Preparation and keeping quality of intermediate moisture food from oyster and sea mussel
1988
Jo, K.S. | Kim, H.K. | Kang, T.S. (Korea Food Research Inst., Banwol (Korea R.)) | Shin, D.H. (Chonbuk National Univ., Chonju (Korea R.). Dept. of Food Science and Technology)
An attempt was made in this study to investigate the possibility of processing oyster and sea mussel into an intermediate moisture food. To obtain a palatable and instant product, shucked samples were heated in soy sauce for 5 min., heated in seasoning solution for 10 min., and then dried by the method of hot-air blowing for 4-6 hours at 40deg C. Optimum seasoning solutions consisted of 2% monosodium glutamate, 3.5% sodium chloride, 15% sorbitol, 2% propylene glycol, 5% glycine and 0.02% rosemary oleoresin in 72.48% water. Judging from water activity, thiobarbituric acid, viable cell count, volatile basic nitrogen, surface color and sensory evaluation, vacuum-packaging method in nylon/PE (20um/40um) or polyester/viniliden chloride/ poly-propylene (12um/15um/50um) film bag did hardly damage to the quality of intermediate moisture products, but air-packaging method in polyethylene(0.06m/m) bag did considerable damage to the quality during storage for 60 days in an incubator with 49-51% relative humidity at 30deg C
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