Development of Spaghetti Sauce with Adductor Muscle of Pearl Oyster
2006
Heu, M.S. (Gyeongsang National University, Tongyeong, Republic of Korea) | Kim, I.S. (Gyeongsang National University, Tongyeong, Republic of Korea) | Kang, K.T. (Gyeongsang National University, Tongyeong, Republic of Korea) | Kim, H.S. (Gyeongsang National University, Tongyeong, Republic of Korea) | Jee, S.J. (Gyeongsang National University, Tongyeong, Republic of Korea) | Park, T.B. (Gyeongsang National University, Tongyeong, Republic of Korea) | Kim, J.S. (Gyeongsang National University, Tongyeong, Republic of Korea), E-mail: jinsukim@gaechuk.gsnu.ac.kr
This study was carried out to prepare spaghetti sauce with adductor muscle of pearl oyster (SSAM) and to compare with commercial spaghetti sauce (CSS). From the results of organic acid, pH, hunter color value and sensory evaluation, the optimal addition ratio of adductor muscle of pearl oyster was 11% based for preparing SSAM and reasonable F∧0 value was about 4 min for keeping storage of SSAM. The proximate composition of SSAM was 69.8% for moisture, 3.7% for protein, 4.2% for crude lipid and 3.4% for crude ash. SSAM was superior in sensory flavor and texture to CSS.
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