Chapter 1. Processing and Characteristics of Canned Boiled Oyster Added Spicy Sauce and Canned Roasted Oyster Crassostrea giagas Added spicy sauce
This study was carried out with the aim of collecting basic data that can be applied in the manufacture of two types of canned oyster (canned boiled oyster added spicy sauce, canned roasted oyster added spicy sauce). Boiled oyster were obtained by immersing the oyster at 105℃ for 6 minutes and then washing and dehydrating them before pre-drying (40℃, 50 min). The roasted oyster were prepared by baking boiled oyster at 140℃ for 20 minutes using a smoker machine. The preparation method of canned boiled oyster added spicy sauce and canned roasted oyster added spicy sauce are as follows. Filling 50g of each boiled oyster and roasted oyster into aluminium can (RR-90) and adding 40g of mixed seasoning sauce (Mix sauce prepared by the mixing ratios of 53.85% water, 4% thick red pepper powder, 2.8% cheongyang pepper powder, 2.5% red pepper paste, 2% soybean paste, 1% oyster juice, 0.8% refined salt, 0.85% MSG, 0.2% ground pepper, 4.5% white sugar, 4.5% brown sugar, 2% sesame, 6.5% chili oil, 6.5% soy sauce, 0.5% corn starch, 0.3% xanthan gum, 7.2% mixed garlic) and then vacuumed using a double seamer under the 20 cmHg of vacuum degree after preliminarily degassing at 90℃ for 3 minutes. Microbial growth test, appearance, proximate composition, pH, VBN, TBA value, amino-N, salinity, color value (L, a, b), texture, free amino acid, total amino acid, mineral and sensory evaluation were tested for the two kinds of canned products (canned boiled oyster added spicy sauce, canned roasted oyster added spicy sauce) manufactured by the condition of Fo 12 min. From the results, canned roasted oyster added spicy saucer were shown more preferable than canned boiled oyster added spicy sauce on the sensory evaluation. These results suggest that the baking process at 140℃ for 20 minutes affect the sensory preference.
Chapter 2. Processing and Characteristics of Canned Seasoned Boiled Oyster and Canned Seasoned Roasted Oyster Crassostrea gigas
The purpose of this study was to collect basic data that could be used in the manufacture of two kinds of canned oyster Crassostrea gigas. The steamed oyster was prepared by shucking after boiling for 6 min at 105°C, and then washing and dewatering. The roasted oyster was prepared by baking steamed oyster at 140°C for 20 min. The manufacturing methods of canned seasoned boiled oyster and canned seasoned roasted oyster were as follows. The boiled or roasted oyster (50 g) was added to a can (RR-90) along with a mixture of seasoning sauce 40, and then seamed using a vacuum seamer under 20 cm Hg after pre-exhausting at 90°C for 20 minutes. The two kinds of canned oyster products produced under sterilization of Fo 12 min were tested for cultured bacteria, external appearance, proximate composition, pH, VBN, TBA value, amino-N, salinity, color value sensory evaluation, etc. Results showed that the canned seasoned roasted oyster had higher overall acceptability than the canned seasoned boiled oyster. The reason for this was judged to be that the process of roasting at 140°C for 20 minutes influenced the sensory evaluation.
Chapter 3. Processing and Characteristics of Canned Roasted Oyster Crassostrea gigas using Tomato Sauce and Tomato Paste Sauce
This study was carried out with the aim of collecting basic data that can be applied in the manufacture of two types of canned oyster Boiled oyster were obtained by immersing the oyster at 105℃ for 6 minutes and then washing and dehydrating then before pre-drying. The roasted oyster were prepared by baking boiled oyster at 140℃ for 20 minutes. The preparation method of canned roasted oyster adding tomato sauce are as follows. Filling 50g of roasted oyster into aluminium can and adding 40g of mixed seasoning sauce and then vacuumed using a double seamer under the 20 cmHg of vacuum degree after preliminarily degassing at 90℃ for 3 minutes. Preparation method of canned roasted oyster adding tomato paste sauce are manufactured by adding the same amount of tomato paste sauce instead of tomato sauce added to canned roasted oyster. Microbial growth test, appearance, proximate composition, pH, VBN, TBA value, amino-N, salinity, color value, texture, free amino acid, total amino acid, mineral and sensory evaluation were tested for the two kinds of products. From the results, canned roasted oyster adding tomato paste sauce were shown more preferable than canned roasted oyster adding tomato sauce on the sensory evaluation.