Development of Spaghetti Sauce with Oyster

The study was carried out to prepare spaghetti sauce with oyster (SSO) and the food components characteristics of the SSO were also compared to those of commercial spaghetti sauces (CSS). The optimal addition ratio of oyster for preparing SSO was 11% based on 100 g of SSO according to the results of...

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Published inHan'guk Sikp'um Yŏngyang Kwahakhoe chi Vol. 36; no. 1
Main Authors Kang, K.T. (Division of Marine Life Science/Institute of Marine Industry, Gyeongsang National University, Tongyeong, Republic of Korea), Heu, M.S. (Division of Marine Life Science/Institute of Marine Industry, Gyeongsang National University, Tongyeong, Republic of Korea), Kim, J.S. (Division of Marine Life Science/Institute of Marine Industry, Gyeongsang National University, Tongyeong, Republic of Korea), E-mail: jinsukim@gaechuk.gsnu.ac.kr
Format Journal Article
LanguageKorean
Published 01.01.2007
Subjects
HUITRE
OSTRA
oyster products
OYSTERS
spaghetti sauce
spaghetti sauce with oyster
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Summary:The study was carried out to prepare spaghetti sauce with oyster (SSO) and the food components characteristics of the SSO were also compared to those of commercial spaghetti sauces (CSS). The optimal addition ratio of oyster for preparing SSO was 11% based on 100 g of SSO according to the results of organic acid content, Hunter color value, viscosity, and sensory evaluation. The reasonable F∧0 value for the keeping storage of SSO was about 4 min. The proximate composition of SSO prepared under the optimal processing condition was 71.2% moisture, 2.8% protein, 6.9% crude lipid, and 3.2% crude ash.
Bibliography:2007003185
Q01
ISSN:1226-3311
DOI:10.3746/jkfn.2007.36.1.093