오리엔탈소스 훈제굴(Crassostrea gigas) 통조림의 제조공정 최적화 및 관능특성 = Processing Optimization and Sensory Characteristics of Canned Smoked Oysters Crassostrea gigas in Oriental Sauce

다국어 초록 (Multilingual Abstract)

In this study, we aimed to optimize the blending conditions of sunflower oil (A), water (B), and oriental sauce (C) for canned smoked oysters Crassostrea gigas in oriental sauce (SOO). Using response surface methodology (RSM), we found that the optimal independent variables [X1, A/(B+C); X2, B/C] based on the salinity (Y1) amino acid nitrogen content (Y2), and overall acceptance (Y3) of high-quality SOO were 48.7% (w/w) for sunflower oil, 25.5% (w/w) for water, and 25.8% (w/w) for oriental sauce. Under optimal conditions, the experimental values of Y1, Y2, and Y3 were 1.68±0.4 g/100 g, 155.4±2.4 mg/100 g, 6.2±0.23 score, respectively, which were not significantly different from the predicted values (P<0.05). The SOO prepared under optimal conditions had a higher overall acceptance than commercial canned smoked oysters. These results suggest that developing canned smoked oysters in oriental sauce can be industrialized, and the product is predicted to be competitive in the global market.

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