한국수산과학회

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  • pISSN : 2234-8395
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  • eISSN : 2234-1757

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kfas, vol. 51, no. 6, pp.647-655, December, 2018
DOI. https://doi.org/10.5657/KFAS.2018.0647

Processing and Characteristics of Canned Roasted Oyster Crassostrea
gigas
Added with Tomato Sauce and Tomato Paste Sauce
토마토소스 및 토마토페이스트소스 첨가 구운굴(Crassostrea gigas)통조
림의 제조 및 품질특성

박준석·박두현·공청식·이영만1·이재동2·박진효·김정균*
경상대학교 해양식품생명의학과/해양산업연구소, 1대일씨에프, 2거제어류양식협회

This study collected basic data on two types of canned roasted oyster Crassostrea gigas. Oysters Crassostrea gigas
were immersed at 105℃ for 6 min and then washed and dehydrated before pre-drying. Roasted oysters were prepared
by baking boiled oysters at 140℃ for 20 min. The canned roasted oyster added with tomato sauce was prepared as
follows. An aluminum can was filled with 50 g of roasted oyster and 40 g of mixed seasoning sauce, degassed at 90℃
for 3 min and vacuum-sealed using a double seamer under a 20 cmHg vacuum. The canned roasted oyster added with
tomato paste sauce was prepared similarly by adding the same amount of tomato paste sauce instead of tomato sauce.
Microbial growth, appearance, proximate composition, pH, volatile basic nitrogen (VBN), thiobarbituric acid (TBA)
value, amino-N, salinity, color value, texture, free and total amino acids, and minerals were measured in the two
products. A sensory evaluation indicated that the canned roasted oyster added with tomato paste sauce had preferable
characteristics over the canned roasted oyster sauce added with tomato sauce.

Keyword : Canned roasted oyster, Tomato sauce, Tomato paste sauce, Sterilization, Crassostrea gigas

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