진주담치(Mytilus edulis) 복합추출물을 이용한 진주담치소스의 제조 및 품질특성
Processing and Quality Characteristics of Sea Mussel Mytilus edulis Sauces from Sea Mussel Complex Extract
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To develop a highly value-added product from extract from small and damaged sea mussels Mytilus edulis, we preparedtwo types of sea mussel sauce (MS): bottled (BMS) and retort pouched (RMS). We investigated the processingconditions, quality metrics and flavor compounds in each type of sauce. We found that the most appropriate baseformulation for both BMS and RMS consisted of 40.0% SME (Brix 30°), 15.0% sugar, 6.0% salt, 4.0% monosodiumglutamate, 4.0% soy sauce, 3.5% starch, 3.0% yeast extract, 3.5% wheat flour and 21.0% water. The crude protein, salinity,volatile basic nitrogen and amino-nitrogen content of the BMS and RMS were 8.7% and 8.8%, 9.3% and 9.2%,24.9 and 31.4 mg/100 g, and 468.5 and 455.1 mg/100 g, respectively. For comparison, the ranges of these values incommercial oyster sauces (COS) are 4.7-7.5%, 10.7-12.0%, 8.2-12.5 mg/100 g, and 225.7-448.2 mg/100 g, respectively. The total free amino acid content of RMS and Premium COS was 7,215.7 and 6,160.7 mg/100 g, respectively,and the main free amino acids were glutamic acid, taurine, glycine, alanine, arginine, proline and lysine. These resultsdemonstrate that BMS and RMS have favorable organoleptic qualities and good storage stability compared to COS,and are suitable for commercialization as high-flavor seasoning sauces.
Abstract
To develop a highly value-added product from extract from small and damaged sea mussels Mytilus edulis, we preparedtwo types of sea mussel sauce (MS): bottled (BMS) and retort pouched (RMS). We investigated the processingconditions, quality metrics and flavor compounds in each type of sauce. We found that the most appropriate baseformulation for both BMS and RMS consisted of 40.0% SME (Brix 30°), 15.0% sugar, 6.0% salt, 4.0% monosodiumglutamate, 4.0% soy sauce, 3.5% starch, 3.0% yeast extract, 3.5% wheat flour and 21.0% water. The crude protein, salinity,volatile basic nitrogen and amino-nitrogen content of the BMS and RMS were 8.7% and 8.8%, 9.3% and 9.2%,24.9 and 31.4 mg/100 g, and 468.5 and 455.1 mg/100 g, respectively. For comparison, the ranges of these values incommercial oyster sauces (COS) are 4.7-7.5%, 10.7-12.0%, 8.2-12.5 mg/100 g, and 225.7-448.2 mg/100 g, respectively. The total free amino acid content of RMS and Premium COS was 7,215.7 and 6,160.7 mg/100 g, respectively,and the main free amino acids were glutamic acid, taurine, glycine, alanine, arginine, proline and lysine. These resultsdemonstrate that BMS and RMS have favorable organoleptic qualities and good storage stability compared to COS,and are suitable for commercialization as high-flavor seasoning sauces.
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