Baby clam (Tapes philippinarum) is distributed evenly in the foreshore around the world, It is distributed all over the coast of Korea. This study was carried out to produce the high quality seafood products using baby clam.
1. This study was investigated to obtain basic data which can be applie...
Baby clam (Tapes philippinarum) is distributed evenly in the foreshore around the world, It is distributed all over the coast of Korea. This study was carried out to produce the high quality seafood products using baby clam.
1. This study was investigated to obtain basic data which can be applied to processing of retort pouched seasoned baby clam. Shell was washed and steamed before shucking. Baby clam meat was seasoned in boiled and mixed seasoning soy sauce (soy sauce 15%, cooking oil 1%, starch syrup 8.4%, sugar 8.4%, water 65%), spicy sauce (soy sauce 16.3%, water 65%, starch syrup 8.1%, sugar 8.1%, crushed garlic 0.7%, pepper 0.2%, red pepper powder 0.7%, chili powder 0.7%, chili oil 0.2%) for 2 min. The seasoned baby clam was vacuum packed in retort pouch film and sterilized for Fo values (Fo 10 min) in a hot water circulation system retort at 118℃. The chemical composition such as pH, VBN, amino-N, total amino acid, free amino acid, color value (L, a, b), texture profile, TBA value, mineral, sensory evaluation and viable cells count of the retort pouched seasoned baby clam sterilized with were measured. The same experimental items were also measured during storage. There was no remarkable difference between sterilization conditions and sensual characteristics.
2. For the purpose of preparing the high quality frozen baby clam in shell, compared to quality characteristics of two types of the product prepared by different processing method. Sand and mud was removed and vacuum packed in polyethylene film, and then boiled at 97℃ for 6 min, and was quick frozen using cold air blast freezer (sample-1). Processing method of sample-2 was same as that of sample-1 excluding the boiling process. Two types of the product were boiled for 4 min, and were shucked, and then were minced. The factors such as opened rates of shell, chemical composition, pH, VBN, salinity, TBA, amino-N, total amino acid, free amino acid, were measured, and sensory evaluation was conducted. As a result, opened rates of shell of sample-1 and sample-2 were 98.3% and 4.67%, respectively. Proximate composition was shown as 75.2% and 78.7% for moisture, 19.7% and 16.2% for crude protein, 2.4 and 2.2% for crude lipid, 2.8% and 2.1% for ash, 2.1% and 1.9% for salinity for sample-1 and sample-2, respectively. L, a, b and ⊿E value were similar by 48.6-49.2, 3.9-3.9, 15.7-15.5, 50.7-50.1, respectively. The score of sensory evaluation of sample-1 was higher than that of sample-2. So, sample-1 was deemed to be superior to Sample-2. Therefore, when manufacturing frozen clam product, the boiling process is needed
3. In this study, two types of sauce was processed by using baby clams.
First, it is soy sauce., baby clam, Tapes philippinarum is favorite seafood in Korea, was processed as main component to produce a high value product of soy sauce. Processing method is as follows: At first, baby clam base soup was prepared by 1000g of fresh baby clam was boiled with hot water (ratio of 1:1 w/w) for 2 min, 100 g of onion, 20 g of carrot, 30 g of white part of leek, 20 g of celery, 60 g of sake, one leaf of laurel leaves were added and then mixture was boiled for 21 min. Next, 500 g of baby clam base soup was added with mix of roasted vegetables for 10 min( 50 g of leek, 50 g of onion, 50g of garlic, 10g of ginger) and ingredients (100 g of sugar, 100 g of soy sauce, 75 mL of sake, 25 mL of starch syrup, 100 mL of cooking wine, 5 g of gelatin, 1 g of salt, 0.25 g of pepper) and were boiled for 20 min. Then they were grinded with mixer, filtered by filtering cotton, and were put in glass bottle. Finally, the filtered mixture was sterilized by using a steam system retort for Fo 4.5 min. Analysis results of the quality properties of garlic sauce using baby clam showed that the sauce has 61.8% of moisture content, 3.1% of crude protein, 1.9% of crude lipid, 3.7% of ash, 5.52 of pH, 27.3 mg/100 g of VBN, 2.8% of salinity, 41.7 oBrix of sugar content, 0.587(O.D) of TBA value, 4.0 mg/100 g of amino-N and viable bacterial count in sauce is not detected.
Secondly, it is garlic sauce. baby clam, Tapes philippinarum is favorite seafood in Korea, was processed as main component to produce a high value product of garlic sauce. Processing method is as follows: At first, baby clam base soup was prepared by 1000g of fresh baby clam was boiled with hot water (ratio of 1:1 w/w) for 2 minutes, 100 g of onion, 20 g of carrot, 30 g of white part of leek, 20 g of celery, 60 g of sake, one leaf of laurel leaves were added and then mixture was boiled for 21 min. Next, 240 g of baby clam base soup was added with mix of ingredients (100 g of whole bulb of garlic, 30 g of olive oil, 50 mL of sake, 150 mL of fresh cream, 1.5 g of gelatin, 1 g of salt, 0.25 g of pepper) and were boiled for 20 min. Then they were grinded with mixer, filtered by filtering cotton, and were put in glass bottle. Finally, the filtered mixture was sterilized by using a steam system retort for Fo 4.5 min. Analysis results of the quality properties of garlic sauce using baby clam showed that the sauce has 53.5% of moisture content, 17.0% of crude protein, 28.5% of crude lipid, 4.7% of ash, 4.59 of pH, 8.1 mg/100 g of VBN, 1.8% of salinity, 16.9 obrix of sugar content, 0.622(O.D) of TBA value, 1.8 mg/100 g of amino-N and viable bacterial count in sauce is not detected.
Baby clam (Tapes philippinarum) is distributed evenly in the foreshore around the world, It is distributed all over the coast of Korea. This study was carried out to produce the high quality seafood products using baby clam.
1. This study was investigated to obtain basic data which can be applied to processing of retort pouched seasoned baby clam. Shell was washed and steamed before shucking. Baby clam meat was seasoned in boiled and mixed seasoning soy sauce (soy sauce 15%, cooking oil 1%, starch syrup 8.4%, sugar 8.4%, water 65%), spicy sauce (soy sauce 16.3%, water 65%, starch syrup 8.1%, sugar 8.1%, crushed garlic 0.7%, pepper 0.2%, red pepper powder 0.7%, chili powder 0.7%, chili oil 0.2%) for 2 min. The seasoned baby clam was vacuum packed in retort pouch film and sterilized for Fo values (Fo 10 min) in a hot water circulation system retort at 118℃. The chemical composition such as pH, VBN, amino-N, total amino acid, free amino acid, color value (L, a, b), texture profile, TBA value, mineral, sensory evaluation and viable cells count of the retort pouched seasoned baby clam sterilized with were measured. The same experimental items were also measured during storage. There was no remarkable difference between sterilization conditions and sensual characteristics.
2. For the purpose of preparing the high quality frozen baby clam in shell, compared to quality characteristics of two types of the product prepared by different processing method. Sand and mud was removed and vacuum packed in polyethylene film, and then boiled at 97℃ for 6 min, and was quick frozen using cold air blast freezer (sample-1). Processing method of sample-2 was same as that of sample-1 excluding the boiling process. Two types of the product were boiled for 4 min, and were shucked, and then were minced. The factors such as opened rates of shell, chemical composition, pH, VBN, salinity, TBA, amino-N, total amino acid, free amino acid, were measured, and sensory evaluation was conducted. As a result, opened rates of shell of sample-1 and sample-2 were 98.3% and 4.67%, respectively. Proximate composition was shown as 75.2% and 78.7% for moisture, 19.7% and 16.2% for crude protein, 2.4 and 2.2% for crude lipid, 2.8% and 2.1% for ash, 2.1% and 1.9% for salinity for sample-1 and sample-2, respectively. L, a, b and ⊿E value were similar by 48.6-49.2, 3.9-3.9, 15.7-15.5, 50.7-50.1, respectively. The score of sensory evaluation of sample-1 was higher than that of sample-2. So, sample-1 was deemed to be superior to Sample-2. Therefore, when manufacturing frozen clam product, the boiling process is needed
3. In this study, two types of sauce was processed by using baby clams.
First, it is soy sauce., baby clam, Tapes philippinarum is favorite seafood in Korea, was processed as main component to produce a high value product of soy sauce. Processing method is as follows: At first, baby clam base soup was prepared by 1000g of fresh baby clam was boiled with hot water (ratio of 1:1 w/w) for 2 min, 100 g of onion, 20 g of carrot, 30 g of white part of leek, 20 g of celery, 60 g of sake, one leaf of laurel leaves were added and then mixture was boiled for 21 min. Next, 500 g of baby clam base soup was added with mix of roasted vegetables for 10 min( 50 g of leek, 50 g of onion, 50g of garlic, 10g of ginger) and ingredients (100 g of sugar, 100 g of soy sauce, 75 mL of sake, 25 mL of starch syrup, 100 mL of cooking wine, 5 g of gelatin, 1 g of salt, 0.25 g of pepper) and were boiled for 20 min. Then they were grinded with mixer, filtered by filtering cotton, and were put in glass bottle. Finally, the filtered mixture was sterilized by using a steam system retort for Fo 4.5 min. Analysis results of the quality properties of garlic sauce using baby clam showed that the sauce has 61.8% of moisture content, 3.1% of crude protein, 1.9% of crude lipid, 3.7% of ash, 5.52 of pH, 27.3 mg/100 g of VBN, 2.8% of salinity, 41.7 oBrix of sugar content, 0.587(O.D) of TBA value, 4.0 mg/100 g of amino-N and viable bacterial count in sauce is not detected.
Secondly, it is garlic sauce. baby clam, Tapes philippinarum is favorite seafood in Korea, was processed as main component to produce a high value product of garlic sauce. Processing method is as follows: At first, baby clam base soup was prepared by 1000g of fresh baby clam was boiled with hot water (ratio of 1:1 w/w) for 2 minutes, 100 g of onion, 20 g of carrot, 30 g of white part of leek, 20 g of celery, 60 g of sake, one leaf of laurel leaves were added and then mixture was boiled for 21 min. Next, 240 g of baby clam base soup was added with mix of ingredients (100 g of whole bulb of garlic, 30 g of olive oil, 50 mL of sake, 150 mL of fresh cream, 1.5 g of gelatin, 1 g of salt, 0.25 g of pepper) and were boiled for 20 min. Then they were grinded with mixer, filtered by filtering cotton, and were put in glass bottle. Finally, the filtered mixture was sterilized by using a steam system retort for Fo 4.5 min. Analysis results of the quality properties of garlic sauce using baby clam showed that the sauce has 53.5% of moisture content, 17.0% of crude protein, 28.5% of crude lipid, 4.7% of ash, 4.59 of pH, 8.1 mg/100 g of VBN, 1.8% of salinity, 16.9 obrix of sugar content, 0.622(O.D) of TBA value, 1.8 mg/100 g of amino-N and viable bacterial count in sauce is not detected.
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#Processing Quality Characteristics Seafoods Baby Clam
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