피조개(Scapharca broughtonii) 조미가공품의 관능 및 영양특성

Abstract

The objective of this study was to investigate the sensory and nutritional characteristics of seasoned broughton’sribbed ark Scapharca broughtonii product (S-BRA). Based on 100 g, the proximate composition of S-BRA was 68.9g moisture, 16.1 g crude protein, 4.0 g crude lipid and 4.0 g ash. The salinity was 2.2 g. Based on the results of a tasteintensitytest using an electronic tongue, S-BRA had a stronger umami taste and less sourness than the control (BRAprepared with commercial seasoning sauce) (P<0.05). In a sensory evaluation, S-BRA scored higher for appearance,taste, flavor, and texture compared to the control. The total amino acid content based on 100 g of S-BRA was 16.04g, and the major amino acids were aspartic acid, glutamic acid, leucine, and arginine. The S-BRA was higher in calcium,phosphorus, potassium, iron, and zinc than the control. The fatty acid content based on 100 g of S-BRA was3,242 mg, and the major fatty acids were 16:0, 20:5n-3 and 22:6n-3. These results indicated that S-BRA had greaternutritional value than the control.