Citation
Chuapoehuk Pranisa, . A comparative study on the use of acid and enzyme in production of sauce from oysters and green mussels. pp. 133-137. ISSN 1505-5337
Abstract
A study was conducted on methods of producing sauces from oysters and green mussels of acceptable quality using hydrochloric acid and bromelain and to compare characters of the sauces. Consumer preferences in colour odour and taste of the oyster and green mussels sauces produced by hydrolyzing with 20 percent hydrochloric acid for 2 hours and 10 percent hydrochloric acid for 3 hours respectively were not significantly different; the sauces were more acceptable than sauces available in the market. Protein levels in the prepared sauces were also higher than the average value of commercial sauces. The sauces produced using 0.3 percent bromelain enzyme and macerating with 20 percent NaCI for 20 days showed acceptable colour odour and taste and their protein content was greater than that of the commercial sauces. Under cooking conditions preference scores of the oyster and green mussel sauces were similar and were significantly higher than those of the commercial sauces indicating that green mussels can be used as raw material to replace oysters in sauce production. The sauces produced could be kept at room temperature in glass bottles with screw caps for 12 weeks with no mould development.
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Abstract
A study was conducted on methods of producing sauces from oysters and green mussels of acceptable quality using hydrochloric acid and bromelain and to compare characters of the sauces. Consumer preferences in colour odour and taste of the oyster and green mussels sauces produced by hydrolyzing with 20 percent hydrochloric acid for 2 hours and 10 percent hydrochloric acid for 3 hours respectively were not significantly different; the sauces were more acceptable than sauces available in the market. Protein levels in the prepared sauces were also higher than the average value of commercial sauces. The sauces produced using 0.3 percent bromelain enzyme and macerating with 20 percent NaCI for 20 days showed acceptable colour odour and taste and their protein content was greater than that of the commercial sauces. Under cooking conditions preference scores of the oyster and green mussel sauces were similar and were significantly higher than those of the commercial sauces indicating that green mussels can be used as raw material to replace oysters in sauce production. The sauces produced could be kept at room temperature in glass bottles with screw caps for 12 weeks with no mould development.
Additional Metadata
| Item Type: | Article |
|---|---|
| Additional Information: | Summary (En) |
| AGROVOC Term: | SAUCES |
| AGROVOC Term: | OYSTERS |
| AGROVOC Term: | PRODUCTION |
| AGROVOC Term: | ACIDS |
| AGROVOC Term: | HYDROCHLORIC ACID |
| AGROVOC Term: | ENZYMES |
| AGROVOC Term: | HYDROLYZED PROTEINS |
| AGROVOC Term: | STORAGE |
| AGROVOC Term: | PROXIMATE COMPOSITION |
| AGROVOC Term: | NITROGEN CONTENT |
| Depositing User: | Ms. Norfaezah Khomsan |
| Last Modified: | 24 Apr 2025 05:52 |
| URI: | http://webagris.upm.edu.my/id/eprint/17471 |
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