토마토소스 및 토마토페이스트소스 첨가 구운굴(Crassostrea gigas)통조림의 제조 및 품질특성
Processing and Characteristics of Canned Roasted Oyster Crassostrea gigas Added with Tomato Sauce and Tomato Paste Sauce
2
조회
0
다운로드
5
인용
0
참고문헌
키워드
초록
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.
Abstract
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.
참고문헌 (29)
- Association of Official Analytical Chemists, "Official Methods of Analysis" (1995), Association of Official Analytical Chemists
- Ahn CB, "Quality comparison of canned and retort pouched sardine", Bull Korean Fish Soc, 19, pp.187~194 (1986)
- "Information of oyster" (2018)[URL]
- Gu JR, "Effect of storage temperature and package methods on the quality of tomato", M.S., pp.2007
- Hayashi T, "Sensory analysis of taste-active components in the extract of boiled snow crab meat", J Food Sci, 46, pp.479~483 (1981)
- Kang JY, "Extraction, flavor improvement and utilization of taste-active extract from IQF oyster", M.S., pp.2009
- 강경태, "굴 스파게티 소스의 개발", 한국식품영양과학회지, 36(1), pp.93~99 (2007), 한국식품영양과학회
- KSFSN (Korean society of food science and nutrition), "Handbook of experimental in food science and nutrition" (2000), Hyoil Pub. Co.
- Kim JS, "Preparation of instant powdered soup using canned oyster processing waste water and its characteristics", J Kor Fish Soc, 34, pp.285~290 (2001)
- Kim JS, "Preparation of instant powdered soup using oyster wash water and its characteristics", Kor J Food Sci Tec, 33, pp.534~539 (2001)
- Kim JS, "Quality stability of instant powdered soup using canned oyster processing waste water", J Kor Fish Soc, 34, pp.389~393 (2001)
- Kim IS, "Quality stability of powdered soup using powder from oyster wash water", J Kor Soc Agric Chem Biotechnol, 44, pp.224~229 (2001)
- 김기현, "다소비 어류의 중금속 농도 및 위험 평가", 석사, 해양식품공학과, pp.2014
- 김경희, "토마토 가루를 첨가한 양갱의 품질특성", 한국식품영양과학회지, 43(7), pp.1042~1047 (2014), 한국식품영양과학회
- Kohara T., "Handbook of food analysis" (1982), Kenpakusha
- 공청식, "가열살균처리가 굴 보일드통조림의 품질특성에 미치는 영향", 농업생명과학연구, 43(6), pp.85~93 (2009), 농업생명과학연구원
- Kong CS, "Commercial sterilization condition of canned oyster and quality characteristics of canned boiled oyster in bamboo salt", Ph. D., pp.2011
- 공청식, "살균조건에 따른 굴 보일드통조림 및 죽염 굴 보일드통조림의 식품 품질 특성", 수산해양교육연구, 26(6), pp.1231~1244 (2014), 한국수산해양교육학회
- 공청식, "살균조건을 달리하여 제조한 굴(Crassostrea gigas) 보일드통조림 및클로렐라첨가 굴(Crassostrea gigas) 보일드통조림의 품질 특성", 한국수산과학회지, 49(4), pp.427~435 (2016), 한국수산과학회
- 권순재, "토마토페이스트소스첨가 멸치(Engraulis japonica) 육젓필레통조림의 제조 및 특성", 한국수산과학회지, 47(6), pp.719~725 (2014), 한국수산과학회[DOI]
- 이영만, "양식산 및 자연산 굴C( rassostrea gigas, Ostrea denselamellos)의 성분 특성", 한국수산과학회지, 45(6), pp.586~593 (2012), 한국수산과학회
- "Korean food code. chapter 7. General analytical method" (2018)[URL]
- MOF (Ministry of Oceans and Fisheries), "Ministry of marine affairs and fisheries. Fishery production survey", MOF, ~ (2004)
- 노윤이, "토마토 페이스트 첨가 홍합통조림의 제조 및 저장중의 품질 안전성", 수산해양교육연구, 23(3), pp.410~424 (2011), 한국수산해양교육학회
- 박준석, "원료의 열처리 방법이 매운맛소스 첨가 굴 통조림의 품질에 미치는 영향", 수산해양교육연구, 30(5), pp.1736~1748 (2018), 한국수산해양교육학회[DOI]
- 박준석, "조미 자숙굴(Crassostrea gigas) 통조림 및 조미 구운굴(Crassostrea gigas) 통조림의 제조 및 품질특성", 한국수산과학회지, 51(5), pp.469~476 (2018), 한국수산과학회[DOI]
- 박태호, "과메기통조림의 제조 및 특성 3. 토마토페이스트소스첨가 과메기통조림의 제조 및 특성", 수산해양교육연구, 25(6), pp.1348~1359 (2013), 한국수산해양교육학회
- Steel RGD, "Principle and procedures of statistics" (1980), McGraw-Hill Kogakusha
- Tarladgis BG, "A distillation method for quantitative determination of malonaldehyde in rancid food", J Am Oils Chem Soc, 37, pp.44~48 (1960)