어린인삼 첨가 굴죽통조림의 제조 및 품질특성

Abstract

This study was carried out to investigate the quality characteristics of four types of canned oyster Crassostrea gigas porridge [canned oyster porridge (Control), canned oyster porridge added young ginseng (Sample-1), canned oyster porridge added young ginseng powder (Sample-2), canned oyster porridge added young ginseng extracts (Sample-3)], The results were summarized as follows; As a result of cultured bacteria test, all samples were normal in appearance and not detected microorganisms after sterilization by heating at 118℃ (F0 value 12 min). There was no significant difference in moisture, crude lipid, ash and VBN content between samples except the control for crude protein was the highest and TBA value was the lowest in Sample-2. Amino nitrogen content were 31.5, 32.5, 31.5 and 35.0 mg/100 g, respectively. For color values of canned oyster porridge, Control, Sample-1, Sample-2 and Sample-3 were 59.5, 62.7, 57.8 and 55.8 for the lightness (L-value), 5.7, -5.2, -4.5 and –4.7 for redness (a-value), 14.4, 12.0, 15.3 and 12.6 for the yellowness (b-value) and 41.1, 32.5, 35.5 and 31.7 for the color difference (⊿E), respectively. The total amino acids content was the highest in the Control and the major amino acids were proline and cysteine in all samples. In addition, the mineral content of Na, K and Ca were high in all samples. In the sensory evaluation of the canned oyster porridge, Sample-3 had the highest values of overall acceptance.