한국수산과학회

ISSN NUMBER

  • pISSN
  • :
  • 0374-8111
  • |
  • eISSN
  • :
  • 2287-8815

Open Access Journal

UTIL MENU



SEARCH FOR ARTICLE

검색

kfas, vol. 54, no. 6, pp.880-889, December, 2021
DOI. https://doi.org/10.5657/KFAS.2021.0880

Development and Sensory Characteristics of Seasoned Broughton’s
Ribbed Ark Scapharca broughtonii Soy Sauce with Added Mustard Leaf
Brassica juncea
갓(Brassica juncea)을 첨가한 간장 피조개(Scapharca broughtonii)장의
개발 및 관능특성

강상인1·김예진2·이지운2·박시형2·최관수3·송호수4·최정미4·허민수1,5·이정석1,2*

1경상국립대학교 수산식품산업화 기술지원센터, 2경상국립대학교 해양식품공학과/해양산업연구소, 3어업회사법인 여수새고막㈜, 4영산대학교
조리예술학부, 5경상국립대학교 식품영양학과/해양산업연구소

The home meal replacement (HMR) market has attracted significant attention due to COVID-19 pandemic and products
that utilize the combination of different processed ingredients are now being developed. In this study, Broughton’s
ribbed ark Scapharca broughtonii was soaked in seasoned soy sauce with the incorporation of mustard leaf Brassica
juncea (M-BRA), which is known to have a unique texture as well as excellent functional properties such as antioxidation,
to develop a regional specialty product. The optimal conditions for manufacturing M-BRA from the seasoned
soy sauce (the sauce to be added [X1] and the soaking time [X2]), were examined using response surface methodology
(RSM) to analyze the significance of the salinity (Y1), amino-N content (Y2), and overall acceptance (Y3). The coefficient
of determination (R2) between X1-X2 and Y1-Y3 were close to 1, thereby confirming the suitability of the RSM
model. The optimal conditions were seasoned soy sauce addition of 140% and soaking time of 156 min. The M-BRA
manufactured under these conditions exhibited superior overall acceptance compared to seasoned commercial soy
sauce, which was used as a control. We expect that the market for M-BRA manufactured by combining marine and
agricultural materials will expand owing to superior overall acceptance compared with commercial products.

Keyword : Broughton’s ribbed ark, Mustard leaf, Tasty soy sauce, HMR, RSM

Download :


Copyrightⓒ 2014 The Korean Society of Fisheries and Aquatic Science
All Rights Reserved.

Editorial Office Pukyong National University, 45 Yongso-ro, Nam-gu, Busan 608-737, Korea TEL : 82.51.629.7363 | FAX : 82.51.626.1039 | E-mail : kosfas@kosfas.or.kr