한국수산과학회

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

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kfas, vol. 51, no. 5, pp.491-498, October, 2018
DOI. https://doi.org/10.5657/KFAS.2018.0491

Preparation and Characterization of Canned Oyster Crassostrea gigas
in White Sauce
화이트소스를 첨가한 굴(Crassostrea gigas) 통조림의 제조 및 특성

차장우1·이수광2·박선영1·강상인1·강영미3·김진수1, 3*
1경상대학교 해양식품생명의학과/해양산업연구소, 2국립수산과학원 식품위생가공과, 3경상대학교 수산식품산업화 기술지원센터

The objective of this study was to investigate the composition of canned oyster Crassotrea gigas in white sauce (COWS).
The proximate composition of CO-WS was 74.1% water, 10.4% crude protein, 4.9% crude lipid, and 3.1%
ash. The energy converted based on these percentages was 112.2 kcal/100 g, while the salinity was 1.1 g/100 g. In
a taste-intensity test using an electronic tongue, the CO-WS showed higher umami taste intensity than the control
(canned oyster in commercial white sauce), whereas the intensities of the other tastes (salty, sour, bitter, and sweet)
were lower. Because the odor intensity was low, CO-WS was considered to have a relatively weak odor and showed
no difference in hardness compared to the control. Sensory evaluation of CO-WS by a panel yielded higher scores
for appearance, taste, and texture, and a lower score for flavor compared to the control. The total amino acid content
of CO-WS was 8.91 g/100 g, and its major amino acids were aspartic acid, glutamic acid, and leucine. With respect
to mineral content, CO-WS had higher calcium and lower zinc contents than the control. These results suggest that
CO-WS has excellent nutritional value.

Keyword : Key words: Oyster, Crassostrea gigas, Canned oyster, White sauce

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