Abstract
This study was carried out to investigate the quality characteristics of two types of canned seasoned oyster Crassostrea gigas (control sample, experimental sample). In canned seasoned oyster processing, the shucked oyster meat was boiled for 20 min and then drained. Boiling in seasoning sauce A (soy sauce 5%, sorbitol 1%, MSG 1.5%, starch syrup 15.5%, salt 1%, water 76%) for 30 min and then soaking for 3 hr. Then, each can (301-3) were filled with 120 g (in control sample) and 90 g (in experimental sample) of boiled oyster. Added seasoning sauce B (red pepper paste 10%, soy sauce 8% sorbitol 1%, salt 1.0%, MSG 1%, starch syrup 15%, oyster sauce 2%, garlic juice 2%, water 60%) 30 mL in experimental sample. All canned products were sealed using a vacuum seamer and then sterilized to Fo values of 8-12 min in a steam retort system at 118°C. The total amino acid content decreased with increasing Fo values in the control and experimental samples. The major amino acids were glutamic acid, aspartic acid, arginine and lysine. Whereas the free amino acid contents increased with the increase of Fo values in both samples in which the major amino acids were taurine, proline, and glycine. As a result of the sensory evaluation, the color, odor, texture and taste of control sample and experimental sample tend to be similar.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
