also compared to those of commercial spaghetti sauces (CSS). The optimal addition ratio of oyster for preparing SSO was 11% based on 100 g of SSO according to the results of organic acid content, Hunter color value, viscosity, and sensory evaluation. The reasonable F? value for the keeping storage of SSO was about 4 min. The proximate composition of SSO prepared under the optimal processing condition was 71.2% moisture, 2.8% protein, 6.9% crude lipid, and 3.2% crude ash. The results of sensory evaluation suggested that the quality of SSO was superior to that of CSS. However, there was no significant difference (p＜0.05) in sensory evaluation on color between CSS and SSO. The total amino acid content (2,532.2 ㎎/100 g) of SSO was higher than that of CCS (2,305.7 ㎎/100 g). The contents of calcium and phosphorus of SSO were 25.7 ㎎/100 g and 48.7 ㎎/100 g, respectively. The calcium content/phosphorus content showed a suitable ratio for absorbing calcium. The total free amino content and the taste value were 1,040.2 mg/100 g and 151.26, respectively. The major taste?active amino acids were glutamic acid and aspartic acid.
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KEYWORD
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oyster, spaghetti sauce with oyster, spaghetti sauce, oyster products
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